Asa iwa
Asa Iwa is a traditional Efik cassava dish made from fermented cassava paste that is wrapped in leaves and steamed until firm. It is commonly eaten as a staple food and is often served with soups such as afang soup, edikang ikong, or other vegetable soups.
- Time
- 2 hours
- Servings
- 4-6 servings
Ingredients
- 2 kg cassava
- Water, as needed
- Salt, to taste
- Fresh wrapping leaves (such as agidi leaves or banana leaves)
Method
- Peel the cassava and wash thoroughly.
- Cut the cassava into medium-sized pieces.
- Place the pieces in a clean container or bowl.
- Add enough water to completely cover the cassava.
- Cover the container loosely and leave it at room temperature for 1-2 days.
- Check daily. The cassava is properly fermented when it becomes soft and develops a slightly sour aroma.
- Remove the cassava from the water and wash lightly.
- Grind or pound it into a smooth paste.
- Sieve the paste if desired to remove fibrous particles.
- The fermented cassava paste is now ready to be mixed and prepared for Asa Iwa before wrapping in leaves and steaming.
- Press the fermented cassava to remove excess water.
- Add a little salt and mix thoroughly.
- Wash and soften the leaves by passing them briefly over heat or hot water.
- Spoon portions of the cassava mixture onto the leaves and wrap securely.
- Arrange the wrapped portions in a pot fitted for steaming.
- Add water below the steaming rack and steam for about 45–60 minutes, or until firm.
- Remove from the pot and allow to cool slightly before serving.
Equipment
- Knife
- Grater
- Mixing bowl
- Colander
- Cooking pot with lid
- Steaming rack or stand
- String or strips of leaf for tying