🇨🇩 Congolese (DRC) Cuisine

Kwanga

Fermented Cassava Bread

Prep Time 4 days (fermentation)
Servings 6
Difficulty Hard
Calories 241 kcal

A dense, slightly tangy bread made from fermented cassava dough, wrapped and steamed in banana leaves, providing a satisfying chewiness that pairs with every sauce.

Ingredients

Instructions

  1. 1 Peel cassava and soak in water for 3-4 days, changing water daily, until very soft and fermented.
  2. 2 Drain and remove all fibrous strands from the softened cassava.
  3. 3 Pound in a mortar until completely smooth and elastic, about 15-20 minutes.
  4. 4 Shape portions into logs and wrap tightly in softened banana leaves.
  5. 5 Tie securely with twine and boil in water for 2-3 hours.
  6. 6 Cool slightly before unwrapping. Slice and serve with stews and grilled meats.

Did You Know?

Kwanga is the ultimate portable food — Congolese travelers and market vendors carry it wrapped in banana leaves as their lunch, no refrigeration needed.