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    ▪︎1 pound of cassava.
    ▪︎1 pound of taro.
    ▪︎An egg.
    ▪︎1 spoonful of anise powder.
    ▪︎ ½ teaspoon of salt.
    ▪︎Sesame (optional).
    ▪︎Half cup of flour.
    ▪︎Oil for frying.

    Basic recipe for anise syrup.
    ▪︎1 cup of water.
    ▪︎1/2 cup sugar.
    ▪︎Star anise.
    ▪︎Lemon peel.
    ▪︎1 stick of cinnamon.
    Method of preparation:
    Put on low heat, stirring water, sugar and other ingredients constantly until the consistency of syrup is reached.

Buñuelo is one of the most traditional desserts in Cuban cuisine.
It is in fact customary in Cuban tables to prepare them mainly at Christmas or New Year, although Cubans could eat such a good dessert at any time.
In Cuba, buñuelos are generally shaped like an 8 for presentation. However, it is possible to find other forms depending on the initiative of the chef. These sweet donuts represent this homemade dessert born from the hands of family elders. Buñuelos can be eaten hot or cold, but they never have time to cool down at my house.
Cuban Buñuelos recipe.
In Cuba, these traditional Christmas donuts are made from cassava and taro, bathed in anise syrup.

Drain the excess oil from the fried donuts and serve with the syrup to watch them magically disappear. No matter how many of these Cuban donuts we make, it always feels like they're never enough.

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