Bâton de Manioc

Fermented cassava sticks steamed in leaves.

Ingredients

• 2 kg Cassava
• 10 Banana leaves
• 1 tsp Salt
• 4 cups Water

Method

1. Soak the cassava — Peel and soak the cassava in water for 3 days until it softens and ferments.
2. Pound — Drain and pound into a smooth paste, removing any fibres.
3. Shape — Roll into long cylinders.
4. Wrap — Wrap each tightly in banana leaf and tie both ends.
5. Steam — Cook 2 hours until firm and translucent.
6. Bâton is ready — Cool, then slice and serve with stew or grilled fish.

More Gabon recipes

• Poulet Nyembwe
• Poulet Nyembwe Gabonais
• Gabonese Nkumu
• Gabonese Grilled Fish