There is a huge potential of cassava flour in the Kenya market, now that food prices have gone up.
Cassava flour which is produced from the Cassava root is gluten-free, grain-free and it is soft just like flour.
Research shows that over time, gluten causes damage to the intestines, impairing the ability to absorb nutrients. That is why some people tend to react to gluten.
Compared to wheat, cassava contains up to sixteen times more fiber and four times less digestible sugar, making it nutritionally superior.
But opting for commercially available cassava, which has been tested and doesn’t contain harmful levels of the toxins is the safest option.
Experts say that cassava flour is actually good for the gut.
Ingredients
- ½ cup cassava flour
- 3cups of water
- sugar
Preparation
Step 1
Bring 2 cups of water to boiling using a sufuria.
Step 2
Mix 1 cup of cold water with the cassava flour until all is combined to form a paste.
Step 3
Add the cassava paste to the boiling water and stir continuously to avoid forming lumps
Step 4
Serve on a plate or cup with sugar, and enjoy.
Cassava can also be used to make pancakes, bread and cakes
