Kwanga

Kwanga is a traditional fermented bread from central Africa. It is also known chiwangue, chikuanga, and bobolo.

Fermenting cassava preserves it, enhances its flavour and nutritional value. It also helps to break down cyanide, which is naturally present in the root vegetable, making it safer to eat. To make kwanga, cassava is peeled, then fermented in water for several days. It is then mashed, with water added, strained and moulded into long tube shapes, then wrapped in banana leaves. To cook, it is steamed or boiled for several hours. Kwanga is usually cut into discs and eaten with soups and stews. It also can be made using cassava flour. This tangy bread is a staple food much loved across central Africa.

We bought our Kwanga from Brixton Foods Halal Meat Ltd, 9 Electric Avenue, London SW9 8JY