What You Need to Know
Vigorous stirring induces simultaneous starch gelatinization and mechanical disruption of amylose networks, preventing lump formation. The sustained shear stress maintains homogeneous heat transfer throughout the viscous suspension.
Creates a smooth, cohesive texture ideal for pairing with saucy stews or salted cod.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
18 minutes
12 minutes - 25 minutes
Equipment
Wooden paddle (bois lélé)Cast iron potHigh-sided mixing bowl
Steps
- 1.
Fungie and Pepperpot (Antigua): Provides neutral base for complex spice infusion
The Science
Primary Reaction
Starch gelatinization (60-75°C)