Cassava sticks
$15.00
Preparation:
- Peel the cassava: Remove the thick skin and any hard parts from the cassava roots.
- Grate the cassava: Grate the cassava into a fine paste using a traditional grater or a blender.
- Fermentation: Place the cassava paste in a container, cover it, and let it ferment for 1 to 3 days, depending on the desired level of fermentation. This step gives the bobolo its distinct sour flavor.
- Pressing: After fermentation, press the dough to remove excess water and starch.
- Shape and wrap: Take a portion of the dough, shape it into a stick, and wrap it tightly in banana leaves or other suitable leaves.
- Cooking: Boil the wrapped cassava sticks in a large pot of water for about 1 to 2 hours until they are fully cooked and firm.
Cassava sticks can be eaten as they are or served with sauces, grilled fish, or meats. They are a beloved staple food, appreciated for their unique texture and slightly tangy taste.
Would you like to try making cassava sticks, or are you looking for more Cameroonian recipes?
Cassava sticks, known as “bobolo” or fermented cassava sticks, are a popular food in Cameroon and other Central African countries. They are made from cassava, a starchy root, which is processed into a fermented dough, wrapped in leaves, and steamed or boiled to create firm, flavorful sticks.
Ingredients:
- Cassava (amount as needed)
- Banana leaves or other suitable leaves for wrapping
- Water
| Color | Yellow |
|---|---|
| Arrival | Nylon |
Maria –
He really is the cutest little man. Swoooon!