Fekei (Cassava and Coconut Pudding)

Step by stepInstructions

1. Grate the cassava finely and squeeze out any excess liquid.
2. In a large bowl, mix the grated cassava, mashed banana, coconut cream, brown sugar, vanilla, and salt until well combined.
3. Cut the banana leaves into 8-by-8-inch squares and soften them briefly over a flame or in hot water.
4. Spoon the mixture onto the center of each leaf and fold into tight parcels, securing with kitchen twine or folded edges (or wrap in foil).
5. Steam the parcels over boiling water for 1 1/2 to 2 hours, until firm and set.
6. Let cool slightly, unwrap, and slice into rounds to serve warm or at room temperature.