Gozo

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.