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Ubuswage is a cassava paste from the south of Burundi. Peeled roots are boiled and freed of fibre, soaked in water for two weeks to ferment, boiled again in fresh water, then pounded into a paste that is shaped into a ball and wrapped in plantain leaves.
A short entry: the sources we found record only what is said here about Ubuswage itself.
Short entryRoots and tubers14 days
Recipe
No fixed amounts recordedHousehold practice with no fixed amounts in the sources read.
What changes:Cassava is peeled, boiled and freed of fibre
Step 1 of 4
Peel, wash, boil and defibre
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: cooked defibred cassava.
Flavour
Not documented
Texture
soft, fibres removed
Colour
Not documented
Microbes at work in this step
none (heat)
Method
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
At a glance
Ubuswage is a cassava paste from the south of Burundi. Peeled roots are boiled and freed of fibre, soaked in water for two weeks to ferment, boiled again in fresh water, then pounded into a paste that is shaped into a ball and wrapped in plantain leaves. Made in 4 steps over 14 days. The longest step, soak in water to ferment, takes 14 days (FermDB (Bokulich lab 2009).
Raw cassava releases hydrogen cyanide, a poison. Food Standards Australia New Zealand warns that boiling removes only 10–75 % of the compounds that form it in the roots and is not reliable on its own. No study we found measures cyanide in ubuswage, so these steps record household practice and are not a tested way to make cassava safe.