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Roots and tubers from Republic of the Congo, DR Congo, Cameroon, Gabon, Central African Republic, Angola
Chikwangue is a firm, sour stick of fermented cassava paste. Cassava roots are soaked in water for two to eight days, where lactic bacteria sour and soften them while the root's own enzyme breaks down its cyanide compounds; the soft pulp is freed of fibre, kneaded smooth, wrapped in leaves and boiled, usually twice. Made in 6 steps over 2 days – 8 days. The longest step, ret (soak) the roots in water, takes 2–8 days (Trèche S 1992) and runs at 28–32 °C (Trèche S 1992). Leuconostoc mesenteroides, which leads the active phase of retting and Amylolytic Lactiplantibacillus plantarum, which takes over at the end do most of the fermenting.
| Main step | 2–8 daysMeasured[treche1992] | Ret (soak) the roots in water |
|---|---|---|
| Temperature | 28–32 °CMeasured[treche1992] | Ret (soak) the roots in water |
| Acidity | pH 7 → 4.5Measured[treche1992] | Ret (soak) the roots in water |
| 100 kg | Fresh cassava roots (about 38 % dry matter)[treche1992] |
| Water · Running water, a pond or a drum, for retting[treche1992] | |
| Marantaceae leaves and string · For wrapping the sticks[treche1992] | |
| Starter | spontaneous; sometimes water from an earlier retting |
Total time across the recorded steps: 2 days – 8 days
What changes: Starting material: cassava roots, peeled and cut into pieces
Roots are peeled before retting in 64 % of cases and cut into pieces in 54 %. Output: root pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chikwangue is retted whole in water, like foufou, but instead of being dried and milled the pulp is kneaded into a paste and boiled in leaves. Attiéké and gari are grated and fermented as a mash instead.
Retting is the step that makes cassava safe. The roots must soak long enough, about four days, for the free cyanide to fall to non-toxic levels (about 10–50 ppm in the ORSTOM study). FAO notes that short soaking (four hours) is ineffective, while 18 to 24 hours of soaking can halve cyanide, and that cyanide is lost to the water as fermentation breaks the root cells. Chikwangue keeps only a few days before it moulds between leaf and paste.
Hazards the sources name: Clostridia, which make butyrate; low but probably underestimated.
Every number is labelled with how it is known. How this atlas is made
ORSTOM surveys in Congo around 1990 found chikwangue made mostly by women, with urban workshops in Brazzaville buying retted paste as a new intermediate product. Wrapping the paste in leaves before the first cooking was becoming general.
