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Cacana com Arroz branco
Prato Principal Traditional
About the Dish
<p><strong>Cacana</strong> is a bitter-tasting creeping plant, much appreciated in traditional Mozambican cuisine, especially in the southern region of the country. Its scientific name is <em>Momordica balsamina</em>, and it belongs to the cucurbitaceae family - the same as cucumber and pumpkin.</p><ul>
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<p><strong>Perennial herbaceous</strong> plant, with prostrate or climbing growth</p>
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<p>Stems that can reach between <strong>1.5 to 3 meters</strong> in length</p>
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<p><strong>Palmatiquinquelobate</strong> leaves (with five lobes), alternate</p>
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<p>Produces <strong>spiral tendrils</strong> to attach to supports</p>
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<p><strong>Dioecious</strong> species (male and female flowers on separate plants)</p>
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Nutritional Information (per serving)
Ingredients
Preparation Method
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<p><strong>Select and wash the cacana</strong> Choose the freshest leaves, wash well and set aside.</p>
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<p><strong>Prepare the coconut milk</strong> Place the grated coconut in a container, add warm water, squeeze well and strain to obtain the milk. Set aside.</p>
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<p><strong>Cook the sauce</strong> In a pot, place the coconut milk and pounded peanuts. Bring to a boil and let it reduce a little. Add salt to taste.</p>
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<p><strong>Add the cacana</strong> Add the cacana leaves to the sauce and cook for about <strong>5 to 7 minutes</strong> with the lid open. This helps soften the bitterness without completely eliminating the characteristic flavor.</p>
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<p><strong>Serve</strong> Remove from heat and serve with <strong>white rice</strong></p>
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