Kwanga (Congolese Fermented Cassava Bread)
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The Tale of Kwanga (Congolese Fermented Cassava Bread)
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Kwanga (also called chikwangue), fermented cassava pressed into logs and wrapped in leaves, originated in what's now the Democratic Republic of the Congo and spread across the Congo River basin into the Republic of the Congo, Gabon, and Cameroon. The days-long soaking and fermenting process gives it a distinctive sour tang, and it remains a staple side across Central Africa.
Ingredients
Scale:· 6 servings
- 4 lb cassava roots, peeled
- Water, for soaking
- Banana leaves, softened over flame
Instructions
- 1Soak the peeled cassava roots in water for 3-4 days until softened and slightly fermented, changing the water once daily.
- 2Drain and pound the softened cassava into a smooth, sticky paste.
- 3Knead the paste briefly to remove excess water and firm it up.
- 4Shape portions of the paste into logs and wrap tightly in banana leaves.
- 5Boil the wrapped logs in a large pot of water for 1 to 1.5 hours until firm.
- 6Cool slightly before unwrapping and slicing.
- 7Serve as a starch alongside stews such as poulet moambe.
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