Baton de Manioc
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The Tale of Baton de Manioc
Bâton de manioc, fermented cassava paste wrapped in leaves and steamed into a firm log, is a Central African staple found across Gabon, Cameroon, and the Congos, developed as a way to both preserve cassava and neutralize its natural toxins through fermentation. It's traditionally served alongside grilled meat or fish and spicy sauces.
Ingredients
Scale:· 8 servings
- 4 lb cassava roots, peeled
- Banana leaves, for wrapping
- Water, for soaking
- Salt, optional
- String or twine, for tying the wrapped logs
- Palm oil, for optional flavoring
Instructions
- 1Peel and soak the cassava roots in water for 2-3 days, changing the water daily, until softened and slightly fermented.
- 2Drain and pound or grind the cassava into a smooth, elastic paste, removing excess water.
- 3Soften banana leaves briefly over a flame to make them pliable.
- 4Shape portions of the cassava paste into logs and wrap tightly in banana leaves, tying both ends securely.
- 5Boil the wrapped sticks in a large pot of water for 1.5 hours, topping up the water as needed, until firm and cooked through.
- 6Cool slightly, unwrap, and slice.
- 7Serve as a starch alongside stews or grilled fish.
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