Bâton de Manioc (Cassava Sticks)

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Bâton de Manioc, also known as Bobolo, Chicouangue, Chickwangue, Chikwangue, Kwanga, Mboung, Mintumba, Miondo, and Placali represents a fufu-like preparation of cassava (actually cassava sticks) Manihot esculenta (also known as manioc, yuca, yucca), traditionally prepared in the leaves of Megaphrynium macrostachyum (ngungu, mikungu, marantacee) represent a forest plant whose leaves are used mostly to wrap cassava stick (bâton de manioc); a minimum of two leaves are necessary to wrap one cassava stick. The increasing demand for this low-cost food means that there is a high consumption of leaves. The leaves of this species and other Marantaceae are said to give a special taste to some food and is the reason why they are preferred to bananas leaves (Musa spp.).

Cassava itself contain a poisonous cyanide compound. The sweet varieties are thought to contain less of the poison than the bitter. Baton de Manioc is usually made from the tubers of the bitter manioc, but they are carefully soaked and cooked to remove the poison. Sweet cassava tubers tend to be prepared as potatoes are prepared in Europe and America: baked, boiled, dried, fried, roasted, stewed, etc.

Ingredients:

• Several kilos of bitter cassava tubers
• leaves of Megaphrynium macrostachyum, or banana leaves

Method:

• Soak the whole tubers in a tub, pond or stream for at least three days. At the end of this time peel the tubers and wash them in a large tub, changing the water several times.
• Using a large pestle and mortar pound the tubers into a thick, smooth, paste. Put this paste into the leaves using two leaves per packet. Fold these lengthways into packets and tie closed (typically these packets are either 4cm in diameter and 30cm long or 10cm in diameter and 30cm long).
• Place sticks or an upturned wire basket in the bottom of a large pot. Stack the packets on the bottom of the pot then add water (the water level should be beneath the packets). Cover tightly and steam for about 6 hours.
• The finished bâton de manioc should be very thick and solid, approximating the consistency of modelling clay. It is typically either served warm or at room temperature. Cooked bâton de manioc will keep for several days as long as not removed from its leaf wrapper. (Discard the leaves and do not eat).

Coupé-Coupé

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This is Central Africa's version of a barbecue and the name is derived from the Friench couper (to 'cut' or to 'slice'). Typically tougher, less expensive, cuts of beef like brisket or shoulder are marinated in 'Maggi' sauce before being slow-cooked over a charcoal fire.

Ingredients:

• Large piece of beef birsket, flank or shoulder
• 'Maggi' sauce ('Maggi' cubes mixed with water [substitute beef bouillon with coriander and cumin])
• Cayenne pepper to taste
• Cooking oil
  

Method:

• Mix the Maggi cubes with water and cayenne pepper to make a marinade.
• Pour this marinade over the meat in a glass bowl then allow to marinate for at least 4 hours in the refirgerator.
• Slowly cook the meat on an outdoor grill over a charcoal fire.
• Use the lowest heat you can and turn and baste the meat frequently with more marinade and/or oil.
• Cook the meat for at least three hours. Serve sliced with a baguette and pili-pili sauce.

Liboké De Poisson (Fish in Banana Leaf)

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This is a traditional way of cooking fish in banana leaves. Outside of Africa and South-East Asia you may be able to get frozen banana leaves in Asian, International or African stores. As a substitute you could use dock leaves. The flavour they provide will be different, but the cooking method will be the same.

Ingredients:

• Banana leaves, dock leaves or greaseproof paper
• 1.2kg fresh fish (tilapia preferrably) cut into fillets, steaks or pieces
• 2 onions, finely chopped
• juice of 2 lemons
• salt and black pepper and cayenne pepper to taste
• oil
• 1 ripe tomato, chopped and crushed
• 6 okra, chopped
• bunch of sorrel leaves
• 1 crushed Maggi cube (or a fish stock cube with 1/2 tsp cumin and 1/2 tsp coriander)

Method:

• Mix together the oil, chopped onion, lemon juice, salt, black pepper and cayenne pepper to form the marinade. Add the okra and chopped sorrel along with the Maggi cube to this then place the fish in the marinade and allow to marinate for 20 minutes
• Blanch the banana leaves in boiling water to make them supple, remove the mid-rib and trim the ends to give you rectangles. Place the fish in the centre of the banana leaf and fold over the sides. Now fold the ends around the fish so that you have a packet about two to three banana folds thick. Place on a barbecue or in an oven pre-heated to 180°C and cook for 40 minutes, turning every ten minutes.
• Serve in the banana leaf packet accompanied by Baton de Manioc or FuFu.

Dongo-Dongo

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Dongo-Dongo is an Central African Stew/Soup whose principal component is Okra and otherwise can be made either of fish or meat. It is quite probably an African relation of Louisiana Gumbo (itself named after Okra).

Ingredients:

• 2 onions, finely chopped
• 2 hot chilli peppers, finely chopped
• 25 okra, cleaned and chopped
• 3 garlic cloves, minced
• 2 Maggi cubes or 2 fish stock cubes with 1/2 tsp cumin and 1/2 tsp coriander
• 500g dried, salted or smoked fish, cleaned, soaked and broken into pieces
• pinch of baking soda

Method:

• Heat the oil in a deep pan then fry the onions and garlic for a few minutes. Add the Maggi (or fish stock) cubes, okra and chillies. Cook for several minutes then add just enough water to cover and bring to the boil. Add the fish and reduce to a simmer. Add the baking powder then simmer until both the okra and the fish are tender.
• Serve with Baton de Manioc, FuFu or rice.

Boeuf Aux Mangues Sauvages (Beef In Ogbono Sauce)

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This stew uses the inner kernel of the wild mango (Irvingia gabonensis) as a thickener. For more information on the African wild mango see my spice page on Ogbono.

Ingredients:

• 2kg stewing steak
• 12 ogbono seeds (wild mango kernels) crushed in a pestle and mortar
• 250ml palm oil (or groundnut oil with 2 tsp paprika)
• 2 tomatoes, blanched, peeled and chopped
• 1 onion, finely chopped
• 2 tbsp dried shrimp
• cayenne pepper and salt, to taste

Method:

• Add about 400ml lightly-salted water to a large pan. Bring to the boil then add the meat. Cook for about five minutes then remove the meat and set aside. Add the oil to the pot then add the tomato, onion and dried shrimp. Cook for a few minutes then add the meat. Reduce the heat, cover and simmer for an hour. When the meat is fully cooked and tender add the crushed ogbono kernels a little at a time. Stir and simmer all the while, so as not to produce lumps. Continue to simmer, stirring often, until the sauce reaches the desired thickness.
• Adjust the seasoning and serve with boiled yam or sweet potato.

Wild Boar In Groundnut Sauce

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This dish would have traditionally been made with bushmeat (Afrcan wild game) and wild pig is particularly popular in Central Africa. The nearest Western equivalent is Wild Boar, though any game could be used and pork can be substituted at a pinch.

Ingredients:

• 1.2kg wild boar or pork cut into serving-sized pieces
• 3 onions, chopped
• 4 tomatoes, peeled and chopped
• 250ml peanut butter
• oil for frying
• salt and black pepper, to taste

Method:

• Add 3 tbsp oil to a large pot and fry the meat until browned. Reduce the heat then add 500ml water and season. Simmer for half an hour then add the tomatoes and onions and continue to simmer until the meat is done and is just starting to become tender.
• Remove about 200ml of the liquid and mix with the peanut butter to form a smooth paste. Add this back to the pot and stir in. Continue to simmer until the meat is very tender. Serve with boiled plantains, Baton de Manioc, FuFu or rice.