Corn & Cassava-Leaf Stew · Southern Cameroon
Sangah
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Sangah gets all its richness from pounded palm nut pulp itself, rather than added palm oil, so the cassava-leaf stew is naturally thick without a drop of extra oil.
Cassava leaves are boiled and mashed, then cooked down with maize and palm nut juice into a thick, dark green stew, typically spooned over rice or boiled plantain.
Why it's made this way: It's a staple of the southern and central regions around Yaoundé, a hearty way to use cassava leaves left over once the tubers themselves are harvested.
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Part of World of Street Food — 3248 dishes from 118 countries.
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