Gabon • Africa • easy • 45 mins
Gabon Manioc
Description
Manioc, also known as cassava, is a staple food in Gabon, often prepared as a side dish or main ingredient in various recipes. This versatile tuber is significant in Gabonese culture, symbolizing sustenance and resilience, and is commonly enjoyed in both daily meals and festive occasions.
Ingredients
- 1 kg manioc (cassava)
- Water (for boiling)
- Salt (to taste)
- Palm oil (optional, for serving)
Instructions
- Begin by peeling the manioc to remove the tough outer skin. Cut the tubers into manageable pieces.
- Rinse the cut manioc pieces under cold water to remove any dirt.
- Place the manioc in a large pot and cover with water. Add a pinch of salt.
- Bring the water to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 20-30 minutes, or until the manioc is tender and can be easily pierced with a fork.
- Drain the manioc and let it cool slightly.
- Serve the manioc warm, optionally drizzled with palm oil for added flavor.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Manioc, or cassava, is rich in carbohydrates, providing a significant source of energy for daily activities. It is also gluten-free and vegan, making it suitable for diverse dietary preferences and restrictions. Additionally, manioc contains essential vitamins and minerals, such as vitamin C and potassium, which support immune function and heart health. The dish’s cultural significance in Gabon promotes community and sharing, contributing to overall well-being.
Cultural Significance
Manioc is deeply rooted in Gabonese culture, often associated with traditional ceremonies and communal gatherings. It serves as a vital source of carbohydrates and is integral to the diet of many Gabonese people, reflecting the agricultural practices of the region.
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