Baton de manioc and chikwangue
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Loading... - Azzam Kengne
- 26 Aug 2022
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The cassava plant (Manihot esculenta, also called manioc, yuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue,Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.
BATON DE MANIOC AND CHIKWANGUE RECIPE
All over central Africa, the cassava tubers are made into Baton de Manioc.
PREP TIME
3 days
COOK TIME
8 hrs
TOTAL TIME
3 days 8 hrs
YIELDS
12 Servings
Default (12 Servings)
INGREDIENTS
6 lbs cassava tubers
banana leaves
INSTRUCTIONS
1
Soak the cassava tubers in a tub, pond, or stream for three days or longer.
2
Peel the tubers, and wash them in large tub, changing water several times.
3
Use a mortar and pestle to pound the tubers into a thick, smooth paste.
4
Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Read More...
