Cassava Sticks (Bobolo)

shopping_basket Ingredients 3 items

• check_circle Cassava
• check_circle banana leaves
• check_circle String

receipt_long Preparation Steps

1. 1
   Soak the cassava roots in water for 3 to 5 days.
2. 2
   When they are soft, remove the fibres from the pulp. Let it ferment for 1 day to drain. You can also put the crumbled pulp into well-sealed jute bags weighted down with heavy objects to let the excess water drain out.
3. 3
   Crush the paste finely. Wrap it in leaves and tie with bamboo fibres or food-grade string.
4. 4
   Take some cassava paste and roll it to form sticks 7 to 9 cm long and 2 to 3 cm in diameter as you wish.
5. 5
   Place the cassava paste along the length of the leaf, usually doubled, leaving 2 cm at each end, fold over, roll and tie.
6. 6
   Put the sticks thus obtained in a pot with just a little water and a lid at the bottom, or banana leaves. Steam for 1 hour to 1 hour 30. After cooking, they can be kept for several days or even months in the freezer.