Plat principal
Sanga
Sanga is a much-loved Cameroonian dish based on greens and corn, popular among the Bantu peoples of southern Cameroon, cooked with palm nut juice.
Prep30 min
Cooking1 h 10
Total1 h 40
Servings6
DifficultyMedium
Calories350 kcal
Preparation
1 h 40- Prepare the palm nut juice (boil the nuts, pound them, extract the juice and keep it thick).
- Detach the zom leaves from their stems. Cut them finely, then wash them thoroughly.
- After washing, put the zom leaves in a pot, cover and sweat them over low heat until the water in the leaves has cooked off.
- Wash the corn well and remove the kernels with a knife.
- Add the corn kernels to the pot containing the zom and pour in a little water. Bring to a boil over high heat for 30 minutes until the water cooks off.
- Add the palm juice to the preparation and stir vigorously with a spatula to obtain a smooth mixture. Stir in the chilli.
- Let it cook for 25 minutes, stirring all the time to keep the mixture from sticking to the pot. When the mixture becomes thick, remove the pot from the heat and add sugar to taste. Enjoy.
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