Bâton de manioc (bâton de manioc)

Instructions

1. Peel the cassava, cut it into pieces and soak it in water for 3 days, changing the water each day so it ferments.
2. Drain, then grate or finely mash the fermented cassava until you get a soft, smooth paste.
3. Add the salt and knead the paste well.
4. Clean the banana leaves and warm them lightly over a flame to make them pliable.
5. Shape the paste into logs about 15 cm long and wrap them tightly in the leaves, closing the ends.
6. Steam for about 1 hour, until the stick is firm and slightly translucent.
7. Let it cool before unwrapping and serving.