Mbeju

In a large bowl, combine the cassava starch with the salt.

Add the softened butter and rub it into the mixture with your fingers until the starch is evenly coated in fat and small crumbs form.

Add the crumbled cheese and rub the mixture again with your hands until you get a uniform, grainy blend.

Pour in the milk in small amounts, mixing with your hands each time. Stop when the mixture is moist but still crumbly, like coarse breadcrumbs; do not knead it into a smooth dough.

Heat a heavy skillet well over medium-high heat and lightly grease it with some of the butter.

Pour a quarter of the mixture into the skillet, spread it into a layer about 1–1.5 cm thick, and press the edges with the back of a spoon to help the cake hold its shape.

Cook for 3–4 minutes, occasionally shaking the skillet gently so the mbeju browns evenly and doesn't burn in the center. Cover the cake with a plate, flip it onto the plate, then slide it back into the skillet.

Brown the other side for another 2–3 minutes, transfer to a plate, and repeat the shaping and frying with the remaining mixture. Serve mbeju hot.