Ingredients

Method

Divide the cassava paste into four equal parts.

Prepare the banana leaves by passing them over an open flame until they become pliable. Be careful not to burn them.

Place each portion of cassava paste onto a banana leaf. Fold the leaf over the paste and secure it with kitchen string.

Place the wrapped cassava into a pot of boiling water and boil for 4-5 hours.

Remove from the water and allow them to cool before unwrapping and serving.

Chikwangue can be sliced and eaten as is, or served as an accompaniment to soups and stews.