Bobolo

About This Recipe

Bobolo (also called miondo or bâton de manioc) is made by peeling, grating, fermenting, and pressing cassava into a stiff paste, which is then wrapped in banana or marantaceae leaves and steamed. The light fermentation gives it a subtle sourness. It is the default accompaniment to stews, soups, and grilled fish throughout Equatorial Guinea.

Ingredients

Serves 8

• 1 kgfresh cassava, peeled
• 1 tspsalt
• 8 largebanana leaves or parchment paper, for wrapping

Instructions

1. 1

   Grate and ferment

   Grate peeled cassava finely. Place in a cloth bag or muslin, press out excess liquid, and leave at room temperature 2–3 days until slightly sour.

2. 2

   Season and press

   Mix fermented cassava with salt. Press again to remove any remaining moisture — the paste should be dry and crumbly.

3. 3

   Shape and wrap

   Portion cassava paste into cylinders about 15 cm long and 4 cm wide. Wrap tightly in banana leaves, folding the ends over and tying with string.

4. 4

   Steam

   Place bobolo parcels in a steamer and steam over medium heat for 50–60 minutes until firm and cooked through.

5. 5

   Serve

   Unwrap and serve warm alongside ndolé, pepper soup, or grilled fish.

Variations

• •

  Add a pinch of chilli powder to the paste for a spicy version.

• •

  Parchment paper works as a leaf substitute.

Storage

Keep wrapped in the fridge up to 5 days. Re-steam to reheat.

Frequently Asked Questions