Chikwangue, also known in Cameroon as bobolo and in the Lingala language of the Congo River basin as kwanga, is a starchy fermented-cassava product that is a staple food across Central Africa, including the Democratic Republic of Congo, the Republic of Congo, Gabon, Cameroon, and Equatorial Guinea. It is made by fermenting cassava in water for up to fourteen days, turning it into a paste, and wrapping it in marantaceae leaves for steaming. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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