Tangy, slightly sour fermented cassava dough wrapped tightly in leaves and steamed into firm, smooth sticks that accompany soups and stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf wrapping
Accompaniments: ndole, pepper soup, grilled fish
Instructions
-
1
Peel and grate fresh cassava. Soak in water for 3 days to ferment, changing water daily.
-
2
After fermentation, drain and squeeze out excess water through a cloth.
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3
Knead the fermented cassava into a smooth, pliable dough.
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4
Divide dough into portions. Shape each into a long cylinder.
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5
Wrap tightly in softened banana leaves and tie with kitchen string.
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6
Steam in a covered pot for 30-40 minutes until firm. Serve at room temperature.
Did You Know?
The degree of fermentation determines the sourness of bobolo, and Cameroonians have strong opinions about whether they prefer it mild or tangy.
Chef's Notes
Equipment Tips
- large basin
- banana leaves
- steaming pot
- kitchen string
Accompaniments
The Story Behind Bobolo
Bobolo is a staple of the Beti-Fang people of central and southern Cameroon. The fermentation technique is an ancient preservation method that transforms cassava into a tangy, shelf-stable food. It is the traditional companion to ndole and other Cameroonian soups.
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