The cassava plant (Manihot esculenta, also called maniocyuca, and yucca) is native to the American tropics and was brought by Europeans to Africa during the sixteenth century. All over central Africa, the cassava tubers are made into Baton de Manioc (more correctly: Bâton de Manioc) and other, similar, Fufu-like foods called Bobolo, Chicouangue,Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali, which are always served with a soup or stew or sauce. In Central Africa, cassava leaves are prepared and eaten as greens.


Baton de Manioc and Chikwangue Recipe

All over central Africa, the cassava tubers are made into Baton de Manioc.

Prep Time3 daysCook Time8 hrsTotal Time3 days 8 hrsYields12 Servings

Ingredients

 6 lbs cassava tubers
 banana leaves

Instructions

1

Soak the cassava tubers in a tub, pond, or stream for three days or longer.

2

Peel the tubers, and wash them in large tub, changing water several times.

3

Use a mortar and pestle to pound the tubers into a thick, smooth paste.

4

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.)

5

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.

6

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.

Ingredients

 6 lbs cassava tubers
 banana leaves

Directions

1

Soak the cassava tubers in a tub, pond, or stream for three days or longer.

2

Peel the tubers, and wash them in large tub, changing water several times.

3

Use a mortar and pestle to pound the tubers into a thick, smooth paste.

4

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.)

5

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.

6

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.

Baton de Manioc and Chikwangue

Note: the leaves should not be eaten.

Leaves of Megaphrynium macrostachyum, or leaves of other species of Marantaceae (called marantacee in French) are used in many African countries to wrap various foods. These leaves are said to impart a special taste to food which is wrapped in them. They are also used to make disposable plates and cups.

Sweet and Bitter Cassava

In Africa, the cassava, or manioc, plant is classified into two different types: Sweet and Bitter. Most varieties of manioc contain a poisonous cyanide compound. The Sweet varieties are thought to contain less of the poison than the bitter. Baton de manioc is usually made from the tubers of bitter manioc, but they are carefully soaked and cooked to remove the poison. Even so, some scientists believe that long-term comsumption of cassava tubers (and perhaps leaves) may be a risk to health.