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Starch

Also known as Starch (Delta Swallow / Usi)

Delta Starch — called Usi by the Urhobo and Isoko — is one of the most distinctive and least-known swallows in the Nigerian culinary repertoire outside of Delta State. Made from processed cassava starch, Delta Starch has a completely unique appearance among all Nigerian swallows: it is semi-translucent, with a slightly glossy, elastic, almost gelatinous quality that is quite different from the opaque, flour-based swallows of the rest of Nigeria.

Starch, Nigerian cooking

Ingredients

  • 3 big cups of cassava starch (raw cassava starch — not tapioca pearls, not garri)
  • 4 to 5 glasses of cold water for dissolving
  • Additional boiling water as needed

Method

  1. 01

    Dissolving the Starch. Place the cassava starch in a large bowl. Add the cold water and stir vigorously with your hand or a spoon until the starch is completely dissolved into a smooth, milky-white liquid. There should be no lumps or dry starch remaining. The dissolved starch liquid will be thin and look like milk.

  2. 02

    Cooking the Starch. Pour the dissolved starch liquid into a wide pot over medium-high heat. Begin stirring immediately and continuously. As the starch heats, it will begin to thicken and gelatinise rapidly. Do not stop stirring for even a moment — the starch can stick and burn very quickly.

  3. 03

    Vigorous Turning. Once the starch begins to set and thicken into a translucent, gelatinous mass, begin turning vigorously with a sturdy wooden spatula. The starch will look somewhat translucent and slightly sticky — this is correct. Continue turning and pressing against the pot sides for 8 to 10 minutes until the starch is a uniform, smooth, semi-translucent, very firm swallow.

  4. 04

    Steaming. Cover tightly and steam on the lowest heat for 5 minutes. This finishes the gelatinisation and makes the starch smoother and more cohesive.

  5. 05

    Moulding. Wet your hands very well — Delta Starch is extremely sticky. Scoop portions and mould into smooth balls. The finished starch should have a slightly translucent, almost glassy appearance when held up to light.

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