Fermented cassava paste wrapped in leaves and steamed into a firm sour loaf — the Ubangi river staple, cut in slices and eaten with everything. It keeps for days without refrigeration, which is the point.
The soaking that sours the cassava is what removes its cyanogenic glycosides, and shortening it is the documented route to cassava poisoning.
What goes into it
- cassava roots
- water
- leaves for wrapping
How it is made
Cassava is soaked in water for three to five days until it ferments and softens, then pounded and sieved to remove the fibre. The paste is partly cooked, wrapped tightly in leaves, tied into loaves and steamed for an hour or more. The long soak is also the detoxification step for bitter cassava varieties.
How long it takes: three to five days of soaking, then steaming
How it is eaten
Sliced and eaten with smoked fish, cassava-leaf stew and groundnut sauce.
History
The Ubangi river staple: cassava is soaked until it ferments, pounded, then bound in leaves and steamed to keep for days.
Frequently asked questions
What is Kwanga?
Kwanga is a fermented & pickled from Central African Republic: fermented cassava paste wrapped in leaves and steamed into a firm sour loaf. The Ubangi river staple: cassava is soaked until it ferments, pounded, then bound in leaves and steamed to keep for days.
How is Kwanga made?
Cassava is soaked in water for three to five days until it ferments and softens, then pounded and sieved to remove the fibre. The paste is partly cooked, wrapped tightly in leaves, tied into loaves and steamed for an hour or more. The long soak is also the detoxification step for bitter cassava varieties. It takes three to five days of soaking, then steaming.
Can I make Kwanga at home?
No, and the atlas gives no method for it. The soaking that sours the cassava is what removes its cyanogenic glycosides, and shortening it is the documented route to cassava poisoning.
What goes into Kwanga?
Cassava roots, water, leaves for wrapping.
How is Kwanga eaten?
Sliced and eaten with smoked fish, cassava-leaf stew and groundnut sauce.
