As cassava is the staple crop for the majority of DRC population, it is often prepared for cassava sticks called ‘Chikwang’. Essentially, after the root has been peeled, shredded and pounded, the pounded flesh is wrapped up in banana leaves and then steamed for several hours to cook and sticky. Chikwang is thicker than boiled cassava root. It is served with soup, stew or any other sauce dish.