Kwanga (DRC - fermented cassava bread)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreeglutenFreenutFree
Nutrition (per serving)
450Calories
5 gProtein
5 gSugar
50 mgSalt
Ingredients
- from 5kg tubers Cassava dough base
- wrapping Banana leaves
- side Pondu stew
Method
- Prepare cassava dough base as above.
- Divide dough into portions; shape into cylinders.
- Wrap tightly in banana leaves, tie with string.
- Boil wrapped packets in large pot for 4-6 hours until firm (add water as needed).
- Cool overnight; unwrap and slice.
- Serve with pondu—sour, chewy staple.
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