Kikwanga (Tchikwanga)

Kikwanga, also known as Tchikwanga, is a beloved Angolan staple made from fermented cassava. This dish's unique, slightly tangy flavor is achieved through a natural fermentation process, making it a perfect accompaniment to a variety of savory main courses.

Ingredients

🌿 1 large cassava root 1.5 - 2 kg, no specific brand mentioned
💧 Water sufficient for soaking, blending, and steaming/boiling

Instructions

1- Prepare Cassava:

• Thoroughly wash the cassava root.
• Cut into large chunks 4-5 inches in length and peel.
• Remove the fibrous core, then cut into 1-inch cubes.
• Place in a large plastic container and fully cover with water.
• Seal and soak for 10-15 days. The water will become yellowish, and the cassava will soften.

2- Process Soaked Cassava:

• Drain water and transfer cassava to a colander.
• Blend in batches with a small amount of water until a thick paste forms. Use a wooden spoon to assist blending if needed.

3- Extract Water and Form Dough:

• Line a colander with a kitchen towel, place paste on it, and squeeze out excess water.
• Knead the extracted mass into a smooth, pliable dough.

4- Cook and Finish Kikwanga:

• Divide dough into two. Cook one portion in a saucepan adding water gradually while stirring to achieve a smooth mass. Remove from heat.
• Combine with the reserved raw dough, knead until uniform.
• Shape into cylindrical rolls, wrap in cling film and aluminum foil.
• Steam wrapped rolls for 35 minutes or boil unwrapped for 25-30 minutes.

5- Serve:

• Unwrap and serve whole or sliced, ideally with a savory fish dish like "Macaiabo" with sautéed onions and bell peppers.

Prep Time: 10-15 days soaking, 30-45 mins active
Cook Time: 35 mins steaming or 25-30 mins boiling
Total Time: 10-15 days soaking + cooking/prep time
Servings: Makes approximately 6 servings
Calories: 160 per serving
Proteins: 1g per serving
Fats: 0.3g per serving
Carbohydrates: 38g per serving
Equipment: IKEA Chef's Knife, Wooden Cutting Board, Rectangular Clear Plastic Container, Blender white base, glass jar, Wooden Spoon, Clean Kitchen Towel, White Plastic Colander/Salad Spinner, Stainless Steel Saucepan, Small Clear Plastic Measuring Cup up to 150ml, Plastic Wrap Cling Film, Aluminum Foil, Stainless Steel Steamer Pot, Ceramic/Induction Electric Stovetop, White Serving Plate with Red Star Pattern, Fork

Cooking Tips

• Ensure complete fermentation by soaking for the full duration and verifying the characteristic aroma.
• Double wrapping helps maintain moisture during steaming.

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Kikwanga (Tchikwanga)