Starch is the swallow of Nigeria's Delta region, made from cassava starch cooked slowly with water until it turns into a smooth, stretchy, pale gold mound. It has a mild taste and a soft, springy pull that soaks up sauce better than almost anything else on the table.
Traditionally it is eaten with banga soup, but it works with any rich Nigerian soup: oha, ogbono, egusi or a peppery fresh fish broth. Eat it the proper way, with your hands, pinching off a piece and dipping.
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