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Sauce Folon (Amaranth Greens Stew with Dried Fish)
Tender forest amaranth leaves braised in a savory, palm-oil and peanut base studded with rich hardwood-smoked river fish.
The story
A cornerstone of everyday Fang culinary heritage throughout the northern province of Woleu-Ntem, Sauce Folon exemplifies the central African mastery of indigenous leafy greens. Prepared by home cooks as a fortifying midday meal, fresh amaranth leaves (Folon) are paired with wood-smoked catfish or mackerel to supply protein and intense savoriness. A critical step known to village elders involves blanching the raw greens with a pinch of edible mineral salt or wood ash filtrate to neutralize residual bitterness and set their brilliant emerald hue.
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