Foorah

2 cups rice flour.                                           200g granulated sugar

450, ml water

1 Bring the water to the boil and pour out two-thirds into a bowl. Keep back a little rice flour for coating.

2 Add sugar to the water in the pot and dissolve. Sprinkle the rice flour on the water and mix with a flat wooden spoon until free from lumps and quite smooth.

3 Cook over a slow fire, ‘turning’ with the flat wooden ‘turner' until the mixture is like thick paste.

4 Add the hot water gradually – bring it to the boil each time after adding water – then ‘turn’ with the spoon and make a thick paste.

5 When all the water has been added, taste for sugar and to ensure that the rice is thoroughly cooked. If necessary add more water and sugar.

6 ‘Turn’ until the consistency is soft and solid. Remove from fire and allow to cool slightly.

7 Add some sugar to the remaining rice flour and mix well on a plate, tray, or calabash.

8 Dish the foorah in Spoonfuls on to the sugared flour and roll round to form balls, and at the same time coat the balls.

9 Serve cold, piled up in a bowl or on an oval dish or plate. The balls may later be mashed up with water in a bowl, to the consistency of thin pap (a little more sugar can be added if necessary) and served chilled as a drink. Milk may be added if desired.

Bon appetite!