Kwanga, also known as Chikwangue and Bobolo, is a unique African dish made from fermented cassava dough. Wrapped in cling film, foil and banana leaves and steamed, it has a dense, slightly tangy texture, resembling bread but with added flair.
It is commonly served with savoury sauces, stews, or grilled meats. Kwanga offers a taste of African culinary diversity and is a must-try dish, whether it is called Kwanga in the Democratic Republic of the Congo,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the skin off 2 cassavas and chop them into small pieces.
Place the small cassava pieces into a bowl of water, cover with cling film, and let sit for a week for fermentation. The cassava will become soft during this time
After a week, remove the cassava from the water. The cassava should be soft.
Take out all the small strings, including the yellow strings, from within the cassava roots.
Open up each cassava piece and remove any strings deep inside.
Place the prepared cassava pieces into a blender.
Add 1/4 cup of water initially and start blending.
Gradually add an additional 1/2 cup of water while blending to ensure a smooth and soft mixture, without any lumps or strings.
Place a large sieve or drainer over a clean bowl.
Place a tightly woven cloth on top of the sieve.
Pour the blended cassava mixture onto the cloth and close it to form a bag shape.
Secure the cloth with a rubber band and let the cassava mixture drain for 10 hours. This will allow excess water to drain out.
After 10 hours, the cassava mixture should be relatively dry.
Spread the dry cassava mixture onto a tray.
Take half of the cassava mixture and place it on a section of cling film. Wrap it completely.
Steam the wrapped cassava on medium heat for about 10-15 minutes. Make sure to use a pot with a lid to allow proper steaming.
The cassava does not need to be fully cooked, just partly cooked.
Unwrap the steamed cassava and place it back on the tray.
Knead both the steamed cassava dough and the raw cassava dough together, ensuring they are well mixed. Add water while kneading to achieve desired consistency. The softer the dough, the better.
Shape the combined cassava dough into a slightly capsule-like shape.
Cut a section of cling film, ensuring it's slightly longer than the dough.
Place the dough at least 5 cm under the top edge of the cling film.
Use your fingers to take both sides of the top edge of the cling film and roll it over the dough.
Use your palm to shape it into a capsule shape.
Close up the sides of the cling film by twisting and pressing them down.
Place the wrapped dough onto a piece of aluminum foil and repeat the wrapping process, ensuring it's fully covered in foil.
Place the wrapped cassava into a large pot of water and cover it with a lid.
Steam the wrapped cassava on medium-low heat for 45 minutes, allowing it to fully cook through.
After 45 minutes of steaming, the kwanga should be fully cooked.
Slice the kwanga into medium-sized pieces and serve with various Congolese stews, meats, or sauces.
Enjoy your homemade kwanga, a traditional Congolese delicacy!
Kneading raw cassava dough with cooked cassava dough ensures that the cassava is cooked thoroughly when finally steamed. This also speeds up the steaming process.
How do I properly store leftover kwanga (cassava baton)?
To store leftover kwanga, wrap it tightly in cling film or aluminum foil and place it in an airtight container. It can be kept in the refrigerator for up to a week. For longer storage, you can freeze it. Just ensure it's well-wrapped to prevent freezer burn.
What are some good pairings for kwanga when serving it?
Kwanga pairs beautifully with a variety of savory sauces, stews, or grilled meats. Traditional Congolese dishes like moambe chicken or groundnut stew complement it well. You can also serve it with spicy tomato sauce or sautéed vegetables for a delightful meal.
Can I make kwanga using alternatives to cassava for dietary restrictions?
If you're looking for a gluten-free or grain-free alternative, you can try using yuca or taro as substitutes for cassava. However, keep in mind that the texture and flavor may vary slightly. Always ensure that any substitute you choose is suitable for your dietary needs.
What is the cooking process for making kwanga from scratch?
To make kwanga, start by peeling and chopping cassava, then ferment it in water for a week. After fermentation, blend the cassava with water, drain it using a cloth, and steam it partially. Knead the dough, shape it, and wrap it in cling film and foil before steaming it fully for about 45 minutes. Finally, slice and serve with your favorite sauces or stews.
How can I tell if my kwanga is cooked properly?
Your kwanga is properly cooked when it has a firm yet slightly soft texture and can be easily sliced without crumbling. After steaming for 45 minutes, check for a consistent color and texture throughout. If it feels too soft or mushy, it may need additional steaming time.
Hi all! I'm a food enthusiast based in London, currently pursuing my degree in Derby 🎓. I'm passionate about cooking and love to share delicious recipes on TikTok and Instagram 📷. Join me on my culinary journey!
...
