Sanga

Preparation

1. Soak the dried corn in cold water for at least 2 hours (or overnight). Drain and boil in fresh water for 40 minutes until the corn is tender but still holds its shape.
2. If using cocoyam, peel and cut into small pieces. Boil separately for 20 minutes until soft, then mash roughly (not smooth) — this will thicken the sanga.
3. Heat palm oil in a large pot over medium heat. Add the chopped onion and fry for 6 minutes until golden. Add the crayfish and fry for 2 more minutes.
4. Add the cooked corn and mashed cocoyam (if using). Stir well to combine. Add 300ml of water. Stir, cover and cook for 10 minutes.
5. Add the shredded pumpkin leaves or spinach on top. Do not stir immediately — cover and steam for 5 minutes until the leaves wilt.
6. Stir everything together. Add Maggi, pepper, and salt. Cook uncovered for 5 more minutes until the dish is cohesive and any excess liquid has evaporated.
7. The sanga should be thick and moist — not dry, not watery. Taste and adjust.