Gozo

What we know so far

Gozo is the daily starch of the Central African Republic, the ball of cassava dough that goes with ngunza (pounded cassava leaves in groundnut sauce) and every other sauce in Bangui. Cassava roots are soaked in water for days to ferment and lose their bitterness, dried in the sun, and milled into a flour; the flour is worked into boiling salted water with a wooden paddle until it turns into a smooth, slightly translucent, elastic dough that does not stick to the fingers. It is eaten with the right hand, a piece pinched off, rolled into a ball and pressed into the sauce. It is the same family as Congolese fufu and Angolan funge, made from the sour, sun-dried cassava flour of the region.

The draft was written from 3 published sources and holds 4 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting