Marturet’s mbejú combines cassava starch, butter, and three cheeses to create a loose, sandy mixture rather than a conventional dough. Shaped and cooked slowly on a hot griddle until golden on both sides, each mbejú is topped with prosciutto and a poached egg, then finished with olive oil, black pepper, and parsley. Fried cassava completes the plate.

Serves 6

For the mbejú

120 grams butter, softened
150 grams Gouda cheese, grated
150 grams Campeche cheese, grated
150 grams mozzarella, grated
525 grams cassava starch
12 grams salt
210 grams milk

For the fried cassava

2 cassava roots
Water
Salt
Sunflower oil, for frying

To serve

250 grams prosciutto
6 poached eggs
Olive oil
Freshly ground black pepper
Chopped parsley

Step One

Make the mbejú mixture. Grate the cheeses and place them in a bowl with the softened butter, salt, and cassava starch.

Step Two

Combine the ingredients without kneading until the mixture has a sandy texture.

Step Three

Gradually add the milk, mixing until the mixture remains loose but holds its shape when pressed together in the hand.

Step Four

Using a ring mold, shape the mbejú. Cook on a hot griddle over low heat until golden on both sides.

Step Five

Prepare the fried cassava. Wash and peel the cassava, remove the fibrous core, and cut into sticks or pieces.

Step Six

Boil the cassava in plenty of salted water until tender. Drain well, then fry in plenty of hot sunflower oil until golden and crisp.

Step Seven

To assemble, top each mbejú with prosciutto and a poached egg. Finish with a drizzle of olive oil, freshly ground black pepper, and chopped parsley. Serve with the fried cassava.