Quick answer
Sanga: Fresh corn, greens and palm nut juice: a seasonal Beti dish. Cameroon’s Centre region (capital Yaoundé) is home to this dish. Allow about 60 minutes for 6 people; difficulty: medium. It is served with eaten on its own.
Key facts
- Region
- Centre · Yaoundé
- Time
- 60 min
- Difficulty
- Medium
- Servings
- 6
- Served with
- eaten on its own
- When
- fresh corn season
Where does Sanga come from?
Sanga is a seasonal Beti dish, made when fresh corn reaches the markets. Corn, leaves and palm nut juice cook together into a soft, slightly sweet dish.
Other signature dishes of the Centre region: Okok, Nnam ngon, Bobolo with groundnut sauce.
What are the ingredients for Sanga?
For 6 people:
- Palm nut cream
- Dried zom leaves
- Fresh or frozen sweet corn (buy locally)
How do you make Sanga? Step-by-step recipe
- Strip and grate the fresh corn.
- Boil the palm nut cream with 1 L water for 20 min.
- Add the rehydrated zom leaves; cook 15 min.
- Stir in the corn until thick.
- Serve warm, lightly sweetened if you like.
Tips for a perfect Sanga
- Use very fresh corn, or good frozen sweetcorn.
- Cook the palm nut juice first so it reduces.
- A pinch of sugar balances the bitterness of the leaves.
What to serve with Sanga
Traditionally it is served with eaten on its own. It is a dish for fresh corn season.
Where to buy Sanga ingredients in Europe and North America
Outside Cameroon, the dry and frozen ingredients for Sanga 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
What is Sanga?
Fresh corn, greens and palm nut juice: a seasonal Beti dish. It comes from Cameroon’s Centre region.
How long does Sanga take to make?
About 60 minutes for 6 people.
What do you eat Sanga with?
With eaten on its own.
Can you cook Sanga outside Cameroon?
Yes. Our kit brings together the hard-to-find ingredients; only everyday fresh items need to be bought locally.
