Name: Traditional Pembe de Coco de Mani from Equatorial Guinea
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 200 grams manioc flour (cassava flour); 150 grams palm sugar (or regular granulated sugar, if unavailable); 250 milliliters coconut milk (fresh or canned); 1/4 teaspoon salt; 2 tablespoons water (as needed); Optional: 1 teaspoon vanilla extract

Pembe de Coco de Mani Equatorial Guinea

A variation of Pembe de Coco, made with manioc flour and palm sugar.

Equatorial Guinea manioc

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