Ingredients:

500 g cassava (peeled, cooked)

1 egg (optional, for better binding)

80–100 g flour (e.g., wheat flour, rice flour, or gluten-free flour)

Salt (to taste)

Nutmeg (optional)

Preparation:

Prepare the cassava:

Peel the cassava (the skin is thick; it’s best to cut it lengthwise and peel it off).

Cut into pieces and boil in salted water for about 20–30 minutes until soft.

Remove the woody center strand and let the cassava dry thoroughly.

Pure: