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Chikwangue from Congo

Cook Time 6 hrs
Total Time 6 hrs
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 4
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
  • 3-4 cassava roots (peeled and cut into chunks)
  • water
    • Dough
  • banana leaves or aluminum foil
Instructions
    Ferment Cassava
  1. 1
    Place the chunks of cassava into a bowl of water and soak for 3-4 days.
  2. 2
    Remove from the water and wash the cassava many times under running water.
    3. Make Bread
  3. 3
    Blend or mash the cassava into a smooth dough.
  4. 4
    Split the dough into smaller pieces and roll the into balls or snakes.
  5. 5
    Wrap the dough pieces tightly in banana leaves or aluminum foil.
  6. 6
    Boil water.
  7. 7
    Place the wrapped dough pieces into the boiling water and low slightly.
  8. 8
    Cook gently for 4-6 hours.
  9. 9
    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.

Read it online: https://eatthisny.com/recipe/chikwangue-from-congo/