Ingredients:
1kg fresh cassava
banana leaves
Method:
Peel and wash the cassava then place in a bucket, cover with water and set aside to soak for between 4 and 5 days (by this time the tubers should be very soft).
Drain the cassava and split in half lengthways. Remove the fibrous central portion from each one and discard.
Press down firmly on each tuber (or wring in a cloth) to extract as much of the excess water as possible. Add to a mortar and pound to a smooth paste.
Take enough of the mixture to form a stick about 4cm in diameter that's about 4cm shorter than your banana leaves. Set the stick in the centre of a banana leaf, fold over the ends then fold the banana leaf to enclose it completely. Tie the parcel closed with twine.
As you finish each parcel, stack in a steamer basket. When the basket is full, place to steam on a large pot of boiling water for 2 hours.
Serve hot to accompany any sauce-based dish.
These cassava sticks will keep for several days if they are stored in their banana leaf wrappings in a cool, dry, place.
