Cassava Staple · Steamed & Wrapped
Bâton de Manioc (Miondo)
Photo: Bdx / Wikimedia Commons · CC BY-SA 4.0
Vendors wrap it in the leaves of a specific Marantaceae forest plant, not banana leaf, because those leaves are said to give the cassava a flavor banana leaves simply can't match.
Pounded, fermented cassava is packed into leaf-wrapped sticks and steamed until dense and tangy. Sold in bundles along Douala's roadsides, it's the everyday accompaniment to grilled fish, ndolé or pepper sauce.
Why it's made this way: Fermenting and steaming cassava this way is a preservation technique going back generations along the Littoral coast, letting the harvest keep for days without refrigeration.
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