Instructions: Bring 4 to 6 cups of salt water to the boil, pour in the oil and slowly stir in the cassava meal, until it has the desired consistency. If necessary, add another 2 to 3 cups of boiling water, rubbing the porridge against the side with a wooden spoon. Cook for a further couple of minutes. Suitable as a side dish with meat dishes.

Variations: A similar porridge can be made with corn or millet flour.

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