Mains
Ngunza (Cassava Leaf Stew with Meat)
Ingredients
- - 600 g (1.3 lb) cassava leaves, finely pounded or minced (fresh or frozen)
- - 500 g (1 lb) beef or goat meat, cut into chunks
- - 3 tbsp palm oil
- - 1 large onion, chopped
- - 3 garlic cloves, minced
- - 1 tbsp ginger, grated
- - 500 ml (2 cups) beef stock
- - 1 Scotch bonnet chilli, whole
- - 1 tsp salt, or to taste
- - 1 tsp ground crayfish (optional)
Method
- Heat the palm oil in a large pot over medium-high heat and brown the meat on all sides, about 8 minutes.
- Add the onion, garlic and ginger, and cook for 4-5 minutes until softened and fragrant.
- Pour in the beef stock, add the whole chilli, and bring to a boil.
- Reduce heat, cover and simmer for 45 minutes until the meat is tender.
- Stir in the pounded cassava leaves, crayfish if using, and salt.
- Cover and simmer for a further 25-30 minutes, stirring occasionally, until the leaves are fully tender and the stew has thickened.
- Remove the whole chilli before serving hot, typically with rice or gozo.
Introduction: Ngunza is a rich, slow-cooked cassava leaf stew often considered a centrepiece main course in the Central African Republic, distinct from lighter cassava leaf preparations through its generous use of meat and extended simmering time that deepens the flavour.
Cultural Background: Ngunza is a rich, slow-cooked cassava leaf stew often considered a centrepiece main course in the Central African Republic, distinct from lighter cassava leaf preparations through its generous use of meat and extended simmering time that deepens the flavour.
Tips: Simmer the meat until very tender before adding the cassava leaves; this dish rewards patience over high heat.
Variations: Smoked fish can replace or supplement the meat for a different depth of flavour. Substitute meat with mushrooms and extra peanuts, using vegetable stock, for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, adding a little water or stock if the stew has thickened too much.
Nutrition: Per serving (approx.): 420 kcal, 30g protein, 10g carbohydrate, 28g fat, 5g fibre.
FAQs:
Q: Can this be made in a slow cooker?
A: Yes, brown the meat and aromatics first, then transfer everything to a slow cooker and cook on low for 6 hours, adding the leaves in the final hour.
Q: Is Ngunza the same as Kanda ti Nyma?
A: They are related cassava leaf dishes, but Ngunza is generally meatier and more substantial, positioned as a main rather than a lunch dish.