Bambucha
Bambucha is a traditional stew originating from the Fang ethnic group of Equatorial Guinea. It is characterized by its vibrant green color, derived from mashed cassava leaves, and a rich flavor profile enhanced by palm seed oil and a hint of spice. Typically served with boiled cassava, fermented cassava rolls, or plantains, Bambucha is a hearty and culturally significant dish.
🧂 Ingredients
- 500 g Cassava leaves(fresh or frozen, finely chopped or pounded)
- 0.5 cup Palm seed oil (or palm oil)
- 1 large Onion(chopped)
- 4 Garlic cloves(minced)
- 1 Scotch bonnet or habanero pepper(finely chopped (optional, adjust to taste))
- 1 Fish or chicken bouillon cube
- 2 cups Water or fish/chicken broth
- 1 tsp Salt(or to taste)
- 50 g Smoked fish or dried shrimp (optional)(for added flavor)
👨🍳 Instructions
- 1
If using fresh cassava leaves, wash them thoroughly and pound them until finely chopped or use a food processor. If using frozen, thaw and chop.
💡 Tip: Pounding the leaves helps release their flavor and creates a smoother texture. - 2
Heat the palm seed oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent.
- 3
Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute until fragrant.
- 4
Add the pounded cassava leaves to the pot. Stir well to combine with the onions and garlic.
💡 Tip: Ensure the leaves are evenly distributed. - 5
If using smoked fish or dried shrimp, add them now.
- 6
Pour in the water or broth, add the bouillon cube, and salt. Stir everything together.
💡 Tip: Start with less salt and adjust later as needed. - 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or until the cassava leaves are very tender and the stew has thickened.
💡 Tip: Stir occasionally to prevent sticking. - 8
Taste and adjust seasoning with salt if necessary. The stew should have a rich, slightly bitter, and savory flavor.
💡 Tip: The stew thickens as it cools. - 9
Serve hot with boiled cassava, fufu, or fried plantains.
💡 Tip: Bambucha is traditionally eaten with starchy sides that soak up the flavorful sauce.
💡 Pro Tips
- ✓Cassava leaves can be bitter; the palm oil and other ingredients help balance the flavor.
- ✓Ensure cassava leaves are cooked thoroughly, as raw cassava leaves can be toxic.
- ✓For a smoother stew, blend a portion of the cooked leaves before returning to the pot.
🔄 Variations
- Add small pieces of smoked meat or chicken for a heartier stew.
- Some variations include a small amount of ground peanuts for added richness.