Cassava Pudding
Instructions:
- Cassava was introduced by European colonial administrators in an attempt to provide cheap food for plantation workers. In this Indo-Fijian dish the two traditions mix. This is served these days as dessert.
- 11â„2 pounds fresh cassava, peeled and grated
- 3 ounces fresh, grated coconut (or desiccated coconut ‘‘refreshed’’ with 1 TBS hot water)
- 1 TBS fresh ginger, grated
- 1 cup sugar
- 4 cloves, lightly crushed
- 4 large banana leaves or four
- 12 x 12-inch squares heavy baking aluminum foil
- Mix all ingredients except leaves thoroughly.
- Divide the mixture in four and place each portion in the center of a leaf.
- Wrap securely into parcels and steam for 40 minutes.
- Alternatively, bake in a preheated moderate oven for 30–40 minutes.
- Serve hot.
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