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Bobozi (Nigerian Soaked Cassava)

Bobozi is a Nigerian snack made from cassava. It can be eaten with either palm nuts or groundnuts, and it is appreciated by travelers.

Source and licence

"Bobozi (Nigerian Soaked Cassava)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bobozi_(Nigerian_Soaked_Cassava), revision 4494284), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bobozi_(Nigerian_Soaked_Cassava)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4494284

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • Cassava tuber, peeled and washed

Method

  1. Slice the cassava into cylindrical pieces.
  2. Place cassava pieces into a pot. Cover with water, and simmer for about 15 minutes until done.
  3. Drain the water away, and cool completely.
  4. Slice the cooled cassava a few millimeters thick.
  5. Soak cassava slices in cold water overnight.
  6. Rinse the soaked cassava to get rid of the slimy texture and sour taste. Rub the slices with your hands, changing the water several times.