Search Site: OnlineNigeria

Close

BEJU (coconut & Cassava Biscuit )

Posted by on 2/25/2003 7:23:42 AM |

Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines |   Fish & ShellFish |   Recipes

Popular Menu

PEPPER SOUP OGI GARRI OBE-ONIGBA OFOBO NMONG EFERE OWO SOUP OFE - OWERRI SOUP TSIREN DAKAKKEN NAMA KUKA SOUP CHICKEN STEW EGUSI SOUP BANGA SOUP / OBE EYIN ABAK AFANG SOUP ABAK ATAMA SOUP OBE EJA DINDIN EDIKANG IKONG SOUP OGBONO SOUP AFANG SOUP EFO-RIRO ( Rich Vegetable Stew ) OBE EJA TUTU IBABA SOUP GROUNDNUT SOUP OTONG SOUP GBEGIRI OKRO AND BITTERLEAF SOUP GREEN STEW ALAPA ( Palm-oil stew) AFIA EFERE ( White soup) UKPO IKOKORE (Water-yam pottage) HOT EKO (cornflour gruel) EKURU (Steamed savoury bean) ADALU (Beans and sweetcorn pottage) AKARA (Bean balls) MOYIN-MOYIN (steamed savoury bean cake) BUNS KOROKORO GUGURU DA GEDA IGBEKERE DODO ONI - yeri AKARA SEKE-PU CHIN-CHIN ISI-EWU ( spiced goat head) PUFF-PUFF WAINA KULI-KULI SHUKU-SHUKU (coconut cookies) BEJU (coconut & Cassava Biscuit ) DAKUA ADUN KILISHI (Dried beef sliced) SPINACH AND EGG STEW SPICY SCRAMBLED EGG How To Cook Ofe Ugba

BEJU (coconut & Cassava Biscuit )

Beju (coconut & Cassava Biscuit )


INGREDIENT :
250g/8oz fresh cassava
100g/4oz caster sugar
250g./8oz grated coconut

Peel and grate the cassava. Squeeze out excess starch and moisture. Mix in the sugar and grated coconut. Bake in rings on a grease baking sheet at 275F/140C. When set, turn over the biscuit and continue baking until firm and brown. Cool and store in an air tight containers .

 

Courtesy of Laura Edet