1. You're going to need to make rice flour. How? Well first find a strong tree.

2. Then chop it down.

3. Widdle yourself a kinu - a deep bowl where you can use a stick to pound various foods into powder.

4. Put rice in the bottom.

5. And begin pounding away...or you could use a blender.

6. You'll need to sift the rice several times.

7. And, voila, you've got rice powder.

8. This is the Goldilocks of food. The mixture can't be too watery or too thick, the heat can't be too cold or too hot, and the timing has to be juuuuust right. And heat is hard to regulate on charcoal. Scared? Let's get to it. Mix a cup of rice flour with a cup of water, 1 tsp yeast, and 2 tbsps sugar. The flour will often sink to the bottom but when you stir you want the mixture to resemble syrup.

9. Let it sit somewhere warm for about half an hour

10. Now the hard part. The cooking process is quite involved and truthfully I'm not that good at it. But, like most mathematicians, I know how it works in theory. Prepare with a vitumbua-like pan with several shallow holes, a pourer, oil, and the 2 secret weapons...