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).

Note: Do NOT shred the tough fibers in the center of the cassava, as these are unfit to eat and may contain traces of cyanide (just like apple seeds).

Ingredients:

2 lbs cassava tubers
banana leaves or aluminum foil

Method:

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. Again, 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.

Yucca/Cassava Sticks | Bâton de Manioc

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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).

• CourseSides & Salads
• Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian, Weekend Projects
• Food TypeRandom Carbs & Grains, Sandwiches & Wraps, Vegetables

Servings	Prep Time
8 people	2 hours

Cook Time	Passive Time
6 hours	0-3 days

Servings Prep Time 8 people 2 hours

Cook Time Passive Time 6 hours 0-3 days

Yucca/Cassava Sticks | Bâton de Manioc Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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). CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian, Weekend Projects Food TypeRandom Carbs & Grains, Sandwiches & Wraps, Vegetables Servings Prep Time 8 people 2 hours Cook Time Passive Time 6 hours 0-3 days Servings Prep Time 8 people 2 hours Cook Time Passive Time 6 hours 0-3 days

Ingredients

• 2 lbs cassava
• banana leaves , (or substitute aluminum foil)

Servings: people

Units:MetricUS Imperial

Instructions

1. Peel cassava
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 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.
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.