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Vegetables from Democratic Republic of the Congo
Cassava leaves are left for three or four days to wilt and turn black, then chopped and boiled for about an hour with an alkaline extract of ash from banana skins and palm flowers. Salt, dried fish or meat and acid palm oil finish the dish. The FAO bulletin lists it as a fermented cassava-leaf product.
A short entry: the sources we found record only what is said here about Ombolo wa koba itself.
| Cassava leaves | [fao134] |
| Water extract of ash from burnt dried banana skins and palm tree flowers | Water is poured through the ash in a strainer[fao134] |
| Salt, and dried fish or meat | [fao134] |
| Acid palm oil | [fao134] |
Total time across the recorded steps: 3 days – 4 days
What changes: Cassava leaves are left for three or four days and wilt and turn black
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
Cassava leaves are left for three or four days to wilt and turn black, then chopped and boiled for about an hour with an alkaline extract of ash from banana skins and palm flowers. Salt, dried fish or meat and acid palm oil finish the dish. The FAO bulletin lists it as a fermented cassava-leaf product. Made in 4 steps over 3 days – 4 days. The longest step, leave the leaves to wilt and turn black, takes 3–4 days (Battcock M. and Azam-Ali S. 1998).
| Main step | 3–4 daysReported[fao134] | Leave the leaves to wilt and turn black |
|---|
Unlike ntoba mbodi, whose chopped leaves are wrapped in large leaves and left for two to four days, the leaves are left to wilt and blacken for three or four days, then boiled with alkaline ash water and finished with palm oil.
Chopping cassava leaves frees hydrocyanic acid, which is toxic. The source says the alkaline ash extract neutralises it, but gives no measurement, and no study we found tested this dish, so do not rely on the ash to make the leaves safe. Keep to the full hour of boiling, and never eat the leaves raw. In FAO's figures for mpondu, another cassava-leaf dish, boiling took the leaves from 68.6 mg/kg to 1.2 after 30 minutes [fao1990]. In ntoba mbodi, a related leaf ferment, cyanide stopped falling once the leaves turned alkaline [kobawila2003].
Every number is labelled with how it is known. How this atlas is made
