Cameroonian Cassava Porridge with Palm Oil: Traditional Comfort Food Recipe from Scratch
🥥 What Is Cassava Porridge with Palm Oil?
Cassava Porridge with Palm Oil is a cherished Cameroonian comfort dish made with grated or pounded cassava roots cooked in red palm oil, often enriched with smoked fish, dried crayfish, or meat and seasoned with onions, local peppers, and leafy greens. Known for its soft, mushy texture and rich, earthy flavor, it’s a staple in both rural and urban households.
This dish is similar in heartiness to yam porridge but uses cassava as the base and is particularly popular in forest and savannah regions of Cameroon.
🛒 Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh cassava root | 1–2 tubers (about 1 kg) | Peeled and grated or pounded |
| Red palm oil | 1/4 – 1/2 cup | For authentic color and flavor |
| Smoked fish or meat | 150–200g | Optional but traditional |
| Crayfish (ground) | 2 tablespoons | Optional for a rich umami taste |
| Onion | 1 large | Sliced or chopped |
| Garlic | 2 cloves | Minced |
| Scotch bonnet pepper | 1 (optional) | For heat |
| Seasoning cubes | 2–3 | Maggi or any bouillon type |
| Salt | To taste | Adjust accordingly |
| Water | 3–4 cups | Enough to cook and soften the cassava |
| Bitterleaf or spinach | 1 handful | Washed and shredded |
🔪 How to Make Cassava Porridge with Palm Oil from Scratch
✅ Step 1: Prepare the Cassava
- Peel and thoroughly wash the cassava tubers.
- Grate finely using a manual grater or food processor.
- Squeeze out excess starchy water using a muslin cloth or strainer.
- If using fermented cassava (for a slightly sour taste), let it rest for 24–48 hours.
✅ Step 2: Prepare the Flavor Base
- In a large pot, heat palm oil over medium heat.
- Add chopped onions and garlic. Sauté until translucent.
- Stir in blended scotch bonnet and tomatoes (optional) for depth of flavor.
- Add smoked fish or meat, ground crayfish, and seasoning cubes. Stir well and let cook for 5–7 minutes.
✅ Step 3: Cook the Cassava
- Add the squeezed grated cassava to the pot.
- Stir thoroughly to mix with the seasoned oil and spices.
- Add water a little at a time while stirring to avoid clumps.
- Lower the heat, cover, and let simmer for 15–20 minutes, stirring occasionally.
✅ Step 4: Final Touches
- When the cassava is fully cooked and soft, stir in your leafy greens (spinach or bitterleaf).
- Cook for an additional 5 minutes until greens are wilted and blended in.
- Taste and adjust salt or seasoning if necessary.
- Remove from heat and let sit for a few minutes to thicken.
🍽️ Serving Suggestions
Cassava Porridge with Palm Oil can be enjoyed alone or served alongside:
- Fried plantains
- Avocados
- Grilled protein (chicken, fish)
- A chilled glass of Kossam or Ginger Beer
💡 Tips for Best Results
- Use fresh cassava: Avoid cassava with brown spots or soft centers.
- Watch your water: Add water gradually to maintain porridge texture.
- For more flavor: Use fermented cassava for a sour undertone similar to Ghanaian agbelima.
- Don’t skip palm oil: It brings the traditional flavor and orange hue.
❓ Frequently Asked Questions (FAQs)
Q: Can I use cassava flour instead of fresh cassava?
Yes, but the texture and authenticity may be compromised. Freshly grated cassava gives the best results.
Q: Can this be made vegan?
Absolutely! Skip the fish or meat and use mushrooms or more greens.
Q: How long does it last?
It can last up to 3 days in the fridge. Reheat with a splash of water for softness.
🏁 Final Thoughts
Cameroonian Cassava Porridge with Palm Oil is more than a dish—it’s a celebration of tradition, warmth, and communal meals. Whether enjoyed on a rainy day or served during cultural events, it’s a must-try for anyone seeking an authentic taste of Cameroon.
Try it at home and bring Cameroon to your kitchen with this earthy, wholesome meal!