Gozo: Made from pounded manioc that's reconsituted like polenta, but so much denser.
The Internet does not yet know all. In part, I’m adding this post because searches for gozo do not produce recipe wisdom. So far, this manioc-flour specialty of the Central African Republic has failed to catch on among cosmopolitan American foodies.
I’m making gozo for an Africa-themed dinner party. It’s been years since I subsisted on this ball of food that is essentially the national starch of CAR. Continue reading
Madison Forager 
