Gozo

Measure out about two hundred millilitres of cold water into a bowl and gradually stir in approximately one third of the cassava flour to create a smooth, lump-free slurry that pours easily.

Bring the remaining five hundred millilitres of water to a rolling boil in a large, heavy-bottomed pot. Add the salt and reduce the heat to medium before proceeding to the next step.

Pour the cassava flour slurry into the boiling water in a steady stream while stirring vigorously with a strong wooden spoon. The mixture will immediately begin to thicken and require constant attention.

Gradually add the remaining dry cassava flour, a few tablespoons at a time, stirring with great force between each addition. The gozo will become extremely thick and heavy, requiring significant arm strength to keep stirring.

Continue cooking and stirring on low heat for ten to fifteen minutes until the gozo is very smooth, pulls completely away from the pot walls, and forms a single cohesive mass around the wooden spoon.

Wet your hands or the spoon with cold water and shape the gozo into smooth, rounded mounds on a serving plate. Serve immediately alongside kanda ti nyma, peanut sauce, or any vegetable or meat stew for dipping.