Umutsima (corn and cassava dough)

Preparation

1. 1

   Bring two-thirds of the water to a boil with a pinch of salt in a large heavy-bottomed pot.

2. 2

   Mix the corn and cassava flours together dry in a bowl to distribute them evenly.

3. 3

   Whisk a third of the flour mix with the remaining cold water to form a smooth paste, then pour it into the boiling water while whisking.

4. 4

   Let it thicken for 2-3 minutes while stirring constantly, then stir in the rest of the flours in a steady rain, little by little, pressing against the side of the pot.

5. 5

   Lower the heat to minimum and work the dough vigorously with a wooden spoon for 15 minutes: it should become smooth, glossy, and pull completely away from the sides.

6. 6

   Wet a bowl with cold water, transfer the umutsima into it, and smooth the surface with a wet spoon, shaping it into a dome.

7. 7

   Let cool for 5 minutes before turning out onto a plate and serving alongside a sauce or stew.