Cassava [Tamatama]

Scrap the coconuts, do not add water to the dish.

Squeeze the milk, and pour over a strainer into a small pot.

Heat over a fire, use a spoon (wooden) and keep stirring until the cream thickens.

Now, peel cassava and wash them clean.

Put cassava in a pot, add water & salt to taste and boil over the fire.

When the cassava is cooked, pour water out and use tongs to put the cassava out onto a tray, remove the stem (rope) in the middle of the cassava.

In a wooden bowl, pound the cassava bit by bit until it is soft. You can add coconut milk cream while pounding the cassava if it is too dry.

Remove the pounded cassava onto a flat tray and make small rolls out of it (each size of the roll depends on your preference).

On another flat tray pour out the coconut milk cream.

Once you complete the roll, put each roll on the tray of coconut milk and coat it with the milk.

Ready to be served.