Difference between revisions of "Baton de Manioc and Chikwangue"
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* leaves of Megaphrynium macrostachyum, or [[banana leaves]] <ref>The leaves should not be eaten</ref> | * 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. | # 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. | # Peel the tubers, and wash them in large tub, changing [[water]] several times. | ||
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<references/> | <references/> | ||
| − | [[Category:Central African Vegetarian]] | + | [[Category:Central African cuisine]] |
| − | [[Category:Central African | + | [[Category:Vegetarian Recipes]] |
| − | [[Category:Cameroonian Vegetarian]] | + | [[Category:Central African cuisine]] |
| − | [[Category:Cameroonian | + | [[Category:Snack Recipes]] |
| + | [[Category:Cameroonian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
| + | [[Category:Cameroonian cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
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Latest revision as of 07:09, 14 July 2012
Ingredients
- several pounds of cassava tubers
- leaves of Megaphrynium macrostachyum, or banana leaves [1]
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 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.
Note
- ↑ The leaves should not be eaten
