fried cassave with chocolate
500 gr tape singkong (light fermented cassave)
50 gr chocolate
50 gr riceflour
salt to taste
2 tsp palmsugar
100 ml water
Cut the cassave into small pieces or mash the cassave and form small balls (small egg sizes) Cut the chcocolate intp small pieces and put them on the cassave.
Mix the riceflour, the salt, the palmsugar and the water into a batter. Heat in wok the oil. Mix the cassave pieces with the batter and deep-fry them golden brown and crispy.