File:Cassava Bread - cassava cooked in leaf wrap (Kwanga, Chikwangue).jpg

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English: A stack of fully-cooked, leaf-wrapped packets as sold on the street, also with the leaves unwrapped to show the ready-to-eat cassava 'bread.' If kept in the cooked leaf wrap, it is quite hygienic and will usually stay fresh for several days. Can be eaten as-is, but usually pinched off and dipped in any popular sauce. In the Congo (DRC) and central African region, often called kwanga or chikwangue, but also known by many names in the various languages across the region. Not actually a bread but a thick paste of soaked, rinsed and pounded cassava that is steamed-cooked inside leaves. Leaves also add a bit of tangy flavor during the cooking process. Six large leaves were used to tightly fold around and seal the roll of cassava before tied and cooked. Leaves shown from the plant Sarcophrynium arnoldium (Megaphrynium macrostachyum), alternately banana leaves can be used if these are not available.
Português: Uma pilha de pacotes embrulhados em folhas, totalmente cozidos, vendidos na rua, também com as folhas desembrulhadas para mostrar o 'pão' de mandioca pronto para comer. Se mantido no envoltório de folhas cozidas, é bastante higiênico e geralmente permanece fresco por vários dias. Pode ser comido no estado em que se encontra, mas geralmente retirado e mergulhado em qualquer molho popular. No Congo (RDC) e na região da África Central, costuma ser chamado de kwanga ou chikwangue, mas também conhecido por muitos nomes nas várias línguas da região. Não é realmente um pão, mas uma pasta espessa de mandioca embebida, enxaguada e amassada que é cozida no vapor dentro das folhas. As folhas também adicionam um pouco de sabor picante durante o processo de cozimento. Seis folhas grandes foram usadas para dobrar firmemente e selar o rolo de mandioca antes de amarrado e cozido. Folhas mostradas da planta Sarcophrynium arnoldium (Megaphrynium macrostachyum), alternativamente folhas de bananeira podem ser usadas se estas não estiverem disponíveis.
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Author T.K. Naliaka

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