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Bâton de Manioc

The Quirky Foodster Team

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20 min (plus 24-48 hr soaking)
Prep
1 hr
Cook

Ingredients

  • 1 kg (2.2 lb) cassava root, peeled
  • 1 tsp salt
  • Banana leaves or foil, for wrapping
  • Kitchen string

Method

  1. Cut the peeled cassava into chunks and soak in water for 24-48 hours to soften and begin fermentation, changing the water once.
  2. Drain well and grind or pound the cassava into a smooth, thick paste, stirring in the salt.
  3. Divide the paste into portions and shape each into a log about 15 cm (6 in) long.
  4. Wrap each log tightly in a piece of banana leaf (or foil), securing the ends with kitchen string.
  5. Steam the wrapped logs over boiling water for 45-60 minutes, until firm and cooked through.
  6. Let cool slightly before unwrapping and slicing to serve.

Introduction: A staple across Gabon's tables, bâton de manioc is made from fermented, pounded cassava wrapped in banana or other broad leaves and steamed until firm.

Cultural Background: A staple across Gabon's tables, bâton de manioc is made from fermented, pounded cassava wrapped in banana or other broad leaves and steamed until firm. Its subtly tangy, dense texture makes it the traditional partner to rich sauces like Poulet Nyembwe, soaking up every drop of gravy.

Tips: The soaking step is essential for both texture and flavour — do not skip or shorten it, as it softens the cassava and mellows its natural bitterness.

Variations: Some regions add a pinch of ground chile to the paste before wrapping for a subtle kick. Naturally vegetarian and vegan as written.

Storage: Store wrapped and refrigerated for up to 4 days.

Reheating: Re-steam for 10 minutes or slice and pan-fry briefly to warm through.

Nutrition: Approx. 210 kcal, 1 g protein, 0.5 g fat, 50 g carbohydrates per serving.

FAQs:

Q: Can I use foil instead of banana leaves?

A: Yes, though banana leaves impart a subtle aroma that foil cannot replicate.

Q: Why does it need to soak so long?

A: Soaking softens the tough cassava fibres and reduces natural bitter compounds, giving the finished stick its characteristic mild tang and dense texture.

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