Cameroonian Chikwanga Delight

Ingredients

In the original Angolan Chikwanga recipe, cassava flour is used as the main ingredient. However, in this adapted Cameroonian version, ripe plantains take center stage, providing a unique and delicious twist to the dish. Additionally, coconut milk is used instead of water to enhance the flavor and add a creamy texture. These modifications give the Cameroonian Chikwanga its distinct taste and make it a beloved dish in Cameroonian cuisine. We alse have the original recipe for Chikwanga, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Peel the ripe plantains and cut them into chunks.
2. 2.
   Place the plantain chunks in a large bowl and mash them until smooth.
3. 3.
   Gradually add the coconut milk to the mashed plantains and mix well until fully incorporated.
4. 4.
   Prepare the banana leaves by cutting them into rectangular pieces and briefly blanching them in boiling water to soften.
5. 5.
   Take a piece of banana leaf and spoon a portion of the plantain mixture onto the center.
6. 6.
   Fold the banana leaf over the mixture to form a rectangular package and secure with toothpicks or kitchen twine.
7. 7.
   Repeat the process with the remaining plantain mixture and banana leaves.
8. 8.
   Place the wrapped Chikwanga in a steamer basket and steam for about 1 hour, or until the cake is firm and cooked through.
9. 9.
   Remove the Chikwanga from the steamer and let it cool slightly before unwrapping.
10. 10.
    Serve warm or at room temperature, and enjoy!

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are fully ripe with yellow skin and some black spots. They should be soft to the touch for easy mashing.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before measuring.

Tips & Tricks

• For added flavor, you can sprinkle some grated coconut on top of the Chikwanga before steaming.
• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the Chikwanga.
• Serve the Chikwanga with a side of spicy tomato sauce or grilled meat for a complete meal.

Serving advice

Serve the Cameroonian Chikwanga warm or at room temperature as a side dish or a snack. It can also be enjoyed on its own as a delicious and satisfying treat.

Presentation advice

Unwrap the Chikwanga from the banana leaves and place it on a serving platter. Garnish with fresh herbs or a sprinkle of grated coconut for an attractive presentation.