Chikwangue

Prepare the Cassava

Peel the cassava roots and cut them into chunks.

Boil the cassava chunks in a large pot of water for about 30-40 minutes, or until tender. Drain and let cool slightly.

Mash the Cassava

Once cool enough to handle, mash the cassava chunks until smooth. You can use a potato masher or a food processor for this.

Form the Chikwangue

Place the mashed cassava in a large bowl. If desired, you can add a bit of water to achieve the right consistency.

Transfer the mixture to a clean cloth or banana leaves and wrap tightly to form a log shape. Secure the ends with kitchen twine or string.

Steam the Chikwangue

Steam the wrapped cassava logs in a steamer or large pot with a steaming rack for about 1-1.5 hours, or until fully cooked and firm.

Prepare the Sauce (Optional)

In a skillet, heat the palm oil over medium heat.

Add the finely chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.

Season with salt and ground crayfish or shrimp powder (if using).

Serve

Unwrap the chikwangue and slice into rounds.