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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.

Source and licence

"Asa iwa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Asa_iwa, revision 4639184), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Asa_iwa&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4639184

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel the cassava and wash thoroughly.
  2. Cut the cassava into medium-sized pieces.
  3. Place the pieces in a clean container or bowl.
  4. Add enough water to completely cover the cassava.
  5. Cover the container loosely and leave it at room temperature for 1-2 days.
  6. Check daily. The cassava is properly fermented when it becomes soft and develops a slightly sour aroma.
  7. Remove the cassava from the water and wash lightly.
  8. Grind or pound it into a smooth paste.
  9. Sieve the paste if desired to remove fibrous particles.
  10. The fermented cassava paste is now ready to be mixed and prepared for Asa Iwa before wrapping in leaves and steaming.
  11. Press the fermented cassava to remove excess water.
  12. Add a little salt and mix thoroughly.
  13. Wash and soften the leaves by passing them briefly over heat or hot water.
  14. Spoon portions of the cassava mixture onto the leaves and wrap securely.
  15. Arrange the wrapped portions in a pot fitted for steaming.
  16. Add water below the steaming rack and steam for about 45–60 minutes, or until firm.
  17. Remove from the pot and allow to cool slightly before serving.