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Chikuanga (also known as cassava bread or kikwanza) is a storied Angolan staple with roots in rural tradition. This fermented cassava loaf, steamed in banana leaves, has a dense, chewy texture and a mild sour aroma. In northern Angola, households prepare it days ahead: freshly harvested cassava tubers (manioc) are peeled and soaked in water for 2–3 days to ferment and soften. After rinsing, the tubers are mashed and kneaded into a dough. The dough is then tightly wrapped—traditionally in banana or plantain leaves—and boiled for hours. The finished loaf has an earthy, slightly tangy flavor that harmonizes with the hearty sauces of Angolan stews and grilled meats. Despite its simplicity, chikuanga reflects the blend of African ingenuity and Portuguese influence: cassava itself arrived via colonial trade, but local fermenting and cooking techniques make the root safe and delicious to eat.
Because cassava contains natural toxins, the lengthy soaking process is essential to make chikuanga safe and flavorful. Once steamed, the loaf is smooth and pale, almost bread-like in appearance. It can be served warm or at room temperature; often, Angolan families slice it at meals and use it to mop up moamba (chicken stew), calulu, or grilled fish. The banana leaves not only keep the loaf moist but also impart a subtle vegetal aroma. In many communities, chikuanga is a comfort food enjoyed at everyday dinners as well as festivals. It keeps well wrapped at room temperature for several days, making it practical in settings without refrigeration. Today, though some cooks shortcut the process with cassava flour or banana leaf foil packets, traditionalists still swear by the old method for its authentic flavor and texture.
6
servings48
hours120
minutes240
kcalTo make chikuanga, cassava tubers are peeled and soaked in water for 2–3 days to ferment. The softened cassava is then mashed into a smooth paste and mixed with water, then the excess water is drained off. The remaining dough is cooked briefly until it firms up. Next, it’s shaped into logs or blocks and wrapped tightly in banana leaves (or foil). Finally, the wrapped cassava is boiled or steamed for about 2 hours until fully cooked. After cooling slightly, the chikuanga is unwrapped and sliced. The result is a firm but tender cassava cake with a mild tang. It is best served alongside saucy dishes, allowing the bread to soak up the accompanying flavors.
Cassava (manioc) tubers: 4 medium (about 2 kg total) – peeled and chopped. This starchy root is the only major ingredient. You can use fresh cassava or store-bought raw cassava flour; soak to ferment if using fresh.
Water: Enough for soaking and boiling (several liters). Used for fermenting and cooking.
Banana leaves (or plantain leaves): 4–6 large leaves – wiped clean and cut into pieces. Traditional wrapping; if unavailable, use parchment or aluminum foil.
Salt: 1 tsp (optional) – to taste, added after fermentation for flavor.
Oil: 1 tbsp (optional) – a little oil kneaded into the dough can improve texture, though not traditional.
Step Timings: Soaking requires 2–3 days (unattended), boiling ~2 hours, other steps are quick prep.
Soak the cassava (48–72 hours). Cover the peeled cassava chunks with water in a non-reactive bowl or bucket. Keep fully submerged (use a weight) and change water daily if possible. Fermentation sours and softens the cassava.
Prepare the dough (30 minutes). Drain and rinse the fermented cassava. Remove any fibrous cores. Pound or process into a smooth puree. Transfer to a pot, add a little fresh water, and cook on low heat while stirring, until it forms a thick dough that pulls away from the pot (about 5–10 minutes). Remove from heat.
Shape and wrap (15 minutes). Knead the hot dough briefly on a floured (with cassava flour) surface until smooth. Divide into two or three portions and roll into logs or blocks. Wrap each log tightly in a piece of banana leaf, folding the edges securely. Tie with kitchen twine if needed to hold shape. Ensure leaves cover the dough completely to prevent leaking.
Steam/boil chikuanga (2 hours). Place the wrapped loaves in a large pot of boiling water (enough to cover them), or set up a steamer. Cover and simmer gently for 2 hours. The leaves may brown; this is normal. The chikuanga is done when the block inside is firm and opaque.
Unwrap and serve (5 minutes). Remove chikuanga from pot and let cool just until manageable. Unwrap and slice into wedges or rounds. Serve warm or at room temperature, with stews or grilled meats.
Nutrient | Amount per 150g serving | % Daily Value* |
Calories | 240 kcal | — |
Total Fat | 0.3 g | <1% |
Saturated Fat | 0 g | 0% |
Sodium | 14 mg | <1% |
Total Carbohydrate | 60 g | 20% |
Dietary Fiber | 2 g | 8% |
Sugars | 2 g | — |
Protein | 2 g | 4% |
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