BAPyessir6
Senior Cook
I've developed an interest in west African cuisine (after eating and later making Injera/doro wat at a park with some guy and my sister who was trying to get me to date said guy.) I bought a Cassava root at the store and made it, but I'm lazy and figured I could cut down on the work by buying Cassava flour and using that instead for fufu. So I bought a brand and it was gritty/sandy. I tried another brand, and it was also sandy. 6 brands later and they're all more or less gritty/sandy, like an unfiltered clam. Is there any way to remedy this, are there brands that don't have sand, or is this just mass production issues and I should just go back to buying Cassava roots?
