Fermented Cassava Paste Base (DRC/Gabon - for kwanga/miondo)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreeglutenFreenutFree
Nutrition (per serving)
300Calories
3 gProtein
3 gSugar
20 mgSalt
Ingredients
- 10kg Fresh cassava tubers
- for fermentation Large container or pit
- for soaking Water
- for wrapping later Banana leaves
Method
- Peel cassava tubers carefully (wear gloves if possible—raw cassava contains cyanide precursors).
- Cut into large chunks and wash thoroughly.
- Soak chunks in clean water in a large bucket or traditional pit for 3-5 days to ferment—change water daily to keep clean and reduce bitterness.
- After fermentation, the cassava will smell slightly sour and be softer—drain well.
- Grind fermented cassava into fine paste using a mill or heavy mortar (traditional method).
- Place paste in clean sack or cloth; press with heavy stones for 12-24 hours to remove excess water and further detoxify.
- Resulting firm dough is ready for wrapping into kwanga/miondo or pounding into fufu—store wrapped in leaves up to 1 week refrigerated.
- Fundamental starch base across Central Africa.
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