Dan Sululu (Nigerian Cassava Dumplings)
Dan sululu is a dumpling from northern Nigeria made from cassava flour, shaped by hand into small balls and boiled. The work is slow, but the result is a filling, starchy dish that is easy to dress up. Palm oil gives it color and richness, while ground Scotch bonnet adds sharp heat. Tomato slices on top add freshness. It is a good one to learn if you want to cook with cassava.
Instructions
Mix the cassava flour with the potash if you are using it, then sift the mixture to remove any chaff. Throw the chaff away.
Stir in enough water to bring the flour together into a dough.
Pinch off small pieces of the dough and roll each one into a ball.
Bring a pot of water to a boil and add the dough balls. Boil them for several minutes, then take the pot off the heat and drain the dumplings.
Rinse the dumplings with fresh water and drain them again. Move them to a serving dish.
Drizzle the dumplings with palm oil. Season with the ground pepper, the seasoning cube and a pinch of salt, then garnish with tomato slices.
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