Baton de Manioc (Gabonese Starch Staple)

Ingredients

• •Several pounds of cassava tubers
• •Banana leaves

Directions

1. 1Soak the cassava tubers in pond or stream for three days or longer.
2. 2Peel the tubers, and wash them in large tub, changing water several times.
3. 3Use a mortar and pestle to pound the tubers into a thick, smooth paste.
4. 4Put the paste into banana leaves, fold them into packets, and tie them closed.
5. 5Make the packets uniform in size; two sizes are common in Central Africa: either 1 to 2 inches in diameter by 12 inches in length, or four inches in diameter by 12 inches in length.
6. 6Stack the packets in a large pot, add enough water to steam-cook them, cover tightly and boil for four to eight hours. The finished baton de manioc should be very thick and solid--nearly the consistency of modeling clay.
7. 7Baton de manioc is served with soup, stew, or any sauce dish. The cooked baton de manioc will keep for several days, if kept in the banana-leaf wrapper in a cool place.
8. 8Note: the banana leaves should not be eaten.