Ndomba (Cameroonian Fish Steamed in Leaves)
Cameroon
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Ndomba is fish, chicken or pork seasoned with a paste of local aromatics, wrapped in banana leaves and steamed. It is Cameroonian, and it belongs to the same family of leaf-wrapped dishes as kwacoco bible and ekpang nkwukwo. Papillote is the technique, and the leaves are not packaging. Wrapped tightly, the parcel traps every drop of moisture the fish releases, so it cooks in its own juices with the aromatics rather than losing them to a pan. The banana leaf also flavours what is inside it, a grassy, faintly tea-like note that foil cannot provide. Joom leaves, which the ingredient list also names, are used the same way in Cameroon. The spice list is what places it. Pèbè (false nutmeg), country onions, white pepper, mesep (wild basil), akpi and garlic are West and Central African aromatics, and the source is right that the blend changes depending on whether you are making the fish, chicken or pork version. Two problems with the source. It calls for two sachets of a branded spice mix, which has been described generically. And the whole recipe is very sparse, five short steps for a dish that involves making a spice paste, portioning, wrapping and steaming.
Ndomba is a Cameroonian dish in which fish, chicken or pork is seasoned with local aromatics, wrapped in banana or joom leaves and steamed. It belongs to a family of leaf-wrapped Cameroonian dishes and is served with bobolo, plantain or another starch.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Cut the fish into 2 or 3 pieces depending on size, clean and wash it, then leave it to soak in salted water.
Chop all the aromatics finely, the leek, onion, celery, tomatoes and basil or mesep.
Mix the chopped aromatics with the spice mix and salt, and work in a little oil to bring it together into a paste.
Wash the banana leaves. Pass them briefly over a flame or through hot water first, which makes them pliable enough to fold without splitting.
Divide the fish and the spice paste between the leaves and fold each into a sealed parcel, tying it if needed.
Steam the parcels for about 20 minutes, until the fish is cooked through.
Serve with steamed or pounded plantain, bobolo, or any tuber.
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