Peel and wash cassava.

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

Scrap the coconut, include the coconut water inside.

Squeeze and boil the coconut cream in a pot and heat the pot on top of the open fire.

Prepare the open oven fire and light it up, once the fire goes down, heat the 5 banana leaves (make sure do not burn the leaves).

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

Mix the pounded ngali nut and grated cassava, then add coconut cream milk, add salt to taste and mix everything together well.

Get stones out of the oven, spread on the leaves, pour out the pudding mixture and spread evenly.

Cover the oven with banana leaves and add stones and then leaves and then cover the top with old copra sacks.

After an hour or so open the oven and let it cool down.

Ready to be served.