Sanga

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Sanga is a Cameroonian specialty, a simple dish that is made with cassava leaves, palm oil, and maize.

Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.

Origin of Sanga

Sanga is a simple dish, of Cameroonian origin, a dish from the southern and central regions of Cameroon.

Cameroon cuisine is unique thanks to the use of spice blends that create the most epic meals.

One more thing you should know that influences their meals is that Cameroon has a mix of diverse ethnic and cultural groups and this gives birth to a variety of dishes. Cameroon cuisine is influenced by French, Portuguese, German, and other neighboring countries.

However, the people of Cameroon have remained true to tradition by continuing to provide rich cultural-centered traditional food.

Sanga Recipe

The main ingredients are black nightshade leaves, commonly called zoom, palm nut juice, fresh corn grains, and sugar (optional).

Many people prefer adding sugar to this meal, but the fresh vegetables and corn give it a sweet aspect by themselves.

When making the Sanga meal, the Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.

So, that’s Sanga for you. Go ahead and make a dish for yourself. Remember to tell us about your experience in the comment section.

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