Ubugari

Bring water to a rolling boil in a heavy-bottomed pot over high heat and add a pinch of salt.

Gradually sprinkle cassava flour into the boiling water while stirring vigorously with a large wooden spoon to prevent lumps from forming.

Continue stirring with firm, consistent strokes for ten to fifteen minutes as the mixture thickens into a dense, elastic mass.

The ubugari is ready when it pulls away cleanly from the sides of the pot and forms a smooth, cohesive ball.

Turn the porridge out onto a serving plate, shape into a dome using a wet wooden spoon.

Serve immediately alongside bean stews, vegetable sauces, or grilled meat as the starchy foundation of the meal.