Rwandan Banana Leaf Steamed Cassava Cakes

Be the first to rate

(No Ratings Yet)

Loading...

Igitoki is a beloved Rwandan staple made from cassava flour steamed inside banana leaves, which impart a subtle earthy aroma as the dough sets into a tender, sliceable loaf. This version hides a layer of mashed red beans inside the cake and pairs it with a quick tomato-peanut sauce for a complete, satisfying meal.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 88 gCarbs
• 8 gFiber
• 6 gSugar
• 11 gProtein
• 490 mgSodium
• 680 mgPotassium
• 120 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the cassava cakes

• 3 cups cassava flour
• 1 1/2 cups warm water
• 1/2 tsp fine salt
• 2 tbsp finely grated onion
• 1 cup cooked red kidney beans, lightly mashed
• 2 tbsp vegetable oil
• 4 large banana leaves, wilted and trimmed
• Kitchen twine, for tying

For the tomato-peanut sauce

• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 ripe tomatoes, grated (about 1 cup)
• 1 tbsp tomato paste
• 1/3 cup natural peanut butter
• 1 cup warm water or light broth
• 1/2 tsp salt, plus more to taste

Directions

1. Prepare a steamer by filling a large pot with 2 inches of water, fitting a steamer basket inside, and bringing the water to a steady simmer over medium heat.
2. Whisk the salt and grated onion into the warm water, then pour the liquid over the cassava flour in a large bowl. Stir with a wooden spoon until a soft dough forms, then knead in the mashed beans and oil until evenly distributed; the dough should hold its shape without sticking to your hands.
3. Wilt the banana leaves by passing each one briefly over an open flame or dipping it in boiling water for 10 seconds until pliable, then trim away the tough central rib.
4. Divide the dough into 4 equal portions and shape each into a smooth oval roughly 1 inch thick. Place each oval on a banana leaf square, fold the leaf over to enclose it completely, and tie the packet snugly with kitchen twine.
5. Arrange the leaf-wrapped cakes in the steamer basket, cover the pot tightly, and steam over medium-low heat for 30 to 35 minutes, until the leaves pull back easily and the dough feels firm when pressed through the leaf.
6. Meanwhile, make the sauce: heat the oil in a small saucepan over medium heat, cook the onion until translucent (about 4 minutes), then add the garlic and ginger and stir for 30 seconds until fragrant.
7. Stir in the grated tomato and tomato paste and simmer for 5 minutes until thickened. Whisk the peanut butter with the warm water until smooth, pour it into the pan, and simmer gently for 5 to 7 minutes until the sauce coats the back of a spoon; season with salt.
8. Carefully untie the cakes, peel back the banana leaves, and slice each cake into thick rounds. Spoon the warm tomato-peanut sauce over the top and serve immediately, passing extra sauce at the table.

Cook’s Notes

• If cassava flour is hard to find, substitute an equal weight of fine cornmeal or a 50/50 blend of rice flour and tapioca starch for a similarly tender result.
• Always wilt the banana leaves first; cold leaves will crack and split, letting water seep into the dough during steaming.
• Let the cakes rest in their leaves for 5 minutes after steaming so they firm up and slice cleanly without crumbling.
• For a more traditional version, omit the beans and stir 2 tablespoons of dried silverfish (indagara) or crumbled dried mushrooms into the dough instead.
• Leftover cakes reheat well when rewrapped in their leaves and steamed for 8 to 10 minutes.

You might also like

African

Rwandan Spiced Beef and Rice Pilaf

African

Rwandan Pumpkin Stew with Peanuts and Greens

African

Rwandan Fried Green Plantains

African

Crispy Fried Sambaza Lake Fish