Lafun (Nigerian Cassava Swallow)
Lafun is a soft, smooth Nigerian swallow made from cassava flour, also called white amala. It comes from Yoruba cooking, where it is the usual partner for ewedu, okro, efo riro and egusi soups. The method is short: stir flour into boiling water, steam briefly, then beat out the lumps. One caution matters. Use cassava flour, not tapioca flour or starch, or the texture will not come out right.
Instructions
Bring the 2 cups of water to a boil in a pot. Stir in the cassava flour.
Stir in the ¼ cup of hot water, then let the mixture steam for a few minutes.
Keep stirring until the mixture is smooth and free of lumps. Add a little more water if it feels too stiff, since the amount needed depends on the brand of flour.
Serve the lafun hot with the soup of your choice, such as ewedu, okro, efo riro or egusi.
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