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User:NiferO/Chikwangue congolese cassava recipes

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Chikwangue, also called kwanga or bobolo depending on the region, is an essential staple food of Congolese and Central African cuisine. This traditional preparation made from fermented cassava comes in sticks wrapped in banana leaves, offering a unique texture and a slightly tangy taste that pairs wonderfully with saucy dishes.

Yield 2

Ingredients

  • 2 kg of fresh or frozen cassava
  • Water for soaking and fermentation
  • Banana leaves (or aluminum foil as an alternative)
  • Salt (optional, depending on family traditions)

Instructions

  1. 1
    Chop of the ends of the cassava tubers, peel them, cut them into chunks, and place them in a bowl of water to soak for three days.
  2. 2
    After three days have passed, wash them several times under running water to eliminate as much bitterness as possible.
  3. 3
    Add the chunks to a mortar and pestle and mash until you have a smooth paste.
  4. 4
    Divide the resulting paste into fist-sized batches and on a separate banana leaf or a sheet of aluminum foil, shape each batch into oblongs that are 2 inches wide and 12 inches long, then fold, so they are wrapped.
  5. 5
    Arrange the chikwanga on a steamer placed over a pot of boiling water. Cover and steam for 4 to 8 hours.
  6. 6
    Serve at room temperature as a side to any Central African stew, soup, or sauce.
Cuisine
African

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/User:NiferO/Chikwangue_congolese_cassava_recipes