Baton de Manioc and Chikwangue
- Soak the cassava tubers in a tub, pond, or stream for three days or longer.
- Peel the tubers, and wash them in large tub, changing water several times.
- Use a mortar and pestle to pound the tubers into a thick, smooth paste.
- Put the paste into the leaves, fold them into packets, and tie them closed (make the packets uniform in size. Two sizes are common in central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length).
- Place sticks or a wire basket in the bottom of a large pot.
- Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets).
- Cover tightly and boil for four to eight hours.
- The finished baton de manioc should be very thick and solid—thicker than mashed potatoes, nearly the consistency of modeling clay.
- Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish.
- The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
- ↑ The leaves should not be eaten