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Authentic Chikwanga Recipe Democratic Republic of the Congo, Africa

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

In Congolese cuisine, chikawanga has the same role as bread does in traditional American and European cuisine — it is a side which can go with almost anything. However, unlike its European and American counterparts, chikawanga has an entirely different texture — it is clay-like and not firm. The preparation is a lengthy one, and it starts with soaking the bitter cassava tubers for a few days, the outer layer can be peeled off before or after soaking. The tubers are then washed a few times, each time in fresh water, which serves to remove as much bitterness as possible. Traditionally, the soaked cassava would be left to drain at this point — most recipes today skip this step — and then, ground in a mortar an pestle. For at home preparation, a grater, an immersion blender, or a food processor can be used instead. Typically, the resulting mass is then kneaded, shaped into 2-inch wide and 12-inches long oblongs and wrapped in magaphyrinum macrostchym leaves ... Read more

Main ingredients

Cooking tips

  • method

    Since this is a pretty simple dish to make, the only thing to be mindful of is that the tubers are well soaked and rinsed to remove the bitterness. Also, the hard, middle section of the tuber must be removed before the soaking. When it comes to the wrapping, banana leaves, aluminum foil, or plastic wrap can all be used instead of the magaphyrinum macrostchym leaves.
  • storage

    Chikwanga does not have to be consumed immediately; rather it can keep for a few days if wrapped in leaves and stored in a cold and dry place. You can reheat it in a microwave or a bain-marie. If the chikwanga is wrapped in aluminum foil, place it in a heatproof container and put a lid on top before you microwave it.

Chikwanga

PREP 1h 30min

COOK 8h

READY IN 9h 30min

3.9

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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 smooth yet densely textured side that superbly complements stews, soups, or sauces. 

Ingredients

8 Servings

2 pounds cassava (yuca) tubers

banana leaves, or sheets of aluminum foil

Preparation

Step 1/6

Chop of the ends of the cassava tubers, peel them, cut them into chunks, and place them in a bowl of water to soak for three days.

Step 2/6

After three days have passed, wash them several times under running water to eliminate as much bitterness as possible.

Step 3/6

Add the chunks to a mortar and pestle and mash until you have a smooth paste.

Step 4/6

Divide the resulting paste into fist-sized batches and on a separate banana leaf or a sheet of aluminum foil, shape each batch into oblongs that are 2 inches wide and 12 inches long, then fold, so they are wrapped.

Step 5/6

Arrange the chikwanga on a steamer placed over a pot of boiling water. Cover and steam for 4 to 8 hours.

Step 6/6

Serve at room temperature as a side to any Central African stew, soup, or sauce.

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