Sanga

Ingredients

• 8 fresh corn cobs (or 1 kg corn kernels)Find in the shop →
• 1 kg black nightshade leaves (zom) or spinachFind in the shop →
• 1 litre palm nut juiceFind in the shop →
• 2 tablespoons sugarFind in the shop →
• SaltFind in the shop →

Method

1. Strip the corn and coarsely blend it with a little water.
2. Wash the leaves, boil them for 10 minutes and squeeze well to remove the bitterness.
3. Boil the palm nut juice for 15 minutes, stirring.
4. Add the blended corn and cook for 15 minutes over low heat, stirring.
5. Add the leaves, sugar and salt; cook for another 15 minutes. Serve hot or warm.