Sanga
Centre · 70 min · Medium · Serves 2
A Centre-region dish of fresh maize and nzom leaves cooked in palm-nut juice, lightly sweetened.
Ingredients
- 10 pcs Fresh corn
- 4 bundles Zom leaves (nzom)
- 1litre Palm nut pulp
- 80g Sugar
- 10g Salt
Instructions
- Cut the fresh corn kernels off the cobs and set aside.
- Wash the palm nuts and boil them until the pulp is soft.
- Pound the hot palm nuts, add a little warm water and squeeze out a thick juice; strain to remove the fibers.
- Boil the corn kernels in about 2 cups of water until the water drops significantly.
- Add the shredded Zom leaves on top of the corn, stir and cook until the water has almost dried up.
- Pour in the palm-nut juice and stir gently to combine everything.
- Lower the heat and simmer until the palm juice reduces and thickens; stir in sugar if you like it sweet, then serve.