Description
Traditional Congolese method of fermenting, drying, and smoking cassava strips to reduce cyanide and preserve the product.
Technical
Fermentation hydrolyzes the cyanogenic glucoside linamarin to hydrogen cyanide, which is volatilized or bound to proteins. Subsequent sun‑drying lowers moisture below 12 % to inhibit microbial growth, while low‑heat smoking introduces phenolic antimicrobial compounds and further reduces moisture to <10 %.
Science
Primary Reaction
Hydrolysis of linamarin → HCN + glucose + acetone
Sensory Profile
Aroma ()
smokyearthywoodynuttyslightly sweetfermentedcharredherbalmustycaramelized