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).
| Servings | Prep Time |
| 8 people | 2 hours |
| Cook Time | Passive Time |
| 6 hours | 0-3 days |
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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).
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Ingredients
- 2 lbs cassava
- banana leaves , (or substitute aluminum foil)
Servings: people
Units:
Instructions
- Peel cassava
- (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. Rinse off.
- 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 and may contain traces of cyanide (just like apple seeds). 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.
- Place about 1/4 cup of the paste onto a banana leaf.
- Fold into 1″x4″ packets. Tie closed. The traditional size is 2″x12″, but my largest pot would not accommodate this)
- Steam for 6 hours.