View source for Baton de Manioc and Chikwangue

== Ingredients ==
* several pounds of [[cassava]] tubers
* leaves of Megaphrynium macrostachyum, or [[banana leaves]] <ref>The leaves should not be eaten</ref>

== Procedures ==
# 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 [[cassava|manioc]] should be very thick and solid—thicker than mashed [[potato]]es, 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.

== Note ==
<references/>

[[Category:Central African cuisine]]
[[Category:Vegetarian Recipes]]
[[Category:Central African cuisine]]
[[Category:Snack Recipes‏‎]]
[[Category:Cameroonian cuisine]]
[[Category:Vegetarian Recipes]]
[[Category:Cameroonian cuisine]]
[[Category:Snack Recipes‏‎]]
[[Category:Cassava Recipes]]