Kwanga, also known as Nkui, is a popular traditional dish from the Central African region, particularly enjoyed in Cameroon and the Republic of Congo. It is made from cassava, which is peeled, grated, and fermented before being cooked. The fermentation process gives Kwanga its distinct sour taste and a slightly tangy aroma.
After fermentation, the grated cassava is pressed into cylindrical shapes and wrapped in banana leaves, which are then cooked either by steaming or boiling. The result is a soft and slightly sticky texture with a rich flavor that complements a variety of dishes.
Kwanga is often enjoyed as a side dish and is commonly served with stews, sauces, or grilled meats. It is cherished for its unique taste and is a beloved part of the culinary traditions in Central Africa.
