Dumboy

Instructions

1. 1 Peel the cassava and cut it into even chunks about five centimetres long, removing the tough woody core from the centre of each piece, then rinse thoroughly under cold running water.
2. 2 Place the cassava chunks in a large pot and cover with cold water by about five centimetres. Bring to a rolling boil over high heat, then reduce to medium and cook for twenty-five to thirty minutes.
3. 3 Test the cassava by piercing with a fork; it should be extremely soft and offer no resistance. Drain the water completely and allow the pieces to cool for two to three minutes until safe to handle.
4. 4 Transfer the hot cassava to a large wooden mortar. Using a heavy pestle, begin pounding vigorously in a steady rhythm, occasionally sprinkling in small amounts of warm water to keep the dough pliable.
5. 5 Continue pounding for ten to fifteen minutes, turning and folding the mass between strikes, until the dumboy becomes completely smooth, elastic, and slightly glossy with no visible lumps or fibres remaining.
6. 6 With wet hands, scoop portions of the finished dough and shape them into smooth round or oval balls about the size of a large orange, placing each onto a serving platter or into a covered bowl.
7. 7 Serve the dumboy immediately while still warm alongside palm butter soup, pepper soup, or any preferred Liberian stew, tearing off small pieces and dipping them into the accompanying broth.