ChikwangueSteamed Fermented Cassava Loaf
Fermented cassava dough is wrapped in banana leaves and steamed until firm, giving it a gentle tang and a dense, sliceable texture. It is commonly served alongside rich sauces and stews, where it soaks up flavor beautifully.
Prep
30m
Cook
1h 15m
Serves
6
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
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- 1kgFermented Cassava Dough (commercially prepared)
- 6gSalt
- 6pcsBanana Leaf (wiped clean)
- 500mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the fermented cassava dough with the salt until evenly combined.
- 02
Pass each banana leaf briefly over a low flame or a hot dry pan so it becomes flexible.
- 03
Divide the dough into equal portions and shape them into compact logs.
- 04
Wrap each log tightly in a banana leaf parcel.
- 05
Set the parcels in a steamer or on a rack over the water, cover well, and steam until the cassava loaf is firm and fully cooked through until the fermented cassava dough is fully cooked and firm throughout.
- 06
Let the loaves cool slightly, then unwrap, slice, and serve.
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