Ingredients:
Several kilos of bitter cassava tubers
leaves of Megaphrynium macrostachyum, or banana leaves (for wrapping)
Method:
Soak the whole tubers in a tub, pond or stream for at least three days. At the end of this time peel the tubers and wash them in a large tub, changing the water several times.
Using a large pestle and mortar pound the tubers into a thick, smooth, paste. Put this paste into the leaves using two leaves per packet. Fold these lengthways into packets and tie closed (typically these packets are either 4cm in diameter and 30cm long or 10cm in diameter and 30cm long).
Place sticks or an upturned wire basket in the bottom of a large pot. Stack the packets on the bottom of the pot then add water (the water level should be beneath the packets). Cover tightly and steam for about 6 hours.
The finished bâton de manioc should be very thick and solid, approximating the consistency of modelling clay. It is typically either served warm or at room temperature. Cooked bâton de manioc will keep for several days as long as not removed from its leaf wrapper. (Discard the leaves and do not eat).
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