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Chikwangue

Name: Chikwangue
Total time: 120 min
Yield: Serves 6
Cuisine: DR Congo
Ingredients: 250g Tapioca starch; 2 tbsp Plain yogurt; 400ml Water; To taste Banana Leaves

Side Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐⭐

Fermented cassava worked into a paste, wrapped in leaves, and steamed — the chewy Congolese staple.

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📖 The Story Behind This Dish

Chikwangue (kwanga) is a staple of the DR Congo and the Republic of the Congo: cassava is soaked and fermented, ground, worked into a paste, wrapped in long parcels of banana or other leaves, and steamed. Chewy and faintly sour, it keeps well and is eaten with stews or grilled fish.

🌆 Where it's eaten: At a Kinshasa market, long leaf-wrapped cassava parcels are piled high and sold beside a grilled-fish stall.

🥕 Ingredients (serves 6)

Tapioca starch 250g
Plain yogurt 2 tbsp
Water 400ml
Banana Leaves To taste

👩‍🍳 Instructions

Mix the tapioca flour with 200ml water and the yogurt and leave overnight at room temperature.
Bring the remaining water to a boil, add the fermented dough, and work until translucent.
When stretchy, turn off the heat and cool slightly.
Wrap in long parcels of banana leaf and tie with string.
Steam for 1 hour.

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