Accompagnement
Cassava Sticks (Bobolo)
Cassava sticks are made from fermented cassava pulp shaped into batons, wrapped in leaves and steamed. A staple accompaniment served across Cameroon.
Prep30 min
Cooking1 h 30
Total2 h
Servings6
DifficultyEasy
Calories200 kcal
Preparation
2 h- Soak the cassava roots in water for 3 to 5 days.
- 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.
- Crush the paste finely. Wrap it in leaves and tie with bamboo fibres or food-grade string.
- 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.
- Place the cassava paste along the length of the leaf, usually doubled, leaving 2 cm at each end, fold over, roll and tie.
- 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.
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