Chikuanga, also known as kwanga, is a traditional bread from the Democratic Republic of Angola made of cassava flour cakes wrapped in dried banana leaves and steamed. Its savory flavor complements the majority of the country’s main dishes.
Chikuanga is a traditional northeastern Angolan bread made from manioc (cassava flour). Chikuanga is served wrapped in banana leaves, which give it a particular flavor. Chikuanga is also known as cassava bread since it resembles bread and is produced from cassava.
Chikuanga (Angolan Cassava Bread)
Ingredients
- 4 medium-sized manioc
- 2 L water
Instructions
- Peel the manioc and soak in cold water, cover so that it is airtight and leave for a minimum of 48 hours (the longer you leave the manioc to soak, the softer and more fermented it becomes).
- After the manioc is soft, use a knife or your fingers to remove the veins and then pound in a large mortar & pestle or food processor.
- When the manioc is smooth in consistency, place in a large bucket or basin and add 2 litres of water.
- Spoon the mixture through a sieve repeatedly to separate the root vegetable from the water and discard the manioc tubers that remain in the sieve so that you are left with a cloudy water substance (the manioc flour would have sunk to the bottom of the basin).
- Drain the top water and transfer the remaining manioc to a small pot and boil until the mixture has dried slightly and is malleable.
- Begin the kneading process by using a rolling pin to iron out the manioc until it has a smooth texture.
- Then use your hands to shape the manioc into a long tubular shape and wrap in cling film. Tie string around the manioc to ensure it’s waterproof.
- Place the manioc parcels in a pot of water and boil for two hours until it is firm and golden/light brown in colour.
- When cool, unwarp the string and plastic and slice into strips to serve with your favourite stew.
Tried this recipe?Let us know how it was!
