Feuilles de Manioc au Coco de Port-Gentil (Gabonese Greens in Coconut Cream & Garlic) – Authentic Gabon Recipe
From the coastal peninsula of Port-Gentil: leafy greens slow-simmered in creamy coconut milk.
- Country of Origin
- 🇬🇦 Gabon (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely chopped cassava leaves or spinach/collard greens, Sweet bell peppers, Boiled plantains or rice, Thick coconut milk, 5 cloves garlic
Ingredients for Feuilles de Manioc au Coco de Port-Gentil (Gabonese Greens in Coconut Cream & Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or spinach/collard greens, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup boiled plantains or rice
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Gabon seasoning (5 cloves garlic, onions, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves or spinach/collard greens for 5 minutes.
- Add minced onion, garlic, thick coconut milk, and 5 cloves garlic, onions, ginger, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in boiled plantains or rice right before serving warm.