Sangah (Cameroonian Corn and Cassava Leaf)
Ingrédients
- 1 kg palm nut cream
- Water
- 500 g cassava leaves, well-pounded
- Sweet corn kernels
- Homi
Instructions
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.