Sosso-Ngondi (Ground Cassava Porridge)
Sosso-ngondi is a West African porridge made from the starch of grated cassava, cooked with coconut milk until thick and smooth. The starch is washed out by hand and left to settle, a simple technique that gives the porridge its silky body without any flour. Cinnamon and sugar keep the flavor gentle, and toppings like banana, nuts and honey let each bowl be sweet or plain as you like.
Instructions
Put the grated cassava in a large bowl and cover it with the water. Squeeze and knead the cassava with your hands to work out the starch, until the water turns cloudy and the solids sink to the bottom.
Pour the mixture through a fine-mesh strainer or cheesecloth set over a second bowl, keeping the liquid. Leave the liquid to rest until the starch settles, then pour off the clear water and keep the starch.
Scrape the starch into a blender or food processor. Add the coconut milk, sugar, cinnamon and salt, and blend until the mixture is smooth and creamy.
Pour the blended mixture into a medium saucepan and set it over medium heat. Stir constantly with a wooden spoon or spatula so it does not stick or form lumps.
Keep stirring as the porridge thickens, until it is smooth and creamy and about as thick as oatmeal or grits. Take it off the heat.
Spoon the warm porridge into bowls. Top with shredded coconut, sliced bananas, chopped nuts, or a drizzle of honey.
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