Sanga de Manioc
Sanga de Manioc is a traditional Cameroonian dish made from fermented cassava flour, often served with a flavorful sauce. It's a staple in many households, providing a hearty and satisfying meal.
🧂 Ingredients
- 500 g Fermented cassava flour (Gari)
- 1 liter Water(plus more as needed)
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 400 g Tomatoes(diced)
- 1 medium Bell pepper(diced)
- 1 optional Stock cube
- 100 g Groundnut paste (Peanut butter)
- 150 g Smoked fish or meat(shredded or diced (optional))
- 1 to taste Chili pepper(chopped)
👨🍳 Instructions
- 1
In a large bowl, combine the fermented cassava flour with 1 liter of water and salt. Mix well until a smooth, thick paste forms. Let it sit for about 15 minutes.
- 2
Heat vegetable oil in a pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add diced tomatoes and bell pepper to the pot. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- 4
Stir in the groundnut paste and the stock cube (if using). Continue to cook for another 5 minutes, stirring to ensure the paste is well incorporated and the sauce is smooth.
- 5
Add the shredded smoked fish or meat (if using) and chopped chili pepper. Simmer for 5 minutes.
- 6
Gradually add the cassava flour mixture to the simmering sauce, stirring continuously to prevent lumps. The consistency should be like a thick porridge.
- 7
Cover the pot and let it simmer on low heat for about 20-25 minutes, stirring occasionally, until the sanga is cooked through and has a firm yet soft texture. Add a little more water if it becomes too thick.
- 8
Serve hot, with the sauce spooned over the sanga.
💡 Pro Tips
- ✓Ensure the cassava flour is properly fermented for the authentic taste.
- ✓Adjust the amount of water to achieve your desired consistency for the sanga.
- ✓Smoked fish or meat adds a depth of flavor, but can be omitted for a vegetarian version.
🔄 Variations
- Add other vegetables like spinach or okra to the sauce.
- Serve with a side of fried plantains.