Kwanga (Congolese Fermented Cassava Bread)

Ingredients

• 4 lb cassava roots, peeled
• Water, for soaking
• Banana leaves, softened over flame

Instructions

1. 1Soak the peeled cassava roots in water for 3-4 days until softened and slightly fermented, changing the water once daily.
2. 2Drain and pound the softened cassava into a smooth, sticky paste.
3. 3Knead the paste briefly to remove excess water and firm it up.
4. 4Shape portions of the paste into logs and wrap tightly in banana leaves.
5. 5Boil the wrapped logs in a large pot of water for 1 to 1.5 hours until firm.
6. 6Cool slightly before unwrapping and slicing.
7. 7Serve as a starch alongside stews such as poulet moambe.

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