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The cassava is first peeled, cut into small chunks, and placed in water to ferment (French: roussir). The fermented cassava is then pounded into a paste and par-cooked, before being wrapped in Megaphrynium macrostachyum (a plant of the marantaceae or arrowroot family), or banana leaves and steamed or boiled for up to two hours. The several stages and long processing time are necessary for foods produced from cassava to render them safe to eat. Cassava contains cyanogenic and antinutritional compounds which are dissipated or inactivated by soaking (retting), fermentation and cooking.[2][3]
Chikwangue may be eaten warm or at room temperature as an accompaniment to other dishes, especially those which are sauce-based. It is served with a variety of traditional dishes of several central African and Congolese cuisines, such as poulet mayonnaise and the vegetable Gnetum africanum (known as okok, fumbua, or m'fumbua).
When not consumed immediately, chikwangue is stored in its leaf wrappings and may be kept for several days without refrigeration for later use. The leaves are not consumed as part of the dish, but discarded.[4]
Namesedit
It is called by a variety of names in local languages:
In French it may be called either bâton de manioc 'manioc batons' or pâte de manioc 'manioc paste'—manioc is an alternative name for cassava. An English-language term for the dish is cassava bread.
Referencesedit
^Lim, T. K. (2 February 2016). Edible Medicinal and Non-Medicinal Plants: Volume 10, Modified Stems, Roots, Bulbs. Springer. ISBN978-94-017-7276-1.
^Ze, Nardis Nkoudou; Engama, Marie-Joseph Medzeme; Ngang, Jean Justin Essia (18 August 2021). "New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test". Emirates Journal of Food and Agriculture: 475–482. doi:10.9755/ejfa.2021.v33.i6.2716. S2CID 237952460.
^Panghal, Anil; Munezero, Claudia; Sharma, Paras; Chhikara, Navnidhi (2 January 2021). "Cassava toxicity, detoxification and its food applications: a review". Toxin Reviews. 40 (1): 1–16. doi:10.1080/15569543.2018.1560334. S2CID 92541062.
^"Baton de Manioc and Chikwangue". The Congo Cookbook. 6 August 2018.
^Tadfor, Ceci (11 April 2019). Ceci's African Kitchen. AuthorHouse. p. 97. ISBN9781546278849.
External linksedit
"Tour d'horizon sur le Chikwangue".
March 17, 2024
chikwangue, help, expand, this, article, with, text, translated, from, corresponding, article, french, april, 2023, click, show, important, translation, instructions, view, machine, translated, version, french, article, machine, translation, like, deepl, googl. You can help expand this article with text translated from the corresponding article in French April 2023 Click show for important translation instructions View a machine translated version of the French article Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Consider adding a topic to this template there are already 6 063 articles in the main category and specifying topic will aid in categorization Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at fr Chikwangue see its history for attribution You should also add the template Translated fr Chikwangue to the talk page For more guidance see Wikipedia Translation 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 ChikwangueAlternative namesKwanga boboloTypeDoughPlace of originCentral AfricaMain ingredientscassavaSimilar dishesfufu Media Chikwangue Contents 1 Preparation and use 2 Names 3 References 4 External linksPreparation and use editThe cassava is first peeled cut into small chunks and placed in water to ferment French roussir The fermented cassava is then pounded into a paste and par cooked before being wrapped in Megaphrynium macrostachyum a plant of the marantaceae or arrowroot family or banana leaves and steamed or boiled for up to two hours The several stages and long processing time are necessary for foods produced from cassava to render them safe to eat Cassava contains cyanogenic and antinutritional compounds which are dissipated or inactivated by soaking retting fermentation and cooking 2 3 Chikwangue may be eaten warm or at room temperature as an accompaniment to other dishes especially those which are sauce based It is served with a variety of traditional dishes of several central African and Congolese cuisines such as poulet mayonnaise and the vegetable Gnetum africanum known as okok fumbua or m fumbua When not consumed immediately chikwangue is stored in its leaf wrappings and may be kept for several days without refrigeration for later use The leaves are not consumed as part of the dish but discarded 4 Names editIt is called by a variety of names in local languages agnizock by the Fang people in Gabon bobolo by the Beti Pahuin of Cameroon in the DRC and RotC it is called in Lingala kwanga or in Kongo kikwaga miondo by the Duala people in Cameroon more specifically a version of bobolo that is wrapped into a thinner tube 5 pita in GabonIn French it may be called either baton de manioc manioc batons or pate de manioc manioc paste manioc is an alternative name for cassava An English language term for the dish is cassava bread References edit 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 Ze Nardis Nkoudou Engama Marie Joseph Medzeme Ngang Jean Justin Essia 18 August 2021 New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa an approach through just about right JAR test Emirates Journal of Food and Agriculture 475 482 doi 10 9755 ejfa 2021 v33 i6 2716 S2CID 237952460 Panghal Anil Munezero Claudia Sharma Paras Chhikara Navnidhi 2 January 2021 Cassava toxicity detoxification and its food applications a review Toxin Reviews 40 1 1 16 doi 10 1080 15569543 2018 1560334 S2CID 92541062 Baton de Manioc and Chikwangue The Congo Cookbook 6 August 2018 Tadfor Ceci 11 April 2019 Ceci s African Kitchen AuthorHouse p 97 ISBN 9781546278849 External links edit Tour d horizon sur le Chikwangue Retrieved from https en wikipedia org w index php title Chikwangue amp oldid 1213286689, wikipedia, wiki, book, books, library,
