Miondo Cassava Stick

Miondo

Miondo, a starchy delicacy made from crushed cassava cooked in thin banana leaves, has earned its place as the king of buffets. Celebrated for its elegance and visual appeal, miondo transcends the realm of ordinary meals to become an artistic culinary experience. It has garnered admiration from a diverse audience, including rich and poor, civil servants, artisans, liberal professionals, diplomats, foreigners, and tourists alike. The common sentiment is, “If you’re in Cameroon and haven’t tasted Ndolè with miondo, then you’ve missed out on a lot.”

Preparation of Miondo

The preparation process involves soaking cassava roots in water for 3 to 5 days until they soften. The fibers are then removed from the pulp, which is allowed to ferment for a day to drain. The crumbled pulp is placed in closed jousting bags under heavy objects to press out excess water. The pulp is finely crushed for miondo (and less finely for bobolos), wrapped in leaves, and tied with bamboo fibers. In the Douala specialty, miondos are formed into thin flat sticks about 1 cm wide and 25 cm long, with two sticks glued together for tying, known as “dibaka.”

Miondos complement many dishes but are particularly well-suited to accompany Ndolè, making them a versatile addition to any culinary repertoire.

Afritibi offers Miondo Cassava Stick as an excellent companion for dishes, available for home delivery in Canada and the USA. Experience the unique taste and artistic presentation of miondo by incorporating it into your meals.