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It is present on all tables in Congo and accompanies soups as well as grilled meat. It is the little brother of the Cameroonian Bobolo, but the big brother of the Cameroonian Miondo.
Chikwangue is made from cassava or placali, which is fermented and wrapped in banana leaves. Its unique taste is not only good, but also low in fat, it can easily replace rice as a side dish.
It is not frozen fresh and vacuumed.
Chikwangue is:
low in fat
high in fiber
a good accommodation to a variety of dishes and grills
goes well with pondu, ndole and braised fish
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