Sanga is a simple dish, of Cameroonian origin, that is made with cassava leaves, palm oil, and maize.
Cameroon cuisine is unique thanks to the use of spice blends that create the most epic meals.
One more thing you should know that influences their meals is that Cameroon has a mix of diverse ethnic and cultural groups and this gives birth to a variety of dishes. Cameroon cuisine is influenced by French, Portuguese, German as well as other Neighbouring countries.
However, the people of Cameroon have remained true to tradition by continuing to provide a rich cultural centred traditional food.
Among the variety of Cameroonian specialities are;
- Fufu corn and njama njama (huckleberry leaves)
- Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat)
- Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)
- Koki (primarily consisting of blackeyed peas and red palm oil)
- Achu or taro (cocoyam fufu with an orange/yellow red palm oil soup)
- Mbongo tchobi (a spicy black soup made with native herbs and spices)
- Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
- Sangah (a mixture of maize, cassava leaf, and palm nut juice)
Sanga will be the focus for today.
When making the Sanga meal, the Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.
Here’s Aryane Evermint, a Cameroonian who shows us how to make this delicious meal.
So, that’s Sanga for you. Go ahead and make a dish for yourself. Remember to tell us about your experience in the comment section.