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Ngunza (Cassava Leaf and Peanut Stew)
Rich, earthy cassava leaves slowly simmered with beef and smooth peanut paste into a deeply savory, velvety stew.
The story
Revered nationwide across the Central African Republic and deeply cherished by the Gbaya and Banda peoples, Ngunza is the undisputed centerpiece of Sunday family dinners and ceremonial gatherings. The dish relies on the tender young leaves of the cassava plant, which require thorough pounding and protracted boiling to eliminate naturally occurring cyanogenic glucosides. Historically, cooks insist on adding the peanut paste only after the leaves are fully tenderized, creating an emulsion that mellows the vegetal bitterness into a luscious, savory sauce.
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