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Chikwangue from Congo

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