Recipe: Bâton de Manioc (Yucca/Cassava Sticks)

Serves 8

What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke).


2 lbs yuca (cassava) tubers
banana leaves or aluminum foil


1. Peel tubers.

2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. Rinse off.

3. Using a grater, shred the tubers into a large bowl. Be careful NOT to shred the tough fibers in the center, as these are unfit to eat.

Then, using a pastry cutter (or potato masher), pound into a paste.

NOTE: If you have a large enough mortar and pestle, you can use this as well.

4. Place about 1/4 cup of the paste onto a banana leaf.

5. Fold into 1″x4″ packets. Tie closed. (The traditional size is 2″x12″, but my largest pot would not accommodate this)

6. Steam for 6 hours.

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  1. Grammie Sue aka Mom aka susan says:

    If you soaked for three days, did u refrigerate? Perhaps it was the YUCCA!!!!

  2. Michelle says:

    So that’s what those are! I’ve seen Yucca at the fruit/vegetable market on Admiral. They have all kinds of interesting food there. Very interesting looking in the pictures. Wrapping anything in bannana leaves just looks exotic!

  3. Papa Mbia says:

    National side order in the all central african region ! It’s crazy to see foreigner interested by that dish.It’s nice.
    One doubt : the “Yuca,cassava,manioc” commercialized in the US (at least in New York) is already ready to cook (ie: soaked in water for the proper time). The reason is manioc naturally contain “cyanide”.Wait don’t run away from this page! It’s USDA controlled and cassava is consumed almost everywhere in the sub-tropical world (south America,Africa,Asia,West Indies,South of the USA,etc…) SO IT’S SAFE.
    My contribution :
    The taste and texture vary all around the area(Central Africa).You can easily change both by soaking the root grated flesh in water to take of the starch.That will change the taste and texture radically! Same if you cook the sticks under the embers.Watch the leaves in that case.

    • Sasha Martin says:

      Papa Mbia, Thank you for this insightful comment. I wondered about the need for soaking it here in the USA, as I had never heard that before. It makes sense that it is already done. I appreciate your input! Keep in touch. Where are you from? I can always use ideas for recipes. – Sasha

      • Papa Mbia says:

        South Camerun (french spoken, that’s why my spelling’s not super tight!).I was looking for cassava receipes for my kids in order to stay in touch with their roots…. Nice web site and beautiful pictures.Yeah we keep in touch. Keep on the good job.Food’s the best way to open people’s mind to other cultures.


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