Preparation

Place the cassava flour, sugar and cinnamon in a container and mix well. Then in a container and sprinkle with water and stir vigorously so that the flour is moist without however becoming sticky.
Put the preparation in a binde (couscous) and put it in with a spoon.
Place a small pot of water and place the bin on top.
Make a paste with water and wheat flour to cover the cracks between the pan and the bin so as not to let steam escape from the sides.
Once sealed, take to the fire, covering the bin with a plate.
When it starts to emit smoke through the lid (plate), it is a sign that the couscous has risen with the steam and is ready.
Cut into slices while still hot, spread with butter or honey and serve!

Ingredients

  • 500 g of cassava flour
  • 80 g of flour
  • 1 teaspoon of ground cinnamon
  • Wheat flour (paste to seal the pan)
  • A bit of salt.
  • Water