INGREDIENTS

1. 4 cups cassava meal
2. Oil 

Method:

1. Bring 4 to 6 cups of salt water to a boil, pour in the oil, and slowly stir in the cassava meal until it has a thick consistency. If necessary, add another 2 to 3 cups of boiling water, rubbing the porridge against the side with a wooden spoon.
2. Cook for another one to two minutes. Serve hot.