Chikwanga

Instructions

1. 1 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.
2. 2 After soaking, drain the softened cassava and remove the tough fibrous core from each piece. The cassava should be soft enough to crumble easily.
3. 3 Pound the fermented cassava in a mortar or knead by hand until it forms a smooth, dense paste with no lumps or fibers remaining.
4. 4 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.
5. 5 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.
6. 6 Let cool slightly before unwrapping. Slice into rounds and serve alongside fish or meat stews. Chikwanga keeps for several days at room temperature.