Traditional Recipe
Chikuanga
Fermented cassava bread wrapped in leaves and steamed to perfection
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.
Cassava staple
Traditional method
Rustic flavour
It’s commonly served alongside grilled fish, stews or beans, rustic, nourishing and full of tradition.
The process takes time because fermentation is part of the flavour, giving Chikuanga its distinctive character and cultural depth.
Recipe
Ingredients
- 1kg of cassava, peeled and grated
- Banana leaves or manioc leaves for wrapping
- Water, as needed
- Salt, optional
Method
Preparation
- Grate the peeled cassava and place it in a clean cloth to squeeze out the excess liquid.
- Leave the cassava pulp to ferment in a bowl for 1 to 2 days at room temperature, covered with a cloth.
- Once fermented, shape the dough into portions and wrap them tightly in banana or manioc leaves.
- Place the wrapped portions in a steamer or pot with a steaming rack. Steam for about 1 to 1.5 hours.
- Let cool slightly before unwrapping. Serve warm with grilled fish, beans or your favourite stew.