Chikwanga

Peel cassava roots and soak them in a large basin of water for three days, changing the water daily. This fermentation develops the characteristic tangy flavor.

After soaking, drain the softened cassava and remove the tough fibrous core from each piece. The cassava should be soft enough to crumble easily.

Pound the fermented cassava in a mortar or knead by hand until it forms a smooth, dense paste with no lumps or fibers remaining.

Soften banana leaves over a flame. Divide the cassava paste into portions and wrap each tightly in banana leaves, forming cylindrical shapes tied with string.

Steam the wrapped chikwanga in a large pot for two hours until completely firm and cooked through. The banana leaves impart a subtle earthy aroma.

Let cool slightly before unwrapping. Slice into rounds and serve alongside fish or meat stews. Chikwanga keeps for several days at room temperature.