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Chikwangue
Alternative names
Kwanga, bobolo
Type
Dough
Place of origin
Central Africa
Main ingredients
cassava
Similar dishes
fufu
Media: Chikwangue
Chikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea.[1] Chikwangue is made by fermenting cassava in water for up to fourteen days, then turning it into a paste and wrapping it in marantaceae leaves for steaming.
^Lim, T. K. (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. ISBN 978-94-017-7276-1.
Chikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is...
thimbleful of sauce.[citation needed] A type of fermented bread, kwanga or chikwangue, made from cassava, is commercially produced throughout the country. Lituma...
example, it is the preferred wrapping for a staple dish of central Africa, chikwangue (cassava bread). The young leaves can be cooked and eaten as a vegetable...
including fruits, vegetables, meat, fish, spices, cooked meals such as chikwangue, clothing, fabrics, shoes, accessories, and household goods, the marketplace...
several forms, and marketed as paste, cossettes, foufou (flour), and chikwangue. As a staple food crop, cassava is grown in most parts of the country...
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