Kwanga/Chikwangue (DRC/Congo - cassava bread)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreeglutenFreenutFree
Nutrition (per serving)
450Calories
5 gProtein
5 gSugar
50 mgSalt
Ingredients
- 5kg Cassava tubers
- for wrapping Banana leaves
- for soaking Water
- side Moambe or saka saka
Method
- Peel, soak cassava 3-4 days to ferment and remove toxins.
- Grind into paste.
- Wrap tightly in banana leaves into long cylinders.
- Boil or steam 4-6 hours until firm.
- Cool, slice, serve with sauce—daily staple in both Congos.
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