Gastronomy Main Dish

Cacana with White Rice

Cacana is a bitter-tasting creeping plant, much appreciated in traditional Mozambican cuisine, especially in the southern region of the country. Its scientific name is Momordica balsamina, and it belongs to the cucurbit…

Cacana with White Rice
Prep time30 min
Servings7 people
DifficultyEasy

About the dish

Cacana is a bitter-tasting creeping plant, much appreciated in traditional Mozambican cuisine, especially in the southern region of the country. Its scientific name is Momordica balsamina, and it belongs to the cucurbitaceae family - the same as cucumber and pumpkin.

  • Perennial herbaceous plant, with prostrate or climbing growth

  • Stems that can reach between 1.5 to 3 meters in length

  • Palmatiquinquelobate leaves (with five lobes), alternate

  • Produces spiral tendrils to attach to supports

  • Dioecious species (male and female flowers on separate plants)

Ingredients

  • 200 g of fresh cacana leaves

  • 2 cups of pounded or ground peanuts

  • 1 freshly grated coconut

  • Salt to taste

  • Warm water, as needed to extract the coconut milk

Method

  1. Step 1

    Select and wash the cacana

    Choose the freshest leaves, wash well and set aside.

  2. Step 2

    Prepare the coconut milk

    Place the grated coconut in a container, add warm water, squeeze well and strain to obtain the milk. Set aside.

  3. Step 3

    Cook the sauce

    In a pot, place the coconut milk and pounded peanuts. Bring to a boil and let it reduce a little. Add salt to taste.

  4. Step 4

    Add the cacana

    Add the cacana leaves to the sauce and cook for about 5 to 7 minutes with the lid open. This helps soften the bitterness without completely eliminating the characteristic flavor.

  5. Step 5

    Serve

    Remove from heat and serve with white rice

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