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Chikwangue
African cassava dish / From Wikipedia, the free encyclopedia
Chikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea.[1] Chikwangue is made by fermenting cassava in water for up to fourteen days, then turning it into a paste and wrapping it in marantaceae leaves for steaming.
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