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 in plastic bags, preferably in units of tem for easy counting
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
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