Gnetum africanum and Cassava (Manihot escuelentum)
Ingredients (for 4 persons)
- leaves of Gnetum africanum prealably cut (2 cups of 1 litter each)
- 2 Medium Cassava tubers
- 0.5 Liters palm oil
- Groundnuts paste
- Sugar and salt
Time necessary:
90 minutes
Preparation:
- Available in local markets already chopped, the G. africanum leaves should be initially sliced finer with a blender preferably. Don't forget to add some water before blending (:.
- Boil the leaves for about 30 minutes depending how dry the leaves are.
- Once ready, switch the water and leave on fire until boiling, and the add the palm oil; wait 20 minutes.
- Add the groundnut paste and leave the pot on fire.
- Simultaneously, start removing the cassava's peel, slice in medium pieces and cook with little amount of water (Make sure not to burn it!)
And we are done ! Serve hot. Bon Appetit.
About Gnetum africanum
Origin
Gnetum africanum is native of tropical Africa and found in several countries different local names: "Okok" or "Eru" (Cameroon), "Koko" (Angola, Gabon, CAR), "Afang" (Nigeria), etc.
Specificity
It is a vine considered as a gymnosperm despite of its broadleaved aspect, unlike other conifers.
Nutritional benefits
- rich in proteins (7-18 g / 100g *)
- minerals (rich in Ca, Mg, Cu and P)
- calories (248 to 307kcal / 100g)
- Fibers (33.4 g /100g *)
* Concentrations are considered for Dry matter
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