Stew
Ngunza (Cassava Leaf Stew)
About
The national dish of the Central African Republic: pounded cassava leaves slow-cooked with smoked fish and palm oil until deeply savoury.
Equipment
- Large pot
- Mortar and pestle or blender
- Wooden spoon
Ingredients
Cassava leaves, pounded5 cups
Red palm oil¾ cup
Smoked fish, flaked1.5 cups
Dried fish or meat300 g
Onion1
Garlic3 cloves
Chilli (piment)1
Peanut butter (optional)3 tbsp
Stock cubes3
Saltto taste
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