- Fresh fish (catfish or freshwater fish; chicken also used)
- Banana leaves (or joom leaves)
- Tomatoes, onion, leek, celery, basil or 'mesep'
- Pebe, country onion (rondelle), djansang (akpi)
- White pepper, garlic, ginger, oil, salt
Ndomba
Ndomba
Ndomba is fish steamed in banana leaves: catfish or freshwater fish marinated in a ground spice paste, folded into tightly sealed leaf parcels and steamed until the flesh flakes.
The sealed parcel keeps every drop of juice in and the leaf gives an earthy aroma; cookbooks compare it to French en papillote cooking. It is unwrapped at the table and served with plantain, bobolo or tubers.
Key ingredients
Where to try it
- Traditional restaurants and caterers in Yaounde and Mbalmayo.
- Family gatherings in Central Cameroon.