Starch (Usi)

What we know so far

Starch, or usi, is the glossy orange swallow of Delta State's Urhobo, Isoko and Itsekiri kitchens: pure cassava starch cooked with water and a little red palm oil until it turns from a white slurry into a translucent, stretchy mass. It is the proper partner for banga soup and owho soup, and nothing else quite behaves like it, because it is starch alone rather than the whole cassava. The raw starch is sold wet in Nigerian markets next to ogi, or made at home by grating cassava, sieving it through cloth and letting the starch settle.

The draft was written from 2 published sources and holds 3 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