Cassava doughnuts
Process
Cassava Flour
Mix
Shape
Fry
Drain
Practical Action
Notes_______________________________________________
1 kg cassava flour, 75g baking powder, 200g sugar, 6 eggs,
125g margarine, 1/2 teaspoon salt and 1/2 litre milk or water.
Mix to a smooth dough.
Shape with floured hands, take mixture in spoonfuls, shape into
rounds with a hole in the middle.
Deep fry the doughnuts in hot oil (Approx 150°C) until golden
brown on both sides.
Remove excess oil.
Cool Cool to room temperature
Pack
Store
Pack in plastic bags, preferably in units of tem for easy counting
and wholesale
Store in cool and shaded place to slow down rancidity.
This article was originally published in Food Chain number 24, May 1999. Food
Chain, the international journal of small-scale food processing, was relaunched in
2011. http://practicalaction.org/food-chain-contents
Practical Action
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Rugby, Warwickshire, CV23 9QZ
Reino Unido
Tel: +44 (0)1926 634400
Fax: +44 (0)1926 634401
E-mail: inforserv@practicalaction.org.uk
Website: http://practicalaction.org/practicalanswers/
Twitter: @PracticalAnswer
Practical Action is a development charity with a difference. We know the simplest ideas can have the
most profound, life-changing effect on poor people across the world. For over 40 years, we have been
working closely with some of the world’s poorest people - using simple technology to fight poverty and
transform their lives for the better. We currently work in 15 countries in Africa, South Asia and Latin
America.
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