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FRUITS & VEGETABLES , Vegetables
Chikwangue (kwánga or fresh cassava
Chikwangue, also known as Kwanga or Bobolo, is a basic food in Central Africa, prepared from fermented cassava paste, wrapped in steam leaves and cooked. It ideally accompanies the dishes in sauce, grilled meats and soups, offering a slightly tart flavor and dense texture.
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Chikwangue, also called Kwanga in the Democratic Republic of Congo and Bobolo in Cameroon, is a prized culinary specialty in Central Africa. This dishes is made from fermented cassava roots, transformed into a dense paste, wrapped in marantacea or banana leaves, then steamed. The fermentation process, which generally lasts between three and five days, gives Chikwangue its separate and slightly tart flavor.
The traditional preparation of chikwangue implies several essential stages:
1. ** Fermentation: ** The cassava roots are peeled, cut into pieces and submerged in the water to ferment for several days. This fermentation reduces the cyanogenic compounds present naturally in cassava, thus making it sure for consumption.
2. ** Transformation into paste: ** Once fermented, the roots are crushed to obtain a smooth and homogeneous paste.
3. ** Fhashing and cooking: ** The dough is then hermetically wrapped in marantacea or banana leaves, forming sticks, then steamed or porridge for about two hours.
The chikwangue is tasted hot or at room temperature and serves as a variety of dishes, including spicy sauces, grilled meats and soups. Its firm texture and its ability to absorb the flavors make it an ideal complement to dishes rich in sauce.
In addition to its appreciated taste, chikwangue is a significant source of energy thanks to its high carbohydrate content. It can be kept for several days without refrigeration when maintained in its envelope of leaves, which makes it practical for daily meals.
For those who wish to discover or find the authentic flavors of Central Africa, Chikwangue is available in certain specialized grocery stores and can be prepared at home by following traditional recipes.
| Weight | 0.285kg |
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Main features:
- Average weight: 200 g to 400 g per fruit (depending on size).
- Color: Skin bright green and firm to the touch.
- Flavor: Neutral and slightly earthy taste, ideal for savory dishes.
- Texture: Dense and firm before cooking, tender after cooking.
- Origin: Cultivated in tropical regions (Africa, Caribbean, South America).
Benefits :
- Energy-rich: Thanks to its high starch content, green plantain is a sustainable source of complex carbohydrates.
- Versatile in the kitchen: Ideal for side dishes, snacks or savory meal bases.
- Gluten-free: Perfect for people following a gluten-free diet.
- Alternative to starchy foods: An excellent option to vary potatoes, rice or pasta.
Culinary applications:
- Plantain fries:
- Cut the bananas into sticks or slices, then fry them in hot oil until golden and crispy.
- Plantain puree:
- Cook the plantains in water or steam, then mash them with a little butter or oil for a smooth puree.
- Plantain porridge:
- Boil the banana pieces and serve them as an accompaniment to a stew or curry.
- Plantain chips:
- Thinly slice plantains and fry or bake them for a healthy, crunchy snack.
- Soups and stews:
- Add pieces of green plantain to your soups or stews for a unique taste and texture.
Preparation tips:
- Before cooking the green plantain, remove the skin with a knife, as it is thicker and stickier than that of ripe bananas.
- If you prefer a softer texture, let the bananas cook longer in boiling water or steam.
Conservation :
- Store green plantains at room temperature, away from moisture and direct light.
- If they start to ripen, place them in the refrigerator to slow the process.
SKU: FRU-PLT-100
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