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Cassava flour worked into a stiff paste — the lakeside staple of northern Malawi.
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Kondowole is a staple of cassava flour worked stiff, eaten along Lake Malawi in the north of the country. Stretchier and more slippery than maize nsima, it's rolled by hand and eaten with fish stew or greens.
Bring the water to a boil in a pot.
Reduce the heat and add the tapioca flour a little at a time, stirring quickly with a wooden spoon.
Work hard for 5 minutes until translucent and stretchy.
Shape into a round using a wet bowl.
Serve with stew.