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Roots and tubers from Cameroon
Bobolo is Cameroon's cassava stick. Peeled roots soak in water for several days until soft, then the core is pulled out, the flesh is pressed and pounded, and the paste is rolled into thin sticks, tied in leaves and steamed. It is sold ready to eat with fish, meat or sauce.
| Cassava roots | Peeled and washed before soaking[afrik2013][tanyitiku2024] |
| Cold water | For soaking, changed often[afrik2013] |
| Wrapping leaves and string | Megaphrynium macrostachyum leaves on Yaoundé market sticks; a home recipe names attiéké leaves, with banana leaves lining the pot[tanyitiku2024][afrik2013] |
Total time across the recorded steps: 3.1 days – 5.1 days
What changes: Peeled cassava soaks in water for days until it is very soft
Output: soft fermented roots.
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
Bobolo is Cameroon's cassava stick. Peeled roots soak in water for several days until soft, then the core is pulled out, the flesh is pressed and pounded, and the paste is rolled into thin sticks, tied in leaves and steamed. It is sold ready to eat with fish, meat or sauce. Made in 4 steps over 3.1 days – 5.1 days. The longest step, peel, wash and soak the roots, takes 3–5 days (Savoura A. 2013).
| Main step | 3–5 daysReported[afrik2013][tanyitiku2024] | Peel, wash and soak the roots |
|---|---|---|
| Acidity | pH 5.6Measured[tanyitiku2024] | Steam the wrapped sticks |
Bobolo is ground and steamed in leaves after soaking, so it is sold ready to eat, unlike kumkum flour or wet water fufu. Congolese chikwangue is boiled once or twice in its leaves, while the home recipe steams bobolo once.
Raw or under-soaked cassava can cause cyanide poisoning, and we found no cyanide figure for bobolo. An FAO overview reports that a 3-day soak cut cyanide by 70–95 %, and FAO calls a 4-hour soak ineffective, so do not shorten the soak. Yaoundé market bobolo carried Salmonella, Vibrio cholerae, coagulase-positive staphylococci and E. coli. For fully cooked ready-to-eat foods the study cites an acceptable bacterial count of under 5 log10 CFU/g, and market bobolo was above it (aerobic count 6.15 log10 CFU/g).
Hazards the sources name: Salmonella spp. (6.11 log10 CFU/g), Vibrio cholerae (6.29 log10 CFU/g), coagulase-positive staphylococci, Bacillus cereus, E. coli and coliforms in market samples.
Every number is labelled with how it is known. How this atlas is made
