👨‍🍳 作り方

1. 1

   In a medium bowl, combine the cassava flour and corn flour. Mix well.

   💡 プロのコツ: Ensure both flours are well combined to prevent lumps.
2. 2

   Gradually add 2 cups of water to the flour mixture, stirring continuously to form a smooth, lump-free batter. The consistency should be like thick pancake batter.

   💡 プロのコツ: Adding water slowly is key to achieving a smooth batter.
3. 3

   Pour the batter into a pot over medium heat. Add the remaining 1-2 cups of water, depending on your desired consistency. Stir in salt if using.

4. 4

   Cook the mixture, stirring constantly with a wooden spoon, to prevent sticking and lumps. The mixture will start to thicken.

5. 5

   Continue to cook and stir until the Sanga is thick and well-cooked. It should have a smooth, slightly elastic texture. This can take about 20-25 minutes.

   💡 プロのコツ: The cooking time will vary based on the heat and the amount of water used.
6. 6

   Once cooked, serve hot. Sanga is typically served as a side dish to stews, soups, or sauces.

   💡 プロのコツ: It can be shaped into balls or served as a porridge.