How to Prepare Edible Starch (Usi)

Edible starch (usi) is a staple for the people of Itsekiris, Urhobos and Isokohs in the Delta State in Nigeria. Usi is an accompaniment for such soups as banga and Owoh. It is made from the starch residue collected from cassava, when processing garri (tapioca).


  • 1 cup tapioca starch
  • 2 cups water
  • 1 tablespoons palm oil


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    Place the starch in a non stick frying pan. Add water to it and melt the starch within by kneading it with your hands until it disintegrates and forms part of the liquid.
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    Add the palm oil to the pan. Mix nicely with a wooden spatula, making sure there are no hardened residues underneath. It must be able to flow freely.
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    Set the pan over a medium heat. Cook and stir continuously in one direction. Soon you will see the starch coagulating.
    • Holding the handle, you can tilt and bend the pan as you want while stirring with the spatula.
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    Continue mixing the starch. Flip it over every two minutes until the starch is properly cooked.


  • Using a non stick frying pan allows you to have full control of the cooking process. No caked pans or having to soak your pots/pan in water for ages before washing.


  • Too much or too little water will make your starch too soft or too hard. Follow the instructions carefully to get a good result.

Things You'll Need

  • Spatula
  • Frying pan
  • Serving plate

Sources and Citations

Article Info

Categories: Food Cutting Techniques