Chikwanga
(Kwanga, Chikwangue, Chickwang, Miondo, Mounguele, Bâton de manioc, Cassava baton)
Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo, consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savory flavor pairs well with most of the main meals in the country.
It is especially popular to serve warm chikwanga with various African stews, soups, and sauces as it helps to slightly offset their spicy flavors. This cassava-based bread is typically cut into thick round slices before it's served on the plates. Once prepared, chikwanga will keep for a few days, but only if it's kept in the leaf-wrapper in a dry and cool place.
Chikwanga Authentic recipe
The following is the classic chikwanga recipe adapted from The World Cookbook, The Greatest Recipes from around the Globe, Revised Edition by Jeanne Jacob and Michael Ashkenazi. The preparation method involves a remarkable three-day soaking of cassava tubers, followed by a careful mashing and shaping process, encapsulating the genuine slow-cooking practices of the region. Once wrapped in banana leaves or aluminum foil, the cassava paste is steamed for 4 to 8 hours, resulting in a delectably ... Read more
WHERE TO EAT The best Chikwanga in the world (according to food experts)
"The Congolese Market on Rockey Street, Yeoville is a delicious jumble of chikwanga cassava breads."
