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Douala (Cameroon)
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Side dish
Vegan
Food Flavour DNA
Nutritional Values
180kcal
1gProtein
42gCarbs
—Fat
2gFibre
200 gServing
* Per serving · 200 g. May vary.
Bobolo
How to order / say it
Say it
Bobolo — [Bo-bo-loh]
Order
I’d like some bobolo, please.
Locally
Je voudrais du bobolo, s'il vous plaît.
Say locally
A staple side dish made from fermented cassava wrapped in leaves and steamed.
Why try it?
Bobolo is a staple that complements many dishes in Douala. It represents the ingenuity in using local resources to create a versatile, essential accompaniment.
How it tastes
Smooth and slightly tart, with a firm texture, bobolo is subtly sour from the fermentation process. It’s often served as a mildly flavored base to pair with robust dishes.
Origin & History — first documented: 1905
Developed in Douala's settlements in the early 20th century to utilize abundant cassava, it became a staple for its preservation and nutrient retention.
Recipe
Ingredients
- 🥕 1 kg cassava
- 🌿 for wrapping banana leaves
Method
- 1 Peel cassava and soak in water for 3 days to ferment.
- 2 Mash fermented cassava into a smooth dough.
- 3 Form dough into logs and wrap in banana leaves.
- 4 Steam wrapped logs over boiling water for 2 hours.
- 5 Serve warm with main dishes.
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