Peel and wash cassava

Use a grater to grate the cassava in a dish/tray.

Using a wooden bowl, pound ngali nut (not too fine).

Prepare open oven fire, once fire goes down heat the 6 banana leaves (make sure do not burn the leaves)

Remove stones from the oven, then get 3 leaves and lay diagonally over each other

Scrap half of the grated cassava and put it in the middle then parcel it using the banana leaves, repeat the same method with the left-over cassava (2 parcel grated cassava), cover the 2 parcels with some banana leaves then add hot stones on top, then put some more banana leaves then cover the oven with old copra sacks.

After 20 minutes or so, the 2 parcels should be ready.

Get a wooden bowl then pound the first parcel and slowly adding the mashed ngali nut to mix with the cassava, after it is well mixed scrap it out from the bowl and placed it on a flat tray and then repeat the same method to the other parcel.

Make few round balls from the mixed ngali nut and pudding.

Ready to be served.