Cultural series on Food from Africa and Europe. Today, SANGA
Our next stop takes us to Cameroon. Regine, the director of AMAM, presents us her recipe for Sanga.
Sanga is a dish from the Southern region of Cameroon. It takes around 30 minutes and all ingredients can be found in the African shops here in Malta. For 6 hungry people, you will need:
Pounded cassava leaves
1 kilo of palm nuts cream
3 liter of water
Homi: a spice from the garlic family
How to make it:
Mix the palm tree cream and the water on a pot.
Let it boil for a few minutes
Add half a kilo of pounded cassava
Mix all together
Put the lid on the pot and l
Let it boil for about 20 minutes, it is sufficient for the vegetable to be cooked.
Add sweet corn as much as you wish as this dish is actually about sweet corn
Serve it hot with boiled cassava and enjoy.