Baku Kitchen! An independent reference of traditional food

Kwanga

Fermented cassava paste wrapped in leaves and steamed into a firm sour loaf

Central African Republic Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

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.

Made with

cassava

Cooked

fermentedsteamed

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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