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Gabonese Bâton de Manioc

Name: Gabonese Bâton de Manioc
Total time: 60 min
Yield: Serves 4
Cuisine: Gabon
Ingredients: 300g Cassava flour; 50g Potato Starch; 300ml Water; A pinch Salt; 1 tbsp Yogurt

Side Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Cassava worked into a paste, wrapped in leaves into sticks, and steamed — Gabon's staple.

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📖 The Story Behind This Dish

Bâton de manioc means 'cassava stick' in French and is an essential staple on the Gabonese table. Cassava soaked and fermented in water is mashed and worked, wrapped in long leaf parcels, and steamed for a long time. Chewy and faintly sour, it's sliced into rounds and served with stews.

🌆 Where it's eaten: At a Libreville market, bundles of long leaf-wrapped sticks are sold, then sliced into rounds at home to go with stew.

🥕 Ingredients (serves 4)

Cassava flour 300g
Potato Starch 50g
Water 300ml
Salt A pinch
Yogurt 1 tbsp

👩‍🍳 Instructions

Mix the cassava flour, potato starch, and salt and knead in the water and yogurt a little at a time.
Make a smooth dough about as soft as an earlobe.
Divide in two and shape into sticks 4cm thick.
Wrap in baking paper and foil and twist the ends.
Steam for 40 minutes, cool, and slice into rounds.

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