Bambucha (Cassava Leaf and Palm Nut Stew)
In short: A thick, creamy stew of cassava leaves, taro and palm nut pulp, cooked down slowly and served with boiled plantain. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 5 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Bambucha is a thick, creamy stew of cassava leaves and palm nut pulp from Equatorial Guinea, cooked down until the leaves almost melt into the sauce. Cocoyam, also called taro, is sometimes added to make it silkier. It is served with boiled or fried plantain or cassava, which are used to scoop it up. The leaves must be cooked thoroughly, but patience is rewarded with a deep, earthy flavor.
Instructions
- Put the cassava leaves, taro, onion, garlic, whole chili, salt and water in a large pot.
- Bring to a boil, cover and simmer for 40 minutes, stirring now and then, until the leaves are completely soft and the taro is tender.
- Meanwhile, peel the plantains and cut them into thick chunks. Boil them in salted water for 20 minutes, until tender. Drain.
- Mash the taro against the side of the pot with a spoon. Stir in the palm nut pulp and the oil, then simmer uncovered for 15 minutes, stirring often, until the stew is thick and creamy and the oil gathers at the edges.
- Taste and adjust the salt. Serve hot with the boiled plantain.
Tips
- Cassava leaves must always be boiled until completely soft. Never serve them raw or lightly cooked.
- For a richer stew, stir in an extra 60 ml (1/4 cup) of palm nut pulp at the end. If you cannot find cassava leaves, collard greens simmered for 20 minutes give a similar texture, though not the same flavor.
Questions and answers
Where do I find cassava leaves and palm nut pulp?
Look in African and Caribbean grocery stores. Cassava leaves are sold frozen and already pounded, and palm nut pulp comes in cans or jars, often labeled sauce graine or palm soup base.
Can I make bambucha ahead of time?
Yes. It keeps for 4 days in the fridge and tastes even better reheated, with a splash of water to loosen it. Boil the plantain fresh.
What does bambucha taste like?
Earthy, slightly nutty and savory, with a creamy texture from the palm nut pulp and taro. It is not sweet, and the chili adds only gentle heat.
How long does it take to make Bambucha (Cassava Leaf and Palm Nut Stew)?
About 1 h 25 min in total: 20 min of preparation and 1 h 5 min of cooking.
How many calories are in Bambucha (Cassava Leaf and Palm Nut Stew)?
About 460 kcal per serving, with 11 g of protein, 66 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 66 g |
| Fat | 16 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
