Sanga is a meal that originates from the Centre region of Cameroon.
It is a seasonal meal because the main ingredient is fresh corn. So it is very common to see many households cook this meal during the corn harvesting period.
Though you can eat it to your fill, it is cooked as a side dish (could be eaten before or after the main meal) because it is light and needs another meal in support to avoid feeling hungry soon after eating.
Here is how to cook Sanga in Cameroon
Ingredients
Vegetables - basically it is the larger huckleberry leaves that are used (locally called Zhôm in the Centre region or Njama-njama in the Northwest region of Cameroon). But with time I realized that other vegetables can be used in its place like 'Green'.
Palm nuts - sometimes palm oil is used in the place of palm nuts
Fresh corn - preferably soft sweet corn. To get a naturally sweet taste it is best to cook Sanga with corn harvested the same day.
Rondelle - also known as contri-onion in the Northwest and Southwest regions of Cameroon.
Sugar - which is optional.
Cooking
Wash and boil the palm nuts till it gets quite ready.
While it's boiling; use a knife to slice out the corn from the cob. If you want a thicker texture or if it is a bit hard, pound the corn a little before cooking.
Add the pulp to the corn and start boiling.
Ngumabi.
Coucou Ngumabi,
ReplyDeleteMerci pour cette recette, rien qu'à voir l'assiette finale ça me donne envie. C'est une belle façon de manger le mais douce, je note la recette car c'est la saison de mais en ce moment.
Bisous
Anita
Merci Anita. C'est une délice. Je pense que tu vas aimer. Bisous ma belle.
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