Ingredients

• Fresh roots of cassava or cassava dough or ready-made chikwanga
• Water

Instructions

Preparing the dough or buy it!

The fresh cassava roots ar peeled to reveal the white starch. They are then fermented by soaking in water for two to four days untill it softens. They are then taken out and filtered to remove fibers or actually blent (which gives the smootness and stops loosing the fibers) to ensure you end up with a smooth dough. An appropriate amount of the resulting dough is rolled and wrapped into one or more banana leaves (or more modernly aluminum foil) in the shape of a small rectangular bread and tied with ropes.

Cooking

Put your wrapped chickwang in boiling water until cooked.

If you bought your chikwanga or are taking it out of the fridge, 2 to 5 minutes in the microwave or to steam while still inside their leave wrap does it. If the leaves wrap have been discarded or they were originally done in aluminium foil, please remove any foil and put in a microwave-safe container or a bain-marie-enabled container before putting it in there.

Preparation for serving

If you bought your chikwanga or are taking it out of the fridge, 2 to 5 minutes in the microwave or to steam while still inside their leave wrap does it. If the leaves wrap have been discarded or they were originally done in aluminium foil, please remove any foil and put in a microwave-safe container or a bain-marie-enabled container before putting it in there.When your chikwang is ready, take it out of its container and/or wrapping, cut into round portions and serve on the plate just before eating.