Kwem
Pounded cassava leaves in palm-nut juice
Aussi écrit : kpem, kpwem, kwém, feuilles de manioc pilées
What is it?
A paste of pounded cassava leaves, cooked with palm-nut juice, the thick extract that is also the base of palm-nut sauce. Depending on the household, mashed ripe banana or African eggplants are added.
Main ingredients
- Pounded cassava leaves
- Palm-nut juice
- Ripe banana or African eggplants (in some recipes)
What to eat it with
Cassava or cocoyam.
Origin and tradition
A dish much loved by the peoples of the centre of the country, the Beti, Bulu and Eton. A variant, mboam kpem, steams the pounded cassava leaves inside banana leaves.