Cassava Pancakes

Peel and grate the raw sweet cassava using a box grater or food processor, then squeeze out excess moisture using a clean kitchen towel.

Finely dice the onion and pepper into small pieces, keeping them separate.

Finely grind or chop the groundnut until it reaches a coarse meal consistency.

Combine the grated cassava, diced onion, diced pepper, ground groundnut, egg, and salt in a large mixing bowl and stir until well blended.

Heat oil in a large frying pan or griddle over medium-high heat until shimmering.

Drop spoonfuls of the cassava mixture onto the hot oil, gently flattening each portion with the back of the spoon to form pancakes about 1/4 inch thick.

Fry the pancakes for 3-4 minutes on the first side until golden brown and crispy at the edges.

Flip each pancake carefully using a spatula and fry the second side for another 3-4 minutes until golden brown.

Transfer the cooked cassava pancakes to a paper towel-lined plate to drain excess oil.

Serve the pancakes warm, either as a main dish or side accompaniment.