Kwanga, Congolese cassava bread

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 compact loaves with wet hands.

4. 4

   Wrap each loaf tightly in a banana leaf, folding the ends well, then tie the parcel.

5. 5

   Steam the parcels for 45 minutes, checking the water level regularly.

6. 6

   Let cool slightly before unwrapping: kwanga is served alongside a well-seasoned sauce.