Entree: Central African Republic – Central Culinary Region – Chikwangue (Cassava loaf)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Additional 48 hrs

Total 50 hrs

Ingredients

- 4 lb (1.8 kg) fresh cassava tubers (yuca), peeled
- 8 large banana leaves, rinsed and softened over heat (more as needed for wrapping)
- 1 tsp (6 g) salt
- Water as needed for processing and steaming/boiling
- Cheesecloth or a clean dish towel for squeezing pulp
- Optional: 1 tbsp (15 ml) vegetable oil (to rub leaves, if desired)

Instructions

1. Peel the cassava tubers and cut into chunks. Grate the cassava finely by hand or pulse in a food processor until it becomes a wet pulp.
2. Place the grated cassava in a cheesecloth or clean towel and squeeze over a bowl to extract as much liquid as possible. Reserve the extracted liquid and allow it to settle 30–60 minutes: the starchy sediment will sink. Carefully pour off the clear liquid and keep the sediment (this helps de-acidify fermented pulp if used).
3. Transfer the squeezed cassava pulp to a clean bowl, cover, and allow to ferment at room temperature for 24–72 hours (2–3 days) depending on ambient temperature and desired sourness; it should develop a mildly sour aroma. If you prefer a quicker, less fermented version, proceed to the next step without extended fermenting.
4. After fermentation, press the pulp again in a cheesecloth to remove excess moisture. Return the damp pulp to a heavy pot over low heat and begin to cook, stirring constantly. Add small amounts of the reserved starchy sediment or a splash of water if the mixture is too dry. Cook and stir until the pulp comes together into a thick, smooth, elastic dough and loses its raw taste, about 15–25 minutes.
5. Divide the hot cassava dough into 6 equal portions. Form each portion into a compact log or cylinder shape using lightly oiled hands or by wrapping it first in plastic (if available) to shape.
6. Wrap each cylinder tightly in banana leaves, folding ends securely. Tie with kitchen twine if needed to keep shape. If leaves tear, overlap layers to create sealed parcels.
7. Place the wrapped chikwangue parcels in a large pot with a steaming rack or on a rack above simmering water. Cover and steam or simmer (partially submerged) for 1 to 1 1/2 hours, turning once if needed, until firm and set. Test by unwrapping one: the interior should be cooked through and hold its shape.
8. Remove parcels from the pot and let cool slightly before unwrapping. Slice into rounds or lengthwise and serve warm with a richly seasoned stew, grilled fish, or sautéed greens—chikwangue is also commonly eaten at room temperature. Store leftovers wrapped in banana leaves in the refrigerator for up to 3 days.