Chikwangue

Preparation

1. Peel the fresh cassava root using a sharp knife or vegetable peeler, removing all the brown outer skin and the thin pink layer underneath until only the white flesh remains. Cut the peeled cassava into 2-3 inch chunks and place in a large pot or basin filled with fresh water, ensuring the cassava is completely submerged.
2. Cover the cassava and water with cheesecloth or a clean cloth to protect from debris, then leave at room temperature for 4-7 days to ferment. The cassava will become soft and develop a slightly sour smell as fermentation occurs; stir the mixture gently once daily to ensure even fermentation. The cassava is ready when it is very soft and almost pulpy.
3. Drain the fermented cassava thoroughly in a colander, pressing gently to remove excess water. Using a food processor or fine grater, blend or grate the very soft fermented cassava into a smooth, dense paste, working in batches if necessary. The paste should be homogeneous with no visible chunks of cassava remaining.
4. Prepare the banana or palm leaves by briefly passing them over a flame to make them pliable, then divide the cassava paste among the leaves, placing about 1 cup on each leaf. Wrap the leaves securely around the paste, folding the edges tightly to create sealed parcels, then wrap each parcel in additional leaves for double wrapping. Place the wrapped chikwangue in a large pot of boiling water and cover with a lid. Steam for 45-60 minutes until the chikwangue is firm and the banana leaves are dark green. Remove carefully, unwrap, and serve hot or at room temperature sliced.