Gozo

About This Recipe

Gozo is the daily bread of the Central African Republic — a stiff cassava porridge cooked to a dense, glossy consistency. It is served with sauces made from koko leaves (a type of wild spinach), smoked fish, or palm nut broth. Eaten with the right hand, a piece of gozo is used to scoop the accompanying sauce.

Ingredients

Serves 4

• 2 cupscassava flour (gari or manioc flour)
• 4 cupswater
• 300 gkoko leaves or spinach, shredded
• 2 tbsppalm oil or vegetable oil
• 1 smallonion, sliced
• salt to taste

Instructions

1. 1

   Cook gozo

   Bring 4 cups water to a boil. Gradually stir in cassava flour, beating vigorously to avoid lumps. Reduce heat to low and stir continuously 15-20 minutes until very stiff and shiny.

2. 2

   Sauté leaves

   Heat palm oil in a pan. Fry onion until soft, 4 minutes. Add shredded koko leaves and stir-fry 5 minutes. Season with salt.

3. 3

   Plate

   Wet your hand or a spoon and shape gozo into smooth mounds. Serve the sautéed leaves alongside.

4. 4

   Serve

   Add smoked fish or grilled meat on the side if desired.

Variations

• •

  Serve with moambé sauce instead of sautéed leaves.

• •

  Add dried shrimp to the leaf sauce for a seafood note.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Gozo hardens on cooling. Reheat with a splash of water, stirring vigorously.

Frequently Asked Questions