Chikwangue

Ingredients5

• Fresh cassava roots1.5 kg
• Water2 L
• Salt1 tsp
• Banana leaves4 large leaves
• Lime juice1 tbsp

Method

1. Peel and wash the cassava, then cut it into 5‑cm pieces.
2. Place the cassava pieces in a large bowl, cover with water and let ferment for 24–48 hours, changing the water once daily.
3. Drain and rinse the fermented cassava, then grind or pound it into a smooth paste.
4. Stir in the salt and lime juice, mixing thoroughly.
5. Divide the paste into portions and wrap each tightly in a banana leaf, forming cylindrical bundles.
6. Steam the wrapped bundles over boiling water for about 45 minutes until firm.
7. Remove the bundles from the leaves, let them cool slightly, and serve as a staple accompaniment to soups or stews.