Cassava Puffs


1 lb cassava
1 egg
1 tbsp margarine
1 tsp baking powder


Boil cassava, and while hot, crush until smooth. Add lightly beaten egg, margarine, white pepper and salt, and baking powder. Mix thoroughly/ Form into small balls and coat with flour. Fry in hot oil until brown. Drain and serve. Makes 8 Note The same method can be used for eddoes, tannias, and hard yams. Chopped cooked meat, well seasoned, may be used for a stuffing before frying