Chikwangue from Congo
Description
A very unique bread made from fermented cassava, this is usually steamed in banana leaves before being served as a snack or an accompaniment to a saucy stew.
Ingredients
Ferment Cassava
Dough
Instructions
Video
Ferment Cassava
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Place the chunks of cassava into a bowl of water and soak for 3-4 days.
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Remove from the water and wash the cassava many times under running water.
Make Bread
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Blend or mash the cassava into a smooth dough.
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Split the dough into smaller pieces and roll the into balls or snakes.
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Wrap the dough pieces tightly in banana leaves or aluminum foil.
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Boil water.
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Place the wrapped dough pieces into the boiling water and low slightly.
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Cook gently for 4-6 hours.
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Carefully unwrap the dough and serve with a saucy stew.
Nutrition Facts
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Carbohydrate 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
