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Centre · Yaoundé
Fresh corn, greens and palm nut juice: a seasonal Beti dish.
Tick what you already have.
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.
A family recipe: adjust it to your taste.
Read the guide : SangaOkok leaves with groundnut paste, sweet or savory, served with cassava sticks.
The Beti cassava stick with homemade groundnut sauce.
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.
Enjoy your meal!
Your screen stays on while you cook.
