Asa iwa (fermented cassava paste)

Directions

Fermentation

1. Peel the cassava and wash it thoroughly. ≈ 8 min
2. Cut it into medium-sized pieces and place them in a large, clean container. ≈ 8 min
3. Completely cover them with water, place a lid without sealing it, and let them sit at room temperature for 1 to 2 days. ≈ 3 min
4. Check daily: cassava is fermenting when it’s soft and gives off a slight sour smell. ≈ 3 min
5. Remove it from the water and rinse it quickly. ≈ 2 min
6. Grind or pulse it into a smooth paste, then sift it if you want to remove any fibers. ≈ 2 min

The preparation

1. Press the dough to remove excess water. ≈ 3 min
2. Add a pinch of salt and mix well. ≈ 4 min
3. To soften the leaves, quickly pass them over a flame or in hot water. ≈ 3 min
4. Place a portion of dough on each sheet and seal tightly. ≈ 3 min
5. Place the packages in a steamer. ⏱ ≈ 10 min
6. Pour the water under the griddle and cook for 45 to 60 minutes, until the dough is firm. ⏱ 1 hr
7. Take the packages out and let them sit for a few minutes before serving. ⏱ ≈ 20 min