Foot and Fire

*** 2kg Cassava 4 tablespoon Olive Oil or butter 3 Eggs 1-2 cans condensed milk 1 can sweet corn (Canned Cream Corn or boiled then grated) sugar (add, if desired) Peel the cassava, remove the hard root and ground in a blender/grinding machine for a pudding finish.  If grated, the consistency is different as it will appear like a fudge finish. In a deep bowl, put the ground cassava and the ground sweet corn. Make a well, place the lightly beaten eggs, milk, and additional sugar.  Mix well together until smooth. In a pan, put the mixture and bake for 40 to 45 minutes at about 200F. Make 3 1-inch 9X12 pan of Cassava Cake Pudding. Serve hot or chilled.

3 cups cornstarch flour 2 cup milk 2 coconut milk or water 1 can corn kenels or preferrably cream of corn 1/2 cup cheese 3 cups sugar In a casserole, mix all ingredients and stir until no lump is left. Place on top of fire, and stir mixture constantly until it thickens. Transfer in a mold and let cool and form before slicing. Serve chilled with cheese or corn kernels on top.