Central African Fermented Cassava Loaves
These firm steamed loaves are made from fermented cassava dough wrapped in banana leaves. Mild, slightly tangy, and dense, they are a staple accompaniment for rich soups, sauces, and leaf stews.
Prep
35m
Cook
1h 30m
Serves
4
Regional versions
Compare how this dish changes by country.
- Congo - Kinshasa
- Central African Republic
- Congo - Brazzaville
- Cameroon
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 0.9kgFermented Cassava Dough (commercially prepared and fully fermented)
- 8pcsBanana Leaf (whole)
- 6gSalt
- 1.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the fermented cassava dough in a bowl and mix in the salt until evenly combined.
- 02
Pass the banana leaves briefly over steam or hot water at about 100°C (212°F) so they become flexible and easy to fold.
- 03
Divide the dough into compact portions and wrap each one tightly in the softened banana leaves.
- 04
Pour the water into a large steamer and bring it to a boil at 100°C (212°F).
- 05
Arrange the wrapped loaves in the steamer, cover well, and steam for about 90 minutes, until firm and hot through.
- 06
Let the loaves rest for a few minutes before unwrapping and serving warm.
Ratings & Reviews
Log in to rate and review this recipe.