N'dzan (Hibiscus Leaves Stew) is a traditional Cameroonian recipe for a classic stew of smoked meat, egusi powder and hibiscus (roselle) leaves in a red palm oil, onion and tomato base. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Hibiscus Leaves Stew (N'dzan).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly known as 'egusi seeds' that are extensively cultivated in Nigeria and Central Africa for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews. In this case a paste made from the hulled seeds is called for. If you cannot get egusi seeds then the hulled seeds of any pumpkin, hulled and pounded or ground to a paste can be used.
Ingredients:
150g young hibiscus leaves (n'dzan)
600g smoked meat
100g ndjo powder (egusi powder)
100ml red palm oil
a few African blue basil leaves (or Thai basil)
2 bouillon cubes
2 onions, finely chopped
2 tomatoes
1 hot chilli
1/2 tsp salt
Method:
Trim the smoked meat, place in a large bowl, cover with hot water and set aside to soak for 60 minutes. After this time, drain the meat and cube. Transfer to a large pot, add 1l water, bring to a boil, reduce to a simmer and cook for 60 minutes, or until the meat is tender. Drain the meat and set aside.
Wash the hibiscus leaves well then shred finely and place in a saucepan with 1l cold water and the salt. Bring to a boil, reduce to a rolling boil and cook for 15 minutes. Drain the n'dzan (hibiscus leaves) then transfer to a bowl of cold water to cool. Drain and squeeze out the excess liquid.
Pound the chilli and basil leaves to a paste in a mortar. Core the tomatoes, add to the chilli mixture and pound to combine.
Heat the palm oil in a heavy-based casserole dish. Add the onions and fry for 2 minutes then add the meat and the tomato and chilli paste. Season to taste with salt then stir and cook for 10 minutes more.
Stir in the ndjo powder until blended then work in 500ml water. Stir once more and add the hibiscus leaves. Crumble in the bouillon cubes and season with hot chilli powder to taste.
Bring the mixture to a boil and cook for 10 minutes. Adjust the seasoning to taste and serve hot accompanied by rice, boiled yam or boiled plantains.
)
