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Folon

Name: Folon
Total time: 40 min
Yield: Serves 4
Cuisine: Cameroon
Ingredients: 400g Pounded Cassava Leaves (or spinach); 4 tbsp Peanut butter; 2 tbsp Palm oil; 1 Onion; 100g Smoked Fish; 1 Red Chili Pepper

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Cassava leaves simmered with peanut paste — a rich vegetable dish enjoyed across Cameroon.

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📖 The Story Behind This Dish

Folon is a Cameroonian home dish of young cassava leaves pounded fine and simmered with peanut paste and palm oil. Known as saka-saka in some areas, it's eaten throughout Central Africa. The richness of the peanuts balances the slight bitterness of the greens, and it's an everyday dish served with plantain, rice, or cassava dough.

🌆 Where it's eaten: In a countryside home, the cooking begins with pounding cassava leaves picked from the garden — a dish made with care.

🥕 Ingredients (serves 4)

Pounded Cassava Leaves (or spinach) 400g
Peanut butter 4 tbsp
Palm oil 2 tbsp
Onion 1
Smoked Fish 100g
Red Chili Pepper 1

👩‍🍳 Instructions

Parboil the cassava leaves until soft and pound them.
Sauté onion and chili in palm oil.
Thin the peanut butter with water and add it.
Stir in the pounded leaves and smoked fish.
Simmer on low for about 20 minutes until thick.

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