ChikwangueSteamed Fermented Cassava Loaves
A classic cassava staple made by wrapping fermented cassava dough in banana leaves and steaming it until firm, lightly tangy, and sliceable.
Prep
30m
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
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- 0.9kgFermented Cassava Dough (commercially prepared)
- 6pcsBanana Leaf (softened)
- 8gSalt
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F) in a steamer or a deep pot fitted with a rack.
- 02
Pass the banana leaves over the steam until pliable.
- 03
Mix the fermented cassava dough with the salt until evenly seasoned.
- 04
Divide the dough into portions, shape them into compact logs, and wrap each one tightly in the banana leaves.
- 05
Place the wrapped loaves on the rack and steam at 100°C (212°F) until firm and fully cooked through until the fermented cassava dough is fully cooked and firm throughout.
- 06
Let them cool slightly before unwrapping and slicing.
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