Ndomba de Porc (Pork Cooked in Banana Leaves) is a traditional Cameroonian recipe for a classic dish of pork with tomatoes, lemon juice 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: Pork Cooked in Banana Leaves (Ndomba de Porc).
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Ndomba de Porc (Pork Cooked in Banana Leaves): A Cameroonian recipe for a dish of pork with tomatoes, lemon juice, onions, chillies and herbs steamed in banana leaf parcels.
Ingredients:
1 pork hock
1 tomato
1 onion
juice of 1 lemon
5 wild basil leaves (masep), or parsley
4 odzom (ginger) leaves (or substitute bayleaves)
1 small piece of ginger, finely chopped
salt and freshly-ground black pepper, to taste
hot chilli powder, to taste
groundnut oil, for frying
4 banana leaves, for covering (or use sheets of kitchen foil)
Method:
Cut the meat into bite-sized pieces. Heat about 4 tbsp oil in a frying pan. Add the pork and fry for about 4 minutes, or until nicely browned. Drain the meat and set aside.
Trim the banana leaves neatly. Take a banana leave and set a ginger leaf (or bayleaf) in the base. Sit 1/4 of the pork on top, and sprinkle the meat with lemon juice. Thinly slice the tomato and onion and use these to layer over the meat.
Scatter over the finely-chopped ginger and season to taste with salt, black pepper and hot chilli powder. Close the banana leaf over the meat and tie securely in place.
Arrange the banana leaf parcels in the base of a pot large enough to hold them. Pour in enough water to come 1/3 of the way up the sides of the parcel.
Place over medium-high heat, bring to a boil, then reduce to a simmer, cover and cook for about 35 minutes, or until the meat is tender.
Unwrap the parcels and season to taste. Serve accompanied by rice, fried plantain or boiled cassava.
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