[Stoves] Cooking cassava?

[Nolbert Muhumuza]

It is possible to cook (from my experience) maize bread/ posho without
stirring vigorously.
I start with cold water and add flour to make a semi-solid "mixture", then
place it on slow heat. I stir sometimes to make sure it doesn't stick on
the pan or burn - for about 20 minutes. I know the smell of ready posho
from observing my mother - so i cant really describe it.
But I guess its also possible with solar - since it's slow uniform heat and
therefore with cassava and millet. Again, I don't have any experience with
these latter.

On Fri, 5 Aug 2022 at 19:07, Crispin Pemberton-Pigott <
crispinpigott at outlook.com> wrote:

> If not stirred it will go lumpy. Similarly, maize porridge (mealie-meal,
> posho, sadza) does the samein fact the water should be boiling vigorously
> and the flour sprinkled in slowly to prevent clumping right from the start.
>
> The basic reason for the lumps is that at the end there is relatively
> stiff porridge. Millet porridge is pretty much the same. Whenever the
> product is going to be stiff, the early mixing is essential to get the
> available moisture spread homogenously.
>
> Crispin
>
> *From:* paularveson at gmail.com
> *Sent:* August 5, 2022 10:41 AM
> *To:* stoves at lists.bioenergylists.org
> *Reply to:* stoves at lists.bioenergylists.org
> *Subject:* [Stoves] Cooking cassava?
>
> In the context of sub-Saharan Africa, I observed cooks constantly
> stirring pots of shaved cassava to make fufu.  I would like to know how
> much stirring is necessary.  Is it possible to cook cassava in a closed
> pot under low heat without stirring?  (This is to consider the
> feasibility of solar cooking.)
>
> Thanks,
> Paul Arveson
> Solar Household Energy, Inc.
>
>
>
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