Chikuanga

Chikuanga is a fermented cassava bread wrapped in banana or manioc leaves and steamed to perfection. Its subtle sourness and chewy texture make it a unique and beloved side dish in Angola and the Congo region. It’s commonly served alongside grilled fish, stews, or even beans — rustic, nourishing, and full of tradition.

📝 Recipe

Ingredients:

• • 1kg of cassava (peeled and grated)
• • Banana leaves or manioc leaves for wrapping
• • Water, as needed
• • Salt (optional)

Preparation:

1. Grate the peeled cassava and place it in a clean cloth to squeeze out the excess liquid.
2. Leave the cassava pulp to ferment in a bowl for 1 to 2 days at room temperature, covered with a cloth.
3. Once fermented, shape the dough into portions and wrap them tightly in banana or manioc leaves.
4. Place the wrapped portions in a steamer or pot with a steaming rack. Steam for about 1 to 1.5 hours.
5. Let cool slightly before unwrapping. Serve warm with grilled fish, beans or your favourite stew.