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This salad is inspired by something that was not even perceived as a salad, that used to be made by some students of King’s college, Budo (Uganda). It basically consisted of steamed cassava mixed with sardines or mackerels, the ingredients most readily available, then. In this case, we shall “raise standards” a bit by including some other ingredients.
So after techrina (in some connected forum) requested for this recipe, it was decided something had to be done. I know someone who cooks this now and then & so I combined what I saw her do with what I know about preparing potato au gratin to come up with this. Cassava is widely eaten in Africa, being prepared in different ways and so I thought doing it a little differently would not be bad at all. Gratin is otherwise not an African dish.
Cuisine: European Cuisine: European Cuisine: European Ingredients500 grams plain wheat flour (such as used for cakes)250 mls lukewarm water250 grams button mushrooms150 grams grated cheese (preferably mozzarella)3 tbsp high quality oil (preferably olive oil)1 big onion1 paprika2 cloves fresh garlic4