Recipe - Baton de Manioc (Yucca Sticks)

Manioc, Yucca, Cavassa, and Mogo are all names for the same tuber plant native to South America but grown and consumed widely through central Africa.  I'm sure most of you have had it before in one form or another.  It's what tapioca is made from.

While poor in protein, it packs a high caloric punch.  Interestingly enough, the leaves do have protein so the plant as a whole is a very good food source to have nearby.

You are going to peel, grate and mash these funny looking tubers.  My arm definitely got a work out in.

I knew that banana leaves must be big.  But wow!  They are REALLY big.  I can honestly say that I've never cooked with either of these ingredients before.

Baton de Manioc 

Ingredients:

• Banana Leaves
• 2 lbs yucca

Directions:

1. Peel the outer skin.
2. If you live outside of the US, soak the yucca for three days before preparing in order to remove naturally occurring poisons.  In the US they are pre-soaked.
3. Using a cheese grater, grate the yucca but don't grate up the woody core as it's not good to eat.





4. Mush into a thick paste with a mortar and pestle, pastry cutter or potato masher.  I used a combo of pastry cutter and potato smasher.  I've also read that you can take a fork to it.






5. Cut the banana leaves into about the size of sheet of paper.  Most of mine were a little smaller than that.
6. Put 2-3 tablespoons of the yucca paste in a little row and wrap the banana leaf around it to make a 1 by 4 or 5 inch packets.  In Africa they are often 2 by 12 inches, but I don't have any way to steam something that size.





7. Steam the packets for around 6 hours.  Many of the recipes said that or longer, but they were also cooking larger batons.  You'd probably be okay with 4 hours.
8. Be careful when removing the batons from the steam.  Steam is by definition very, very hot.  So use care.
9. Remove the banana leaf wrapper and enjoy the stachy goodness within.

References:

• http://globaltableadventure.com/2010/03/07/recipe-baton-de-manioc-yucacassava-sticks/
• http://www.foodreference.com/html/art-yucca-root-manioc-cassava.html
• http://www.sciencedaily.com/articles/c/cassava.htm

Recipe - Funge

From http://www.allnigerianrecipes.com.  The one I took didn't turn out.

Manioc/Cavassa/Tapioca Funge/Fufu is a starchy pudding with a consistency that reminds me of gak from back in the day.

Manioc Funge

Ingredients: 

• 1 part Manioc/Cavassa/Tapioca Flour
• 2 parts water

Directions:

• Boil the water and pour into a bowl. 
• Stir constantly as you slowly add the flour.
• Traditionally you should sit on the floor with the bowl between your feet and mix until the flour is smooth. 

References:

• http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-funje
• http://www.angolaembassyindia.com/about/food.html
• http://en.wikipedia.org/wiki/Cassava

Recipe - Papaya and Lime Salad

The Papaya plant is originally from South America, but like the yucca, has become ubiquitous in Angola and other Central African countries.  This is a very popular Angolan dish.  You must use either Port or Malderia. Anything else wouldn't be right.

Papaya and Lime Salad

Ingredients:

• 1 Papaya, peeled and thinly sliced
• 1 Lime, cut into wedges
• 4 T Port, divided

Directions:

1. Peel and then cut up the Papaya.  I made mine ribbons with my veggie peeler to be fun.
2. Quarter the Lime
3. Arrange the papaya and limes on four plates
4. Pour 1T Port over each papaya mound.
5. Sprinkle with black pepper, if desired.

References:

• http://www.internationalcuisine.com/category/angola/
• http://www.food.com/recipe/papaya-with-port-wine-456819

Recipe - Muamba De Galinha (Chicken Stew in Palm Oil)

Muamba De Galinha is a chicken stew in red palm oil and is considered by many to be Angola's national dish.  I can see why they'd want to say as much.  The piri piri was in wonderful balance to the flavor of the red palm oil.  And this had both okra and butternut squash, so I was bound to like it.  Red palm oil very popular in central Africa, Brazil and southeast Asia.  The reddish color is due to the high beta-carotene content.

Apparently there is a palm oil controversy.  When I hear that there is an oil controversy my mind goes directly to fossil fuels.  It's been hailed for superior health benefits, but those are under review.  Regardless, it is a staple and an important source of calories in many poor countries.  And it lends a lot of flavor to Muamba De Galinha, a dish that many feel to be Angola's national dish.

Muamba De Galinha 

Ingredients:

• 3 to 4 pounds of chicken
• 1 squash or pumpkin, diced
• 1/2 cup palm oil
• 2 or 3 onions, diced
• 3T minced garlic
• 3T piri piri sauce
• 1/2 lb frozen cut okra (or fresh)
• 4 tomato, quartered
• 1 cup chicken broth

Directions:

1. Marinate the chicken in the piri piri sauce, garlic and a little bit of salt and pepper for 30 minutes.
2. Pour the palm oil into a skillet and heat over medium-high.
3. Add the chicken and brown on both sides.  Don't overcrowd.  You may need to do this in batches.  I had to do mine in two. 
4. Remove the chicken and set aside.
5. Saute the onions in the oil for about 10 minutes.  
6. Add in the tomatoes and the reserved marinade.  Let this simmer for 5 minutes.
7. Add the chicken and bring to boil.
8. Turn to medium-low, cover and cook for about 30 minutes.
9. Add the broth, squash and okra.  Let simmer for about 25 minutes, or until the vegetables are tender.
10. Serve with baton de manoic, Funge or rice.

References

• https://wherethefoodis.wordpress.com/2011/10/02/angola-%E2%9D%80-muamba-de-galinha-chicken-stew-with-palm-oil/
• http://www.food.com/recipe/muamba-de-galinha-angolan-chicken-stew-498166
• http://cookedearthblog.com/2011/03/30/republic-of-angola/
• http://globalpatriot.com/2008/11/12/palm-oil-controversy/
• http://en.wikipedia.org/wiki/Palm_oil

Recipe - Fumbwa (Greens with Peanut Butter)

This is an African greens and peanuts dish and is made throughout most of central Africa. Traditionally this is made with the greens that grow wild in the region, but I used kale.  Usually I'm more of a collards girl, but, weirdly, I could not find collards at Whole Foods.  I did find some frozen ones.  I mean, I found collards at Jewel just last week.  So I used kale, which turned out just fine!

Fumbwa

Ingredients:

• 1+ pounds greens (I would have prefered collards, but I used kale)
• 1 cup peanut butter
• 1 can diced tomatoes
• 1 onion finely chopped
• 1/2 cup plus a couple T red palm oil

Directions:

1. In a large pot, boil the green until they are tender.  The kale took about 30 minutes, but it could be more or less depending upon the greens you picked.
2. Reserve about two cups of the boiling water, but drain the rest. Keep the greens in the stainer for a moment. 
3. Saute the leeks in some red palm oil for about 7 or 8 minutes.
4. Add the fish and tomatoes with the leeks and saute for about 3 minutes.
5. Add the greens back to the pan.  Let simmer while in another dish you mix the peanut butter with enough of the reserved water to make a smooth sauce.
6. Add this to the greens.
7. Top with the rest of the red palm oil.

References:

• http://www.congocookbook.com/vegetable_and_side_dish_recipes/mfumbwa.html
• http://curiositykilledthecook.blogspot.com/2006/07/fumbwa-elambani-na-mafuta-ya-nguba.html