Gabonese cassava sticks

Preparation

1. 1

   Peel the cassava and boil in salted water for 25 minutes until tender.

2. 2

   Drain, remove the fibrous central thread then pound in a mortar until you get a smooth, elastic paste.

3. 3

   Divide the paste into equal portions and shape into small logs with wet hands.

4. 4

   Wrap each log tightly in a banana leaf (or parchment paper if unavailable), folding the ends well.

5. 5

   Tie each parcel so it does not open during cooking.

6. 6

   Steam the parcels for 45 minutes, checking the water level regularly, until the paste is firm and translucent.

7. 7

   Let cool slightly before unwrapping: serve alongside a well-seasoned sauce.