In many African households, we grew up watching our parents perform a specific ritual before making the main meal. They would take a small portion of flour, mix it with cold water, and whisk it into boiling water to create a smooth, translucent paste before the main flour ever touched the pot.
As kids, we just thought it was “the way it’s done.” But there is actually a brilliant culinary science behind this method that transforms your swallow from a heavy lump into a soft, digestible delight.
Why the “Paste Pre-Step” Matters
When you create a starter paste (often called a “slurry”) before adding the bulk of your flour, you are essentially pre-hydrating the starch. This simple step offers three major benefits:
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Eliminates Lumps: By creating a smooth base, the additional flour incorporates much more evenly.
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Superior Texture: It gives the final meal a “stretchy” and soft consistency that stays fresh longer.
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Easier Digestion: Pre-cooking a portion of the starch makes it lighter on the stomach, which often leads to a better night’s sleep without that “heavy” feeling.
Nutritional Powerhouse: Cassava & Potato
Combining Cassava and Potato flour isn’t just about taste; it’s a nutritional win. Both are naturally gluten-free, making them excellent for sensitive stomachs.
| Nutrient (per 100g) | Cassava Flour | Potato Flour | Why it helps you |
Carbohydrates |
~80g |
~80g |
High energy source for the body. |
Fiber |
~3.7g |
~6g |
Aids digestion and prevents constipation. |
Vitamin C |
High |
Moderate |
Boosts immunity and skin health. |
Potassium |
Good |
High |
Supports heart health and muscle function. |
Resistant Starch |
Very High |
High |
Feeds “good” gut bacteria and improves sleep. |
The Ayosifam Advantage: When you use Ayosifam Cassava or Potato Flour, you get the added benefit of resistant starch formed through traditional fermentation and sun-drying. This prevents sharp blood sugar spikes and keeps you feeling full longer.
How to Master the Mix
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The Base: Mix a small amount of cassava flour with cold water in a bowl until smooth.
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The Boil: Pour this mixture into a pot of boiling water. Stir constantly for a few minutes until it thickens into a clear, bubbling paste.
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The Build: Gradually add your Ayosifam Potato Flour (or more cassava flour) into the boiling paste.
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The Finish: Stir vigorously until it reaches your desired solidity. The result will be a soft, supple swallow.
Better Food, Better Sleep
Many people avoid heavy swallows at night because they fear indigestion or a “food coma.” However, by using this paste method, you break down the starches more effectively. It’s the perfect way to enjoy your favorite soups—be it Egusi, Okro, or Ogbono—and still wake up feeling light and energized.
Pro Tip: Using cassava flour for the initial paste provides a strong “bind,” while adding potato flour at the end adds a premium, silky finish that is easy on the gut.
Try this method tonight and see the difference in your cooking. Your stomach (and your sleep schedule) will thank you!
