COPPER🇨🇫 Central African Republic
Nganda recipe
Savor the rich flavors of this traditional dish!
Ingredients
- 800 g cassava
- 100 ml palm oil
- 150 g groundnut paste
- 500 ml water
- 1 tsp salt
- 200 g vegetables (e.g., spinach)
How to make Nganda
- Peel 800 g of cassava and chop it into chunks.
- In a pot, add 800 g of chopped cassava and cover it with 1 liter of water.
- Bring the water to a boil over high heat, watching for bubbling.
- Once boiling, reduce the heat and cook for 30 minutes until the cassava is tender.
- Drain the cassava and mash it until you achieve a smooth consistency.
- In a separate pan, heat 3 tablespoons of palm oil over medium heat.
- Add 3 tablespoons of groundnut paste to the heated oil and stir until well mixed.
- Combine the mashed cassava with the groundnut mixture and season with 1 teaspoon of salt, mixing thoroughly.
- Serve hot alongside sautéed vegetables like spinach for a complete meal.
What is Nganda?
Nganda is a traditional dish from Central African Republic, cooked in a pan, and takes about 60 minutes from start to finish. It is built around cassava, vegetables (e.g., spinach) and groundnut paste. The recipe below uses 6 ingredients and is written out step by step.
How long does Nganda take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 17 dishes built on cassava. The method runs to 9 steps, the longest being 30 minutes.
Any tips for making Nganda?
Using palm oil brings a distinct flavor that enhances the overall taste of the dish.
Copper documents Central African Republic alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.