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Pemba (Mozambique)
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Side dish
Vegan
Food Flavour DNA
Nutritional Values
250kcal
4gProtein
15gCarbs
22gFat
3gFibre
150 gServing
* Per serving · 150 g. May vary.
Kakana
How to order / say it
Say it
Kakana — [kah-KAH-nah]
Order
I'd like Kakana, please.
Locally
Quero Kakana, por favor.
Say locally
A simple dish of locally grown bitter greens sautéed with garlic.
Why try it?
Kakana is a culinary testament to Pemba's agricultural variety, offering a taste of earthiness and traditional dietary customs. These greens are cherished for their health benefits and distinct flavor.
How it tastes
Kakana has a pleasantly bitter taste, complemented by the fragrant aroma of sautéed garlic. Lightly oily, it's typically served warm as a refreshing contrast to richer dishes.
Origin & History — first documented: 1770
Sautéed bitter greens such as Kakana have been utilized in Pemba's kitchens since at least the late 18th century, valued for their resilience and health advantages. They became especially popular at communal meals, signaling a connection to the land and simple pleasures.
Recipe
Ingredients
- 🥕 300 g bitter greens
- 🧄 4 cloves garlic
- 🫒 3 tbsp olive oil
- 🧂 to taste salt
- 🍋 to taste lemon juice
Method
- 1 Heat olive oil in a pan over medium heat.
- 2 Sauté garlic until golden brown.
- 3 Add bitter greens, stirring until wilted.
- 4 Season with salt and lemon juice, then serve.
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