8
Ingredients
- 1 kg fermented cassava dough ready to cook
- Large banana leaves or leaves suitable for cooking
- Kitchen twine
- Water for steaming
Method
- 01 Soften the leaves briefly over a flame or in hot water, then wipe them dry.
- 02 Knead the cassava dough until smooth and free of lumps.
- 03 Form even cylinders and wrap them tightly in several layers of leaves.
- 04 Tie each packet so water cannot get in during cooking.
- 05 Place the chikwangue in a steamer basket and cook for 1 hour 30 minutes.
- 06 Let cool slightly before unwrapping. Slice and serve with a sauce, fish or pondu.
Traditional preparation of raw cassava requires controlled fermentation and handling. This version starts from fermented dough ready to cook.
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