RECETTE DE BÂTON DE MANIOC INRATABLE & FACILE / KUANGA 🇨🇩🇨🇬
Recipe Information
Bâton de Manioc
Cultural Context
Originating from the Democratic Republic of the Congo, Bâton de Manioc is a traditional dish made from cassava, a staple food in many African countries. It holds cultural significance as a source of sustenance and is often enjoyed during communal gatherings. Today, it has gained popularity beyond its borders, adapting to various culinary styles while maintaining its roots.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Éplucher le tubercule de manioc.
Couper le manioc en petits morceaux pour une fermentation rapide.
Laver le manioc et laisser fermenter 2 semaines en hiver ou 3 à 4 jours en été.
Après fermentation, rincer le manioc.
Mettre le manioc dans un mixeur avec un peu d'eau et mixer.
Passer le mélange dans un tamis pour enlever les filaments.
Mettre le mélange dans un torchon propre et presser pour enlever l'excès d'eau, ou utiliser un sac de riz pour retirer l'eau et laisser toute une nuit.
Écraser le manioc avec un rouleau.
Cuire un quart du tubercule dans une petite quantité d'eau.
Mélanger le manioc cuit avec le reste du manioc cru pour obtenir une pâte souple.
Découper le manioc comme souhaité.
Envelopper le manioc dans des feuilles de manioc et du papier aluminium.
Cuire au feu pendant au moins 45 minutes à 1 heure.
Dietary
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