Sanga

Sanga is a sweet-savory vegetable dish of the Beti and Fang: pounded cassava leaves (or black nightshade leaves, 'zom') cooked with fresh sweet corn in pressed palm-nut cream.

The palm nuts are boiled, crushed and pressed to extract the cream; the leaves boil at least twenty minutes, then fresh corn goes in late so it keeps its sweetness. The result sits between a stew and a porridge.