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Roots and tubers from southern Burundi
Ubuswage is a cassava paste from the south of Burundi. Peeled roots are boiled and freed of fibre, soaked in water for two weeks to ferment, boiled again in fresh water, then pounded into a paste that is shaped into a ball and wrapped in plantain leaves.
A short entry: the sources we found record only what is said here about Ubuswage itself.
| Cassava roots | Peeled, washed, boiled and defibred[fermdb] |
| Water | For soaking, changed after two days, then fresh water for the second boil[fermdb] |
| Plantain leaves | To wrap the finished ball[fermdb] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days
What changes: Cassava is peeled, boiled and freed of fibre
Output: cooked defibred cassava.
Microbes at work in this step
none (heat)
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
Ubuswage is a cassava paste from the south of Burundi. Peeled roots are boiled and freed of fibre, soaked in water for two weeks to ferment, boiled again in fresh water, then pounded into a paste that is shaped into a ball and wrapped in plantain leaves. Made in 4 steps over 14 days. The longest step, soak in water to ferment, takes 14 days (FermDB (Bokulich lab 2009).
| Main step | 14 daysReported[fermdb] | Soak in water to ferment |
|---|
Ubuswage is boiled twice, before and after a two-week soak, and pounded into a wrapped ball; imikembe is soaked only a week and eaten in pieces.
Raw cassava releases hydrogen cyanide, a poison. Food Standards Australia New Zealand warns that boiling removes only 10–75 % of the compounds that form it in the roots and is not reliable on its own. No study we found measures cyanide in ubuswage, so these steps record household practice and are not a tested way to make cassava safe.
Every number is labelled with how it is known. How this atlas is made
