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Ngunza

Name: Ngunza
Total time: 90 min
Yield: Serves 4
Cuisine: Central African Republic
Ingredients: 3 bunches Spinach; 3 tbsp Palm oil; 3 tbsp Peanut butter; 1 Onion; 1 can Canned Mackerel; 1 Chili pepper; 1/2 tsp Salt; 500ml Water

Side Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Pounded cassava leaves stewed long with palm oil and peanuts — a Central African greens dish.

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📖 The Story Behind This Dish

Ngunza is Sango for cassava leaves and an essential dish on Central African tables. The leaves are pounded fine in a mortar and stewed for a long time with palm oil, peanut paste, smoked fish, and more. It's eaten almost daily with gozo.

🌆 Where it's eaten: In a Central African village courtyard, a woman pounds cassava leaves in a mortar as a deep green sauce stews in a big pot.

🥕 Ingredients (serves 4)

Spinach 3 bunches
Palm oil 3 tbsp
Peanut butter 3 tbsp
Onion 1
Canned Mackerel 1 can
Chili pepper 1
Salt 1/2 tsp
Water 500ml

👩‍🍳 Instructions

Blanch the spinach, squeeze dry, and chop finely.
Heat the palm oil in a pot and sauté the chopped onion.
Add the water and peanut butter to dissolve, then add the flaked mackerel and chili.
Add the spinach and simmer 20 minutes, stirring occasionally.
Season with salt.

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