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Place the flour and sugar in a bowl. Gradually add half of the mash and stir constantly with a wooden spoon. Then use a hand blender to get a homogeneous mass.

Pour the remaining mash into a cast iron pot. Gradually add the flour mass and mix well. Stand on high heat, bring to a boil and stir constantly. Then lower the temperature, bring to a boil over low heat and stir for another 8-10 minutes. During this time the felamus should thicken. Taste so that the taste of the flour does not fade.

Remove from the heat and transfer to the plates immediately. Optionally, garnish with walnut slices and enjoy! You can enjoy both hot and cold 🙂