Sangah is a Cameroonian dish made with corn, cassava leaf, and palm kernel extract.
Ingredients
- 1 kg palm nut cream
- Water
- 500 g cassava leaves, well-pounded
- Sweet corn kernels
- Homi
Equipment
- Pot with lid
- Stovetop
- Mortar and pestle
Procedure
- Combine the water and palm nut cream in a pot. Boil for a few minutes.
- Stir in the pounded cassava leaves. Cover with the lid, and boil for 20 minutes.
- Stir in as much corn as desired. Season to taste with homi.
- Serve hot.