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Central African Republic Ngukassa Soup (Plantain Soup)

December 18, 2014 By Darlene at International Cuisine

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A bowl of plantain soup drizzled with palm oil and garnished with peanuts

Central African Republic plantain soup is called Ngukassa is thick and hearty.  Ngago leaves are a slightly bitter spinach type leaf native to CAR. You can use  swiss chard, collard green, or kale as a good substitute.  The combination of the plantains, peanut paste, greens and palm oil makes for a wonderful bite. Fufu is a cornmeal porridge that can be used to scoop up this soup/stew for an authentic experience.

Central African Republic Plantain Soup

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5 from 1 vote

Ngukassa Soup (Plantain Soup)

Course Soup
Cuisine Central African Republic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 semi-ripe plantains
  • 2 bunches of ngago leaves this is a kind of slightly bitter native spinach
  • ½ cup fresh blanched, peanuts
  • 1 Tablespoon red palm oil
  • 1 quart water

Instructions

  • Peel the plantains and cut each one into 6 sections. Place 2 Tablespoons of the peanuts in a bowl, cover with cold water and set aside to soak.
  • Crush the remaining peanuts in a mortar or grind in a food processor until you have a paste.
  • Wash the ngago leaves and trim off the stems then chop them coarsely.
  • Bring the water to a boil then add the plantains, ngago leaves and peanut paste.
  • Stir to combine, reduce to a simmer, cover and cook for 30 minutes, or until the plantains are tender.
  • Drain the soaked peanuts and add to the soup.
  • Cook for 5 minutes more then take off the heat and stir in the red palm oil.
  • Serve warm.

 

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Filed Under: Central African Republic, Recipes, soup, Vegetarian

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