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Ngukassa
Plantain Soup
Ngukassa is a thick and hearty plantain soup, a staple in Central African Republic cuisine. It combines the sweetness of plantains with the earthy notes of local greens and the richness of peanut paste, often flavored with palm oil.
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- 4 large Green plantains(peeled and cut into chunks)
- 1 cup Peanut butter (unsweetened)
- 3 tbsp Palm oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 500 g Spinach or other leafy greens (e.g., kale, swiss chard)(chopped)
- 6 cups Water or broth
- 1 small Scotch bonnet pepper(or to taste, finely chopped (optional))
- to taste Salt
ðšâð³ äœãæ¹
- 1
In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute until fragrant.
- 3
Add the plantain chunks to the pot and stir to coat them with the aromatics.
- 4
Pour in the water or broth, bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the plantains are very tender.
- 5
In a separate bowl, whisk the peanut butter with a little warm water to create a smooth paste. Add this paste to the pot.
- 6
Add the chopped spinach or greens to the pot. Stir well to combine and continue to simmer for another 10-15 minutes, or until the greens are wilted and the soup has thickened.
- 7
Season with salt to taste. Serve hot, traditionally with fufu or rice.
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- âEnsure the plantains are green for a starchier texture that helps thicken the soup.
- âAdjust the amount of scotch bonnet pepper according to your spice preference.
- âIf you can't find palm oil, a neutral vegetable oil can be used, but it will alter the authentic flavor.
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- Add small pieces of smoked fish or chicken for added protein and flavor.
- Incorporate other vegetables like okra or tomatoes.