Yoka Rafalakhi recipe, a savory and very hot dish from Guinea in West Africa.
So after techrina (in some connected forum) requested for this recipe, it was decided something had to be done. I know someone who cooks this now and then & so I combined what I saw her do with what I know about preparing potato au gratin to come up with this. Cassava is widely eaten in Africa, being prepared in different ways and so I thought doing it a little differently would not be bad at all. Gratin is otherwise not an African dish.