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Cultural series on Food from Africa and Europe. Today, SANGA

Sanga is a traditional dish from the Centre region of Cameroon. Credit Photo, Creative Commons

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

  • Sweet corn

  • 3 liter of water

  • Homi: a spice from the garlic family

How to make it:

  1. Mix the palm tree cream and the water on a pot.

  2. Let it boil for a few minutes

  3. Add half a kilo of pounded cassava

  4. Mix all together

  5. Put the lid on the pot and l

  6. Let it boil for about 20 minutes, it is sufficient for the vegetable to be cooked.

  7. Add sweet corn as much as you wish as this dish is actually about sweet corn

  8. Serve it hot with boiled cassava and enjoy.

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