Skip to content

Sangah (Cameroonian Corn and Cassava Leaf)

Sangah is a Cameroonian dish made with corn, cassava leaf, and palm kernel extract.

Source and licence

"Sangah (Cameroonian Corn and Cassava Leaf)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sangah_(Cameroonian_Corn_and_Cassava_Leaf), revision 4494267), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sangah_(Cameroonian_Corn_and_Cassava_Leaf)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4494267

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Cameroon. Associated with Cameroon by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 1 kg palm nut cream
  • Water
  • 500 g cassava leaves, well-pounded
  • Sweet corn kernels
  • Homi

Method

  1. Combine the water and palm nut cream in a pot. Boil for a few minutes.
  2. Stir in the pounded cassava leaves. Cover with the lid, and boil for 20 minutes.
  3. Stir in as much corn as desired. Season to taste with homi.
  4. Serve hot.