🇬🇦 Gabonese Cuisine

Bâton de Manioc

Cassava Sticks

Prep Time 3 days (fermentation)
Servings 8
Difficulty Medium
Calories 281 kcal

Fermented cassava dough wrapped tightly in banana leaves and steamed into dense, chewy sticks with a pleasantly tangy flavour.

Ingredients

Instructions

  1. 1 Peel cassava and soak in water for 3 days until soft and fermented.
  2. 2 Drain and remove the fibrous core from each piece.
  3. 3 Knead fermented cassava into a smooth, sticky dough.
  4. 4 Place portions of dough onto softened banana leaves and roll into tight cylindrical sticks.
  5. 5 Tie each end with string or raffia.
  6. 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.