🇨🇲 Cameroonian Cuisine

Bobolo

Fermented Cassava Sticks

Prep Time 3 days (fermentation)
Servings 6
Difficulty Medium
Calories 225 kcal

Tangy, slightly sour fermented cassava dough wrapped tightly in leaves and steamed into firm, smooth sticks that accompany soups and stews.

Ingredients

Instructions

  1. 1 Peel and grate fresh cassava. Soak in water for 3 days to ferment, changing water daily.
  2. 2 After fermentation, drain and squeeze out excess water through a cloth.
  3. 3 Knead the fermented cassava into a smooth, pliable dough.
  4. 4 Divide dough into portions. Shape each into a long cylinder.
  5. 5 Wrap tightly in softened banana leaves and tie with kitchen string.
  6. 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.