The African pistachio (also known as pistache africaine or egousi/egusi in English) is the seed of certain species of gourds that grow mainly in tropical West Africa. This type of gourd is very popular due to its high oil and protein content.
In Cameroon and West Africa, their use in the kitchen is very diverse.
The most popular dishes made with pistache are Mets de pistache, also known as Ngôndo'o , and Sauce Pistache.
Mets de Pistache is a type of cake made from pistachios, which are traditionally steamed in banana leaves.
The best pistachio fried dough I've ever eaten was made by my maternal grandmother. Back then, whenever we visited her, she always served it (called Mbouo Nji'i ) with yam, bobolo, or bread. What wonderful memories!
I watched them prepare it so often back then, and I'm sharing the recipe with you as I remember it. It would even taste like Grandma's if I prepared it in fresh banana leaves.
In my recipe I use baking paper instead of banana leaves, as I couldn't find any here.
Traditionally, pistachio dishes are prepared with plenty of meat and/or fish. However, they taste almost as good without meat, making them a delicacy for vegetarians as well.
Ingredients
300g dried pumpkin seeds,
approx. 500g meat or fish,
2 eggs
, 1 tsp pepper, black and white
wine, dried shrimp (optional),
salt,
2 tbsp Magic Sauce,
water
preparation
Cut the meat into bite-sized pieces and place in a pot with salt, Magic Sauce, and water. Bring to a boil. Then set aside
Wash the pumpkin seeds, place them in a blender with pepper and just enough water
to form a puree, transfer to a bowl, and let it sit for about 20 minutes.
Then season the puree with salt and add the eggs. Stir well so that the eggs are thoroughly mixed into the puree.
Add the dried shrimp, the cooked meat, and some of the meat jus. Mix everything well, season to taste, and add more meat jus if needed.
Meanwhile, place a plate or a smaller pot lid inside a larger pot, cover with water and bring to a boil
First cover a bowl with aluminum foil, then with baking paper, then fill it with the mixture and tie it closed.
Place the packets in the pot and cook, covered, for approximately 45 minutes. Add water occasionally
Then remove the finished cake from the foil and serve hot.
The whole thing as a video
Et voilà! Bon appétit!
Mets de Pistache | Ngônd'a
Ingredients
- 300 g dried pumpkin seeds
- 500g meat or fish
- 2 eggs
- 1 tsp pepper S&W
- 20 g Dried Prawns ( (optional))
- 2 tbsp Magic Sauce
- approx. 500 ml water (for cooking meat)
- Salt
Instructions
- Cut the meat into bite-sized pieces
- Place in a pot with salt, Magic Sauce and water and boil
- Wash the pumpkin seeds, place them in a blender with pepper and only as little water as necessary.
- Blend everything into a paste, pour into a bowl and let it sit for about 20 minutes
- Then add salt to the mash and the eggs. Stir well so that the eggs are thoroughly mixed into the mash
- Add the dried shrimp, the cooked meat and some meat jus, mix everything well, season to taste and add more meat jus if needed
- Place a plate or a smaller pot lid inside a larger pot, cover with water and bring to a boil
- First cover a bowl with aluminum foil, then with baking paper, then fill it with the mixture and tie it closed.
- Continue until all the packages are tied.
- Place the packets in the pot and cook, covered, for approximately 45 minutes. Add water occasionally.
- Then remove the finished cake from the foil and serve hot, that's it.
