Chikuanga (Angolan Cassava Bread)
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Loading... - Adrien Miguel
- 19 Aug 2022
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Chikuanga, also known as kwanga, is a traditional bread from the Democratic Republic of Angola made of cassava flour cakes wrapped in dried banana leaves and steamed. Its savory flavor complements the majority of the country’s main dishes.
Chikuanga is a traditional northeastern Angolan bread made from manioc (cassava flour). Chikuanga is served wrapped in banana leaves, which give it a particular flavor. Chikuanga is also known as cassava bread since it resembles bread and is produced from cassava.
Chikuanga (Angolan Cassava Bread)
INGREDIENTS
4 medium-sized manioc
2 L water
INSTRUCTIONS
1. Peel the manioc and soak in cold water, cover so that it is airtight and leave for a minimum of 48 hours (the longer you leave the manioc to soak, the softer and more fermented it becomes).
2. After the manioc is soft, use a knife or your fingers to remove the veins and then pound in a large mortar & pestle or food processor.
3. When the manioc is smooth in consistency, place in a large bucket or basin and add 2 litres of water.
4. Spoon the mixture through a sieve repeatedly to separate the root vegetable from the water and discard the manioc tubers that remain in the sieve so that you are left with a cloudy water substance (the manioc flour would have sunk to the bottom of the basin). Read More...
