Everyday meals
Mbika
A fermented cassava bread seasoned with palm oil and chilli, steamed wrapped in banana leaves. It has a dense, slightly tangy texture and is very typical of traditional meals.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Peel the cassava, grate it finely and let it ferment for 2 to 3 days in a covered container at room temperature, pressing it every day.
- Drain the fermented paste by squeezing it in a cloth to remove the water.
- Mix the paste with the palm oil, chopped chilli and salt until smooth.
- Soften the banana leaves over a flame or in hot water, then clean them.
- Place a portion of paste on each leaf, wrap into tight parcels and tie them.
- Steam the parcels for 45 to 60 minutes, then let them rest 10 minutes before unwrapping.
Variations and tips
Quick version. Without fermenting, use precooked cassava flour mixed with lukewarm water to get a soft dough.
More ideas
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Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Original Ecomely recipe.