STARCH

To make starch from cassava extract, start by dissolving 1 cup of cassava extract powder in a little water to form a paste. Grease a frying pan with 2 tablespoons of palm oil, then pour the cassava paste into the pan. Stir continuously over medium heat to prevent lumps, increasing your stirring speed as the mixture becomes sticky. Continue stirring until it turns yellowish and smooth, then remove from heat and transfer to a bowl.

Yes, this cassava starch recipe is gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Cassava is a naturally gluten-free root vegetable, so you can enjoy this dish without worrying about gluten.

If you don't have palm oil, you can substitute it with other oils like coconut oil or vegetable oil. However, keep in mind that using a different oil may slightly alter the flavor of the final dish. Coconut oil is a great alternative as it also adds a rich taste.

To store leftover starch, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Just make sure to wrap it tightly to prevent freezer burn.

Cassava starch is traditionally served with soups like Banger Soup, which is made from palm fruit extract. Other great options include spicy tomato soup, vegetable soup, or any rich, hearty broth that complements the smooth texture of the starch.