Second Spin, Country 61: Gabon [International Food]

Peel the cassava tubers.

Soak the tubers in water for up to three days (not necessary for commercially cultivated cassava).

Defrost the plantain leaves.

Cut the plantain leaves into rough 12 by 16 inch rectangles.

Pass the leaves over a hot burner to make them pliable.

Set a large pot of water to boil and then reduce the heat.

Cut the cassava into chunks, removing the woody center stem.

Grate the cassava either by hand or with a food processor.

Using a large mortar and pestle, pound the cassava into a paste.

Scoop a quarter cup of the cassava paste onto the center of each leaf, fold and roll the packets burrito style.

Repeat for the remaining cassava and leaves.

Fix a steamer basket over a pot and place the packets into the basket seam side down.

Cover and let steam for six hours.

Peel and slice the onion into thin slices and add them to a bowl.

Slice the tomatoes thinly and add those to the bowl.

Peel, half seed, and cut the cucumber into small chunks and add that to the bowl.

Toss, cover, and refrigerate the salad.

Just before serving, retrieve the salad from the refrigerator and add lemon juice, mint, vegetable oil, minced parsley, and ground cumin. Toss to combine.

Season the chicken with salt and pepper.

In a bowl, mix the mustard, garlic, lemon juice, and if using, the chicken bouillon cube.

Add the onions to the chicken and mix in the mustard mixture or optimally spread the mixture on the chicken first.

Cover and refrigerate the chicken for at least two hours.

Heat the vegetable oil in a saucepan over medium heat.

In batches, brown the chicken in the oil and remove it to a plate.

Add the onions to the pot and sauté until softened and brown.

Return the chicken to the pot, add in all of the marinade, cover tightly with foil, and cover with a lid.

Let it steam for one hour.

When the time is up, uncover and serve the chicken pieces.

Equipment Needed