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Breakfast

Bouillie de Manioc (Cassava Porridge)

The Quirky Foodster Team

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10 min
Prep
15 min
Cook

Ingredients

  • 150 g Dried cassava flour (1 1/4 cups)
  • 900 ml Water (3 3/4 cups)
  • 50 g Sugar (1/4 cup)
  • 1g Ground nutmeg (1/4 tsp)
  • 1g Salt (a pinch)
  • 100 ml Evaporated milk (1/3 cup + 1 tbsp)

Method

  1. Sift the cassava flour through a fine sieve to remove any lumps.
  2. Mix the flour with 250ml (1 cup) of the water in a bowl to form a smooth paste.
  3. Bring the remaining water to a boil with the salt in the saucepan.
  4. Whisk the cassava paste into the boiling water and reduce heat to low.
  5. Simmer for 10-12 minutes, stirring often, until thickened and translucent.
  6. Stir in sugar, nutmeg and evaporated milk, cooking for 2 more minutes.
  7. Serve hot in bowls, with extra milk on the side if desired.

Introduction: Made from dried, ground cassava, this porridge is a staple breakfast in rural DRC where cassava is the dominant crop.

Cultural Background: Made from dried, ground cassava, this porridge is a staple breakfast in rural DRC where cassava is the dominant crop. Its mild, slightly tangy flavour pairs naturally with sugar, milk or fresh fruit, and it has sustained generations of Congolese families as an affordable, filling start to the day.

Tips: Cassava flour thickens fast and can catch on the base of the pan — keep the heat low and stir frequently.

Variations: Add mashed ripe banana for natural sweetness, a popular variation in Bandundu households. Naturally vegetarian. Replace evaporated milk with coconut milk.

Storage: Keeps refrigerated for up to 2 days in a sealed container.

Reheating: Warm through on the stove over low heat with a little extra water, stirring until loosened.

Nutrition: Approx. 220 kcal, 3g protein, 48g carbohydrate, 2g fat per serving.

FAQs

Q: Is cassava flour the same as tapioca starch?
A: No — cassava flour is made from the whole root and has more fibre; tapioca starch is a purified extract and won’t give the same texture.

Q: Can I use fresh cassava instead?
A: Yes, boiled and pureed fresh cassava can replace the flour and water, though the texture will be denser.

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