The African Vegetarian Series: Sanga/Suga/Nsôk By Nourishing Africa
This is a traditional recipe of people from the South and Centre regions of Cameroon.
3 bunches nightshade leaves
2 kg fresh corn grains
2 – 2.5 kg of palm nuts
Preparation and Cooking
Sort, wash, and cut leaves into small pieces.
Put the sliced leaves in a pan with 1.5 litre of water and bring to a boil.
Add the corn grains, cover with water, and let boil for 30 minutes, or until dry.
In another pan, boil the palm nuts in water; crush them gently to obtain the pulp. Put the pulp in a container with warm water, knead it with your hands, and pour it through a sieve to extract the juice.
Add the palm oil juice to the vegetables and stir vigorously to obtain a homogeneous mixture.
Cook for 20-30 minutes, stirring up from time to time to prevent the mixture from sticking to the pan. When the mixture becomes thick, remove the pan from fire and serve.
You can add sugar to taste.
Source: Chagomoka T, Kamga R, Tenkouano A, Mecozzi M. 2014. Traditional Vegetables: Recipes from Cameroon. AVRDC – The World Vegetable Center. Shanhua, Taiwan. Publication 14-779. 55 p.