Oncom

Instructions

1. Mix the peanut press-cake, soy pulp and mashed cassava in a bowl.
2. Add the finely chopped garlic and onion, the salt, palm sugar and spices, then knead to a smooth paste.
3. Mix in the starter, spreading it evenly through the mixture.
4. Press the paste into a rectangular mould or a container lined with banana leaf, then leave to ferment at room temperature for 24 to 36 hours, until covered with a white or orange down.
5. Cut the oncom into slices about 1 cm thick.
6. Fry them in hot oil over medium heat for 5 minutes on each side, until nice and crispy.