BambuchaCassava Leaf and Palm Nut Stew

Name: Bambucha (Cassava Leaf and Palm Nut Stew)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 380 g Cassava Leaf (commercially prepared and finely chopped); 450 g Palm Nut Sauce; 350 g Smoked Fish (flaked); 250 g Tomato (finely chopped); 180 g Onion (finely chopped); 15 g Garlic (crushed); 40 ml Palm Oil; 10 g Hot Chili (finely chopped); 750 ml Water; 12 g Salt

Bambucha is an Equatoguinean stew or sauce based on cassava leaves and palm-kernel ingredients. This version adds smoked fish, tomato, onion, garlic, and chile and cooks the leaves thoroughly.

Prep

25m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

817kcal

Calories

26g

Protein

70g

Fat

26g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

380g
Cassava Leaf (commercially prepared and finely chopped)
450g
Palm Nut Sauce
350g
Smoked Fish (flaked)
250g
Tomato (finely chopped)
180g
Onion (finely chopped)
15g
Garlic (crushed)
40ml
Palm Oil
10g
Hot Chili (finely chopped)
750ml
Water
12g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a heavy pot over medium heat.
02
Add the onion and cook for 5 to 7 minutes, until soft.
03
Stir in the tomato, garlic, and hot chili and cook for 5 minutes, until the tomato forms a thick base.
04
Add the palm nut sauce and stir until smooth and glossy.
05
Pour in the water and bring to a gentle simmer.
06
Add the cassava leaf and cook uncovered for 50 to 60 minutes, stirring often, until completely tender. Use properly processed cassava leaves and do not taste them raw or undercooked.
07
Stir in the smoked fish and salt and simmer for 10 minutes more.
08
Serve hot.

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