Bobolo
The fermented cassava bread
Aussi écrit : bôbôlô, bâton de manioc, baton de manioc, miondo
What is it?
Bobolo is a paste of fermented cassava, pounded then rolled in banana or marantaceae leaves and steamed for a long time. Fermentation, about three days, softens the tubers and gives it its slight, characteristic sourness.
Where does it come from?
No region of origin is established by the sources.
It is eaten across the whole country.
Eaten throughout the south under varying names (bobolo, cassava stick, miondo on the coast); the sources consulted do not establish a people of origin.
Main ingredients
- Retted cassava (fermented about three days)
- Banana or marantaceae leaves
What to eat it with
Grilled fish, ndomba, peanut or leaf sauces.
Origin and tradition
In sticks about ten centimetres long, it goes as well with the family meal as with the grilled fish of the maquis. It is sold wrapped at markets.