All over central Africa, the cassava tubers are made into Baton de Manioc.
Soak the cassava tubers in a tub, pond, or stream for three days or longer.
Peel the tubers, and wash them in large tub, changing water several times.
Use a mortar and pestle to pound the tubers into a thick, smooth paste.
Put the paste into the leaves, fold them into packets, and tie them closed. (Make the packets uniform in size. Two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length.)
Place sticks or a wire basket in the bottom of a large pot. Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for four to eight hours. The finished Baton de Manioc should be very thick and solid — thicker than mashed potatoes, nearly the consistency of modeling clay.
Baton de Manioc is served warm or at room-temperature, with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
Servings 12