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This salad is inspired by something that was not even perceived as a salad, that used to be made by some students of King’s college, Budo (Uganda). It basically consisted of steamed cassava mixed with sardines or mackerels, the ingredients most readily available, then. In this case, we shall “raise standards” a bit by including some other ingredients.
Cuisine: East African Cuisine: East African Cuisine: East African Ingredients2 cups water1 teaspoon salt1 cup oil4 cassava tubers (- medium-sized) For: 3 Preparation: 15 min Cooking: 45 min Ready in: 1 h InstructionsPeel the cassava tubers, cut them into quarters,
Here is a recipe I wrote yesterday after reading about a request for a posho recipe in the recipe forum. This is meant to give a start for people who have never prepared it. Those who have never used any measurements, but their experience would probably frown at this, but that’s ok. 😉
Here is a simple, quick and easy, soft chapati recipe, the way it is made in Uganda, Kenya, Tanzania, Rwanda and other countries in the East African region. Bear in mind Indian chapati is made differently and a different type of flour is used!