Bâton de Manioc
Bâton de Manioc (bah-TOHN duh mah-nee-OHK)
Cassava Sticks
Fermented cassava dough wrapped tightly in banana leaves and steamed into dense, chewy sticks with a pleasantly tangy flavour.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf
Accompaniments: cassava leaf stew, nyembwe sauce, grilled fish
Instructions
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1
Peel cassava and soak in water for 3 days until soft and fermented.
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2
Drain and remove the fibrous core from each piece.
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3
Knead fermented cassava into a smooth, sticky dough.
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4
Place portions of dough onto softened banana leaves and roll into tight cylindrical sticks.
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5
Tie each end with string or raffia.
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6
Steam in a large pot for 2 hours until firm. Cool before slicing to serve.
Did You Know?
Bâton de manioc can last several days without refrigeration, making it the original Gabonese packed lunch.
Chef's Notes
Equipment Tips
- large basin
- banana leaves
- steaming pot
- string
Accompaniments
cassava leaf stew, nyembwe sauce, grilled fish
The Story Behind Bâton de Manioc
Bâton de manioc is a fundamental food in Gabon, dating back to the earliest Bantu settlements. The fermentation process not only preserves the cassava but also removes naturally occurring cyanide compounds, demonstrating sophisticated ancestral food science.
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