Mbeju

Step by stepInstructions

1. Mix the cassava starch and salt in a bowl, then rub in the butter with your fingertips until crumbly.
2. Add the grated cheese, then the milk, and knead into a soft, slightly sticky dough, adding a little water if it feels dry.
3. Heat a cast-iron skillet or comal over medium heat without any oil.
4. Press a generous 1/2 cup of dough flat in the pan, about 1/2 inch thick, leaving the edges rough.
5. Cook for 4 to 5 minutes until the underside is golden and crisp, then flip and cook 3 to 4 minutes more.
6. Repeat with the remaining dough and serve immediately, broken into warm wedges.