Cassava root fermented for several days, then dried, pounded into flour, and steamed into dense, tangy bread with a distinctive sour flavor unique to the Great Lakes region.
Ingredients
2 kg fresh cassava roots, peeled
Water for soaking
Banana leaves for wrapping
Instructions
1Peel fresh cassava roots and soak in water for three to four days, changing the water daily, until the roots soften and begin to ferment.
2Remove the fermented cassava and break it apart, removing the fibrous cores from each piece.
3Spread the soft fermented cassava on drying mats in the sun for one to two days until completely dry.
4Pound the dried cassava in a mortar until it becomes a fine flour with a distinctive tangy aroma.
5Mix the flour with enough water to form a thick paste, wrap portions in banana leaves.
6Steam the wrapped portions over boiling water for thirty minutes until set into a firm, slightly sour bread.
Did You Know?
The fermentation process not only creates the unique sour flavor but also removes naturally occurring cyanide compounds from the cassava, making it safe to eat.