Well made Delta Usi (Starch) is yellow, thick, stretchy and gelatinous. Made from cassava, raw starch has the same consistency as raw corn starch (akamu, ogi, pap). It is the perfect accompaniment for Banga or Owho soup. Swallowing it is so effortless you might end up overeating. For some, how to make starch (usi) is a struggle but making starch is quite easy once you use the correct equipment and follow good simple instructions.

Starch is a staple of the Delta region of Nigeria, Urhobo, Isoko etc. Mostly, Starch is made using a wide pan but a good frying pan will do if you are not making a large quantity. It creates more surface area for even heating and enough space for you to turn the starch. The sides are also excellent for “beating” the starch. Don’t use a straight-sided saute pan or pot, it will be a struggle. If your pan is a non-stick pan it will make your job easier. A wooden spoon (spatula) is best for turning your starch.

When you mix your starch with enough water so that it has the consistency of drinking yoghurt, you will have better control of the process. It will be softer, take longer to form a ball but it will not form seeds when ready.

How to make Starch (Usi)

1 cup Starch
2 cups water
1 tablespoon palmoil

Put starch in a medium bowl, add water and mix until you have a smooth slurry.

For non-stick pan:

Pour starch slurry into the pan and place over low to medium heat.

Add palm oil.

For ordinary pan:

Pour oil into the pan, swirl to touch the sides.

Place over low to medium heat then pour in your starch slurry.

Using a wooden spoon, stir around continuously to avoid seeds.

It will start to thicken and form clumps, keep stirring vigorously.

As it comes together, the starch will form an opaque lump (look like semolina).

Stir and pull to the sides of the pan, pulling it up.

Repeat this motion fast.

Then push back into the pan and stir and then pull to the sides again.

Keep working on it vigorously until you get a translucent, stretchy ball.

It will become more yellow as it gets cooked.

Slide into your serving plate.

Notes

If your starch seems to be hard, add a very small sprinkling of hot water, not much because if you add too much, it will cut through the palm oil in the starch and give it a different texture. It will be sticky instead of stretchy and gelatinous.

Delta Usi (Starch)

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Well made Delta Usi (Starch) is yellow, thick, stretchy and gelatinous.

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Prep Time 2

Cook Time 5

Course Dinner, lunch, Side Dish

Cuisine niger delta, Nigerian

Servings 2

Ingredients

1 cup Starch
2 cups water
1 tablespoon palmoil