These Classic Cameroonian Steamed Cassava Sticks are a beloved Central African street food made from naturally fermented cassava paste, wrapped in banana leaves, and steamed until firm. With a delicate tang and tender chew, they pair beautifully with spicy pepper sauce, grilled fish, or hearty stewed greens.
Prep Time40 mins
Cook Time50 mins
Total Time90 mins
Servings4
Yield8 sticks
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 0.5 gFat
- 0.1 gSaturated Fat
- 65 gCarbs
- 4 gFiber
- 3 gSugar
- 2 gProtein
- 290 mgSodium
- 350 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 25 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the cassava sticks
- 2 kg fresh cassava roots, peeled and fermented (or 1.5 kg store-bought fermented cassava paste)
- 1 teaspoon fine sea salt
- 8 large banana leaves, trimmed into 12 x 8 inch rectangles
- Kitchen twine, for tying
For serving
- Fresh Cameroon-style yellow pepper sauce
- Grilled or smoked fish
- Stewed greens such as ndolé or eru
Directions
- If starting with fresh cassava, peel the roots, cut them into chunks, and soak in clean water for 3 to 5 days to ferment; drain and rinse well, then grate or pound firmly to remove fibers.
- Transfer the fermented cassava paste to a large bowl, sprinkle with the salt, and knead vigorously for 5 to 7 minutes until smooth, pliable, and free of hard lumps.
- Briefly pass each banana leaf rectangle over an open flame or hot pan for 10 to 15 seconds until soft and pliable so it will not crack when folded.
- Divide the cassava paste into 8 equal portions, about 180 g each, and shape each portion into a smooth log roughly 6 inches long and 1.5 inches thick.
- Place one cassava log on a banana leaf rectangle, roll it up tightly, then fold the sides inward like a burrito to enclose the paste completely.
- Tie each wrapped log with kitchen twine at both ends and around the middle to secure the shape during steaming.
- Arrange the wrapped cassava sticks upright or side by side in a steamer basket set over a pot of rapidly boiling water.
- Cover and steam over medium heat for 50 minutes, checking the water level halfway through and adding more boiling water if needed.
- Carefully remove the sticks and let them rest for 10 minutes before unwrapping; the cassava should feel firm and springy to the touch.
- Serve warm with a spoonful of yellow pepper sauce, alongside grilled fish or a bowl of stewed greens for a classic Cameroonian meal.
Cook’s Notes
- Fermenting fresh cassava takes 3 to 5 days; save time by purchasing ready-made fermented cassava paste from African markets.
- If banana leaves are unavailable, wrap each portion tightly in heavy-duty aluminum foil.
- The cassava should develop a pleasant tang during fermentation; discard any batch that smells rotten or overly sour.
- Refrigerate leftover sticks wrapped in their leaves for up to 2 days and re-steam for 10 minutes to refresh.
- Serve miondo warm, never cold, to enjoy its characteristic tender-chewy texture.
More Cameroon Recipes You’ll Love
Craving more flavors from Cameroon? Try these traditional recipes:
- Ndolè: Cameroon’s National Dish That Captivates the World
- Cameroon Eru Soup with Smoked Fish and Beef
- Cameroonian Palm Nut Soup with Smoked Fish and Beef
