Breads
Chikwangue
Kwanga
DR Congo
A fermented cassava bread wrapped in marantaceae leaves and steamed; the cassava is soaked in water for up to fourteen days, then pounded into a paste and wrapped in leaves for steaming; dense, slightly sour, and incredibly filling; commercially produced throughout the country; a staple across Central Africa; darker in some parts, nearly white in others; eaten with all kinds of sauces and fish.
Original eatfuls sticker artwork
What it is
A closer look at Chikwangue.
A fermented cassava bread wrapped in marantaceae leaves and steamed; the cassava is soaked in water for up to fourteen days, then pounded into a paste and wrapped in leaves for steaming; dense, slightly sour, and incredibly filling; commercially produced throughout the country; a staple across Central Africa; darker in some parts, nearly white in others; eaten with all kinds of sauces and fish.
What to look for
Know it when you find it.
The bread should be dense, slightly sour, and wrapped in leaves; fermented for up to 14 days; steamed in marantaceae leaves; a staple across Central Africa; eaten with sauces, fish, or barbecue; found at every market and restaurant; the fermented cassava bread of the Congo.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chikwangue.
Names around the table
One food, more than one name.
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