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This is flour made from the root of the cassava plant, known as mhogo in Kiswahili. Cassava flour is highly prized in nutrition circles because it is low in calories, sugar and fat, and is free from synthetic ingredients and carbohydrates. It is also gluten free. Cassava flour has a slightly earthy and nutty flavour and is a good alternative for all-purpose flour. You can use cassava to make chapatis, ugali, cakes, pancakes and porridge.
Cassava Bread: Pre-heat oven to 180 °C. Combine dry ingredients (salt, baking powder and cassava flour) in another bowl. Mix wet ingredients (eggs, vinegar, avocado oil - or any other gluten-free oil, apple cider vinegar and water. Slowly fold wet ingredients into dry ingredients, make sure it does not have lumps. Pour batter into an oiled bread tin lined with parchment paper. Bake for an hour. Remove from the oven and set aside to cool before slicing.
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