National Dishes of the World

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Chikwangue
Photo: Lyokoï, CC BY-SA 4.0, Wikimedia Commons

side vegan

Chikwangue

kwanga

A tangy bread of fermented cassava steamed in leaves – a staple at mealtimes across Central Africa.

Eaten in: Cameroon, Central African Republic, DR Congo, Gabon, Republic of the Congo

Prep
1 h
Cooking
2 h
Resting
72 h
Total
75 h
Servings
6

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About the dish

Chikwangue is a firm, elastic paste made from cassava roots that are soaked in water for several days until they ferment and soften, then ground, kneaded and steamed wrapped in arrowroot-family leaves. It comes out as a loaf or a long stick with a mildly sour taste and a dense, chewy texture, and in its leaves it keeps for several days without refrigeration. It is sliced and eaten with sauces, grilled fish, pondu or ndolé. In Central Africa it is food for the road, for market day and for every day.

Main ingredients

  • cassava roots
  • water
  • leaves for wrapping

Cameroon: Called bobolo in Cameroon, with a thinner Douala variety known as miondo; the classic partner for ndolé.

DR Congo: Called kwanga in Lingala and sold wrapped in leaves in Kinshasa’s markets.

Gabon: Usually called bâton de manioc (cassava stick) in Gabon.

More: Wikipedia (en)

Recipe

Chikwangue

https://foodmap.ominuvo.com/dish/chikwangue

Ingredients

6 servings

6 servings

Method

  1. Peel the cassava, cut it into pieces, remove the tough central core and cover the pieces with water in a large container.

  2. Leave somewhere warm for 3 days, changing the water daily, until the cassava is soft and smells sour.

  3. Drain the cassava, grind it in a mincer or food processor to a smooth paste and squeeze out the excess water in a cloth.

  4. Steam the paste for 30 minutes, then knead it vigorously with a wooden spoon or in a stand mixer until smooth and elastic.

  5. Divide it into portions, shape long rolls, wrap them tightly in leaves softened over a flame and tie with string.

  6. Steam the parcels for another 1–1½ hours until the paste is glossy and firm.

  7. Leave to cool, then unwrap and slice before serving.

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