Chikwangue (DR Congo)

Preparation

1. 1

   Mix the cassava flour with warm water little by little, kneading, until you get a firm, smooth dough.

2. 2

   Let the dough ferment at room temperature for 24 hours, covered with a damp cloth — this fermentation is what gives chikwangue its characteristic tangy taste.

3. 3

   Shape the dough into logs, wrap them tightly in banana leaves softened over a flame, and tie them.

4. 4

   Steam or boil the parcels for 1 hour, until the dough is translucent and firm.

5. 5

   Let cool slightly before slicing, serve alongside a sauce or stew.