Baton de Manioc and Chikwangue

==Ingredients==
* several pounds of cassava tubers
* leaves of Megaphrynium macrostachyum, or banana leaves The leaves should not be eaten
==Directions==
# Soak the cassava tubers in a tub, pond, or stream for three days or longer.
# Peel the tubers, and wash them in large tub, changing water several times.
# Use a mortar and pestle to pound the tubers into a thick, smooth paste.
# Put the paste into the leaves, fold them into packets, and tie them closed (make the packets uniform in size. Two sizes are common in central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length).
# Place sticks or a wire basket in the bottom of a large pot.
# Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets).
# Cover tightly and boil for four to eight hours.
# The finished baton de manioc should be very thick and solid—thicker than mashed potatoes, nearly the consistency of modeling clay.
# Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish.
# The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.
== Note ==
Category:Central African Vegetarian
Category:Central African Snacks
Category:Cameroonian Vegetarian
Category:Cameroonian Snacks
Category:Cassava Recipes
Category:Recipes that need photos