HOW TO MAKE BOBOLO FROM SCRATCH/ BATTON DE MANOIC
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- Опубліковано 30 вер 2024
- Bobolo, Miondo is another food we love in Cameroon.the size and name depends on where you come from but sure have the same taste. this how ever is not an easy process, which some times we worry about the hygienic conditions, but we say, "something must kill man", so we still eat especially by the roadside with roasted fish. now being far off from home, you may still want want to enjoy this, but the shops charge high price, secondly not sure of how healthy and clean that may after been frozen for months and may be years lol.
but don't worry , to day i show you how to make yours from A-Z.
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This is straightforward. The choice of music was relaxing. And glad no voice over. Some of us are more visual learners than auditory.
Came out looking yummy. I'm gonna try this girl. Thanks sharing
i learnt something new today from you
I have been craving for this. Just bought some cassava gonna give it a try.
Wowwwww keep up ohhhh.I covered
merci
This is soo straightforward and clear. Thank you soo much for taking the time to make this.
OmG 😳 is this like fufu? Eeeh this boo of mine is so talented 😭👊🏾
Doris do you know what kwanga is? This looks like it. 😍
yes , its same like kwanga but without palmoil
I am going to make my own 😂😍 thank you for sharing sis 😍
ok sis happy you like it
I was thinking of you yesterday . How are you and how is the big boy . Girl you can cook. I am glad that you cook a lot of traditional meals. Nathan and your other kids if you choose to have more will have an inheritance . Great food even outside Cameroon. Well made
THANK YOU SIS, WE ARE GOD, BY HIS GRACE.
I love this recipe dear sister. Keep them coming.
Good job my friend
Thanks
Good job. New subi here
Came out beautifully
Can someone tell me the diff between Bobolo and cassava fufu.
Cassava fufu 1-needs more time in water for the fermentation ( more than 3 days , will depend on the quality of the cassava ) so it will be very very soft . 2-after the fermentation you’ll have to let the cassava completely dry out until it can be dry milled in mixer so to get the powder for cassava fufu. 3- cooking process is different (powder directly in contact with more quantity of water)and cooking time shorter than when cooking bobolo. In short the processing time and method( fermentation, drying , making it into powder) are different so is the final taste and texture( cassava fufu more sticky and softer). I hope that helped.
Very good recipe+++thank you for the sharing+++friendships, Anna:)
Thanks so so much. Trying it now
You are welcome
very interesting thanks for sharing dear
I am loving your cooking videos. I am learning something new about another culture’s meal. Thanks for sharing x
thank you so much Ebun, hope your are enjoying your time off
Wow
Baking sheet, foil paper and thread. I have to try this
This is so cool to watch! thank you for sharing! I want to try some!
*Besos*
This is not for the faint-hearted and lazy cook.lol!Didn't know cassava could be used this way.Good job girl
Chinyere Osuafor Hahanah. thank for watching dear
yes oo, the work no dey easy sha
The combination at the end is what am craving for 😢
The Afos Family ahshshsh
I just saved this video
Looks yummy, thanks for sharing.
Please can I use the red cassava type for this? Thanks
I don’t think I’ll make it but this was interesting information. Mayb one day when I have so much time on my hands 🙂
ahahahahah it really takes lest time lol, but i get it dear
Good job dear thanks
I Love it!!!!!!💗💗💗💗💗🤤
A fear u ya. Chaaaiiii 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
ahhahahah
Waooooooh nice
I'm definitely gonna make this next weekend
Cooking With Voluntas OK sis, let me know how it turn out
From🇨🇩 but living in🇱🇷
Let me tell you:you're the best 🤗
Thank you.🥰
Thank you dear. Please can
I do it like this and sell since can't find leaves here?
Hello yes you can but tey it first. As an update bc i make now for my clients meals. I use non stick baking paper then i grease it again a little beat to ease the peel off
hummm love manioc
Nice one. So did you eat it with stew?
yes you can too, but i ate mind with roasted fish and pepper sauce
OMG looks good and yum 😋
Yaaami
Wowww I'm so trying this soon. So clean and smooth. Yummy 👌🏽👌🏽👏🏽👏🏽
Jesus, happy to see you here oo
mylifeas favour i deh all side oh. U just need to search my name... Lol
My cassava wasnt soft even after 6 days, what did I do wrong?
Nothing, it just the cassava, but it ok , what is important is that it gets fermented abit even with just the yellowish water and few bubbles on top.
@@Datchristianwomanthank you, I will try again
when my bobolo was ready I realized the baking sheet was stocked on the bobolo
pls how can I resolve this
@@aponobeatrice2359 i dont know if i mentioned the non sticking sheet? But if not. Let it get cold and it will cone out. It happended to me once with kwacoco , i used non sticky so i had to let it get cold to peal it off easily. But my bobolo i used non sticky sheets
Hello,
How was the taste? Was it like our bobolo from the country please?
Bravo bravo 👍🌷🌷👊
Merci
Woahhh so yummy
thanks boo
How long do you steam it for?
1 weeks max. All u need its for it to get fermented.
@@Datchristianwoman steam, they meant how long you cook it for
I'm Congolese 🇨🇩🇨🇩🇨🇩🇨🇩and i really really liked your video may God bless you
did you change the water when u were soaking the cassava for 3 days?
No.