Kpem: traditional recipe, origin and ingredients

Where does Kpem come from?

Kpem (or kwem) is a dish from the East made from pounded cassava leaves cooked slowly in palm nut juice. This old dish is found, under other names (saka-saka, pondu), all over Central Africa.

Other signature dishes of the East region: Okra soup & cassava fufu.

What are the ingredients for Kpem?

For 6 people:

• Pounded cassava leaves
• Palm nut cream
• Cassava sticks
• Smoked fish (optional) (buy locally)

How do you make Kpem? Step-by-step recipe

1. Thaw the pounded cassava leaves and boil 30 min; drain.
2. Bring the palm nut cream to the boil with water.
3. Add the leaves and simmer 1 h until the oil rises.
4. Season with salt and chili and add the smoked fish.
5. Serve with cassava sticks.

Tips for a perfect Kpem

• Boil the leaves once first to remove bitterness.
• Simmer for at least an hour: the oil should rise.
• Smoked fish is its ideal partner.

What to serve with Kpem

Traditionally it is served with cassava sticks or cassava fufu. It is a dish for family meals.

Where to buy Kpem ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Kpem are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions