Ndomba de Poisson (Fish Cooked in Banana Leaves) is a traditional Cameroonian recipe for a classic dish of fish with tomatoes, onions, chillies and herbs steamed in banana leaf parcels. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Fish Cooked in Banana Leaves (Ndomba de Poisson).
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This is a classic dish of fish steamed in banana leaf parcels that uses the classic Cameronian herb blend, ajom, osim and masep (ginger leaves, African blue basil and wild basil — substitute celery leaves, parsley and common basil)
Ingredients:
4 very fresh, whole, medium-sized fish
4 banana leaves, trimmed
2 tomatoes
2 tbsp ginger leaves (adom or odzom), finely shredded
2 tbsp African blue basil leaves (or Thai holy basil), finely shredded
2 tbsp wild basil leaves (masep), or parsley
1 hot chilli
2 onions
1 Maggi shrimp cube
salt and freshly-ground black pepper, to taste
Method:
Clean and scale the fish. Wash and pat dry with kitchen paper. Crush the herbs and chilli in a mortar then pound in the tomato and onion. Crumble in the Maggi cube and stir to combine.
Cut deep slashes in the sides of the fish then rub the tomato and spice mix over the inside and outside of the fish.
Set a ginger leaves in the centre of a prepared banana leaf (or use a doubled over sheet of kitchen foil). Sit the fish in a banana leaf on top of the ginger leaves. Wrap the fish securely in the banana leaf and tie securely. Arrange in the base of your pan then pour in 400ml water.
Bring to a simmer, cover the pan and steam the fish parcels for about 40 minutes, or until cooked through.
Remove the fish parcels from the pan when cooked. Open the parcels and season to taste.
Serve accompanied by boiled plantains, cassava, yam, sweet potatoes or plain rice.
As well as fish, this dish can also be made with pork, chicken or bushmeat (game).
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