Chikuanga

Prepare the Cassava Mixture

In a large pot, bring the water to a boil. Gradually add the cassava flour to the boiling water, stirring constantly to avoid lumps.

Add the salt and continue stirring until the mixture thickens and becomes smooth. This should take about 10-15 minutes.

Shape the Chikuanga

Remove the pot from the heat. Allow the mixture to cool slightly, just enough to handle.

Divide the cassava mixture into portions and shape them into logs or cylinders using your hands. The size can vary according to preference.

Wrap in Banana Leaves

Cut the banana leaves into large rectangles. Place a cassava log on each banana leaf rectangle and roll it up tightly. Fold the ends to seal the package.

If banana leaves are not available, you can use aluminum foil as an alternative.

Steam the Chikuanga

Arrange the wrapped cassava logs in a steamer basket. Steam over boiling water for about 1-2 hours, or until the chikuanga is firm and cooked through.

Cool and Serve

Once cooked, remove the chikuanga from the steamer and allow it to cool slightly before unwrapping.