Chikwangue, also known in Cameroon as and in the Congo River basin language of Lingala as , is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea. Chikwangue is made by fermenting cassava in water for up to fourteen days, then turning it into a paste and wrapping it in marantaceae leaves for steaming.
Chikwangue, also known in Cameroon as and in the Congo River basin language of Lingala as , is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea. Chikwangue is made by fermenting cassava in water for up to fourteen days, then turning it into a paste and wrapping it in marantaceae leaves for steaming.
==Preparation and use== The cassava is first peeled, cut into small chunks, and placed in water to ferment (). The fermented cassava is then pounded into a paste and par-cooked, before being wrapped in Megaphrynium macrostachyum (a plant of the marantaceae or arrowroot family), or banana leaves and steamed or boiled for up to two hours. The several stages and long processing time are necessary for foods produced from cassava to render them safe to eat. Cassava contains cyanogenic and antinutritional compounds which are dissipated or inactivated by soaking (retting), fermentation and cooking.
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