Ingredients:
3 medium-sized cassava tubers
4 tbsp peanut butter
small dried prawns
smoked and dried fish, broken into pieces
2 hot chillies
1 Maggi chicken cube
4 banana leaves (or greaseproof [waxed] paper)
Method:
Peel the cassava tubers, wash thoroughly then grate finely to make a paste. Turn the grated cassava into a bowl. Soften the peanut paste then mix in with the cassava. Continue mixing until the combination is completely mixed.
Grind the prawns to a powder and break the dried fish into small pieces. Stir the ground prawns into the cassava mix then stir in the dried fish. Pound the chillies to a paste and crumble in the Maggi cube. Mix to combine then stir this mixture into the cassava blend.
Wash the banana leaves, strip off the backs of the midribs then heat the leaves gently over a naked flame. You just want the leaves so be softened but not coloured.
Divide the cassava dough between the banana leaves, forming it into a sausage shape down the middle. Fold the ends of the leaves over the ends of the cassava paste. Now fold the leaves over the cassava mix so that the cassava sausage is completely enclosed. Tie the ends then fold the banana leaf into an U-shape and secure the ends together.
Place the banana-wrapped cassava in a large pan, cover with water, bring to a boil and cook for about 25 minutes, or until the cassava mixture is firm.
Remove the mbolo from the pan and allow to cool completely. Take off the banana leaf colouring and slice the mbolo into neat lengths.
Serve to accompany meat and fish dishes. If you do not have banana leaves then you can use sheets of greaseproof (waxed) paper instead.
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