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Roots and tubers from Republic of the Congo
Mbala-mpinda is a two-cook chikwangue with groundnut paste kneaded in. Cassava roots are retted in water for a few days, freed of fibre, kneaded and precooked; during the second kneading the maker works in groundnut paste, then wraps the sticks in leaves and cooks them again. A 1989 survey found about 5 % of Niari valley women making it.
| Cassava roots | Retted in water, then freed of the central fibre[treche1992] |
| Groundnut paste | Kneaded into the precooked paste[treche1992] |
| Salt, and sometimes hot pepper | Mixed with the retted cassava paste and peanut paste, according to a Congolese study of the product[nguimbi2022] |
| Wrapping leaves | [treche1992][nguimbi2022] |
| Starter | spontaneous (retting) |
Total time across the recorded steps: 4 days – 10 days
What changes: Under water, lactic bacteria take over and the water sours from pH 7 to 4.5
Output: acidifying roots.
Microbes at work in this step
Leuconostoc mesenteroides and Lactococcus lactis make lactic acid and ethanol
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
Mbala-mpinda is a two-cook chikwangue with groundnut paste kneaded in. Cassava roots are retted in water for a few days, freed of fibre, kneaded and precooked; during the second kneading the maker works in groundnut paste, then wraps the sticks in leaves and cooks them again. A 1989 survey found about 5 % of Niari valley women making it. Made in 6 steps over 4 days – 10 days. The longest step, ret on until the roots are soft, takes 2–8 days (Trèche S 1992). Leuconostoc mesenteroides and Lactococcus lactis, which take over within 24 h of retting and Amylolytic Lactiplantibacillus plantarum, which slowly dominates after 2 days do most of the fermenting.
| Main step | 2–8 daysReported[treche1992] | Ret on until the roots are soft |
|---|---|---|
| Acidity | pH 7 → 4.5Measured[treche1992] | Ret the roots in water, first phase |
Mbala-mpinda follows the two-cook chikwangue method but adds groundnut paste during the second kneading. Ordinary chikwangue has no groundnut paste.
Cassava roots hold cyanide-forming compounds, and the acid does not make them safe by itself. In the same ORSTOM report total cyanide fell from 91–417 ppm in raw roots to under 6 ppm after 5 days of retting, but peeled roots retted only 3 days still held 11–113 ppm, so do not cut the retting short. Retting drops the pH of the water to 4.5 within two days. As chikwangue ages, 95 % of the consumers surveyed said mould appears between the leaves and the bread, and 65 % said it hardens.
Every number is labelled with how it is known. How this atlas is made
The ORSTOM survey of 1989 found that in the Niari valley about 5 % of women used the second kneading of two-cook chikwangue to work in groundnut paste (Trèche et al. 1992). A 2022 Congolese study describes mbala-pinda as widely eaten in the Bouenza, Niari and Kouilou departments, and as eaten at once or stored in the sun.
