Baton de Manioc and Chikwangue

Ingredients

 * several pounds of cassava tubers
 * leaves of Megaphrynium macrostachyum, or banana leaves

Directions

 * 1) Soak the cassava tubers in a tub, pond, or stream for three days or longer.
 * 2) Peel the tubers, and wash them in large tub, changing water several times.
 * 3) Use a mortar and pestle to pound the tubers into a thick, smooth paste.
 * 4) Put the paste into the leaves, fold them into packets, and tie them closed (make the packets uniform in size. Two sizes are common in central Africa: either 1 to 2 inches in diameter by 12 inches in length; or 4 inches in diameter by 12 inches in length).
 * 5) Place sticks or a wire basket in the bottom of a large pot.
 * 6) Stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets).
 * 7) Cover tightly and boil for four to eight hours.
 * 8) The finished baton de manioc should be very thick and solid—thicker than mashed potatoes, nearly the consistency of modeling clay.
 * 9) Baton de manioc is served warm or at room-temperature, with soup, stew, or any sauce dish.
 * 10) The cooked baton de manioc will keep for several days, if kept in the leaf-wrapper in a cool, dry place.