Quirky Foodster
  1. Back

Lunches

Dongo-Dongo

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
30 min
Cook

Ingredients

  • 500 g (1 lb) fresh spinach or young cassava leaves, washed and finely chopped
  • 150 g (1/2 cup + 2 tbsp) natural peanut butter (unsweetened)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 1 scotch bonnet or bird's eye chile, whole (optional)
  • 2 tbsp (30 ml) red palm oil
  • 300 ml (1 1/4 cups) water or vegetable stock
  • Salt, to taste

Method

  1. Heat the palm oil in a large saucepan over medium heat and sauté the onion until soft, about 4 minutes.
  2. Add the garlic and tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down.
  3. Stir in the peanut butter and water until smooth and combined.
  4. Add the chopped greens and whole chile if using, and bring to a gentle simmer.
  5. Cover and cook for 20-25 minutes, stirring occasionally, until the greens are tender and the sauce has thickened to a rich, creamy consistency.
  6. Remove the whole chile before serving. Season with salt to taste.

Introduction: Dongo-Dongo showcases Gabon's resourceful vegetable cookery, combining leafy greens such as spinach or cassava leaves with a creamy peanut sauce.

Cultural Background: Dongo-Dongo showcases Gabon's resourceful vegetable cookery, combining leafy greens such as spinach or cassava leaves with a creamy peanut sauce. It is a wholesome, naturally vegetarian dish commonly eaten as a light lunch or as an accompaniment, prized for how it stretches simple garden ingredients into a deeply satisfying meal.

Tips: If using cassava leaves rather than spinach, chop and cook them slightly longer (30-35 minutes) as they are tougher and need more time to become tender.

Variations: Smoked fish or smoked chicken can be added for a heartier, non-vegetarian version, simmered in with the greens. Fully vegetarian and vegan as written when made with vegetable stock.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a saucepan over low heat, adding a little water to loosen the sauce as needed.

Nutrition: Approx. 260 kcal, 10 g protein, 19 g fat, 12 g carbohydrates per serving.

FAQs:

Q: Is dongo-dongo spicy?

A: The whole chile adds gentle background heat without overwhelming the dish; remove it early for a milder result.

© Arscale 2026