Sangah (Cameroonian Corn and Cassava Leaf)
Sangah is a Cameroonian pot of sweet corn and cassava leaves cooked in a rich palm nut base. The leaves are pounded first, so they melt into the broth instead of staying stringy. Palm nut cream gives the dish its deep, savory body, while the corn adds sweetness and a little chew. It comes together in one pot with a short boil and a single 20 minute simmer.
Instructions
Pour water into a large pot and add the palm nut cream. Bring it to a boil and let it bubble for a few minutes.
Stir in the well-pounded cassava leaves until they are fully mixed into the palm base. Put the lid on the pot and keep it boiling for 20 minutes.
Add as much sweet corn as you like and stir it through. Season with homi, tasting as you go until the seasoning suits you.
Serve the sangah hot.
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