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🇨🇫 Central African Republic

Gozo recipe

The Central African staple: cassava soaked, sun-dried and milled into flour, then worked into a smooth elastic ball.

Gozo, Central African Republic

25 minuteseasy3 ingredients

Ingredients

How to make Gozo

  1. The cassava is soaked 3 to 4 days, sun-dried and milled - that stage cannot be done in a home kitchen, so start from ready-made cassava flour (foufou flour).
  2. Bring 500 ml of water to a boil in a heavy-bottomed pot with a pinch of salt.
  3. Slake 3 tablespoons of the flour in a little cold water, pour it into the boiling water and whisk 2 minutes to make a thin porridge.
  4. Lower the heat and rain in the remaining 400 g of flour while stirring constantly with a wooden spoon.
  5. Work the dough 8 to 10 minutes, pressing it against the side of the pot, until it is smooth, elastic and pulls away cleanly.
  6. Wet your hands and roll the dough into fist-sized balls.
  7. Serve hot with ngunza (pounded cassava leaves) or a groundnut sauce, tearing off pieces with your fingers.

What is Gozo?

Gozo is a traditional dish from Central African Republic, boiled, and takes about 25 minutes from start to finish. It is built around fermented cassava flour. The recipe below uses 3 ingredients and is written out step by step.

How long does Gozo take?

At 25 minutes it is quicker than 98% of the 586 dishes in Copper's atlas. Copper's atlas has 2 dishes built on fermented cassava flour. The method runs to 7 steps, the longest being 10 minutes.

Any tips for making Gozo?

Rain in the flour while stirring constantly, then work the dough against the side of the pot until it is smooth, elastic and pulls away cleanly.

How Gozo compares

At 25 minutes, Gozo is among the 20 quickest of the 586 dishes Copper documents. Fermented cassava flour appears in no other dish in the atlas.

More on this dish

Copper documents Central African Republic alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.

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