Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the cassava flour and olive oil.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion by cutting it in half through the root. Remove the skin or the onion and cut it in small incisions about ½ centimetre wide, from tip to root, almost all the way to the root but leaving the root end intact. Dice the onion by cutting against these incisions from tip to root.

Finely mince the garlic with a rasp, or alternatively chop very finely with a chef’s knife.

Chop the bacon into small pieces about 1 centimetre thick.

Preheat a large frying pan to medium heat. Cook the bacon for about 5 minutes until it begins to crisp, then add the olive oil.

Add the onion and garlic to the pan and continue to cook, stirring frequently for about 5 minutes until the onion is translucent and softened.

Gradually add the cassava flour to the pan, stirring it frequently to coat it with the oils.

Continue to cook the flour for another 8 – 10 minutes, until it is golden brown and has a nice toasty aroma. Season with salt to taste, and serve.