Cameroonian Fermented Cassava Sticks

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A beloved Cameroonian street food, these fermented cassava sticks are made by soaking cassava roots for several days until tangy and tender, then shaping them into logs, wrapping in banana leaves, and steaming until soft and pliable. They pair beautifully with pepper sauce, grilled fish, or any hearty vegetable stew.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 0.8 gFat
• 0.2 gSaturated Fat
• 88 gCarbs
• 4 gFiber
• 3 gSugar
• 3 gProtein
• 580 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 32 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the Fermentation

• 2 kg fresh cassava roots, peeled and cored
• 4 liters filtered water, for soaking
• 1 tablespoon coarse sea salt

For the Flavoring

• 2 cloves garlic, finely minced
• 1 small onion, grated to a paste
• 1 teaspoon ground ginger
• 1 small red chili, minced (optional)
• 1 teaspoon fine salt

For Wrapping and Steaming

• 8 large banana leaves, softened over a flame
• Kitchen twine, for tying
• 2 liters water, for the steamer pot

Directions

1. Peel the cassava roots with a sharp knife, removing both the brown outer skin and the tough pinkish inner layer, then cut into chunks about 5 cm long and pull out the central fibrous core.
2. Place the cassava chunks in a large food-grade bucket or ceramic crock, cover completely with filtered water, and loosely cover with a clean cloth. Let ferment at room temperature for 3 to 5 days, changing the water once on day 3, until the cassava is soft and smells pleasantly sour.
3. Drain the fermented cassava and rinse thoroughly under cool water. Grate finely using a traditional grater or pulse in a food processor to form a coarse, moist paste.
4. Squeeze the paste in small batches through a clean cotton cloth or cheesecloth to remove excess moisture. The finished paste should be thick, smooth, and hold its shape when pressed.
5. Combine the cassava paste with garlic, onion, ginger, chili if using, and salt in a large bowl. Knead vigorously with clean hands for 5 to 7 minutes until the mixture becomes elastic and uniform in color.
6. Divide the paste into 8 equal portions and roll each between your palms into a smooth cylinder roughly 15 cm long and 4 cm thick, pressing firmly to remove any air pockets.
7. Wrap each cylinder tightly in a piece of softened banana leaf, folding the ends neatly underneath, then secure with two loops of kitchen twine so the package holds its shape during steaming.
8. Arrange the wrapped sticks in a steamer basket over briskly boiling water, cover, and steam for 75 to 90 minutes until the cassava feels firm and a skewer slides through easily.
9. Remove from the steamer and let rest for 10 to 15 minutes before unwrapping. Serve warm alongside grilled fish, pepper sauce, ndolé, or any savory stew of your choice.

Cook’s Notes

• Fermentation time depends heavily on room temperature; in warm climates 2 to 3 days may be enough, while cooler kitchens may need the full 5 days. The cassava is ready when the flesh is soft when pierced and the water smells mildly sour, never foul.
• Always remove the tough central fiber running through the cassava chunks before fermenting, or it will remain chewy in the finished sticks.
• Traditional banana leaves impart a subtle earthy aroma that cannot be replicated; parchment paper or food-safe leaves like mafou can be substituted in a pinch.
• Cooked sticks keep refrigerated for up to 5 days and reheat well in a steamer for 10 to 15 minutes; they also freeze beautifully for up to 2 months when tightly wrapped.
• If you prefer a smoother texture, pass the grated paste through a fine sieve before kneading in the seasonings.

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