Ndomba with Tilapia – Cameroon's fragrant secret in the leaf
Cameroonian cuisine offers dishes that touch not only the palate but also the soul. Ndomba is one such dish – a traditional meal in which fish or meat is wrapped in leaves with an aromatic blend of spices and gently steamed. Originating in southern Cameroon, particularly among the Bassa and Beti peoples, it is a prime example of the art of "cooking in a leaf."
What makes Ndomba so special?
Ndomba is more than just a recipe – it's a ritual. The ingredients are carefully prepared, the spices lovingly blended, and the fish is wrapped in marantacea or banana leaves , which are readily available throughout Cameroon. Steaming preserves all the aromas, leaving the fish tender and succulent. The result: a dish that smells wonderful, tastes delicious, and tells a story.
Typical of Ndomba is the use of odjom leaves (maniguette or ginger leaves) and messep . These give the dish a distinctive aroma that immediately evokes Cameroonian cuisine. In some regions, mbongo spice used, which then gives the dish the name Mbongo Ndomba and is responsible for its characteristic black color.
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Odjom leaves (maniguette/ginger leaves), which are prized for their fresh, slightly spicy and aromatic flavor.
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Messep , also known as African basil ( Ocimum gratissimum ) , is a traditional spice of the Bassa people , intensely spicy and aromatic with a peppery freshness. It lends the dish an earthy depth and is actually an essential ingredient in classic Ndomba preparation – but it wasn't available in this case. If Messep isn't on hand, European basil be used as a substitute – although it has a milder aroma, it still retains the fresh, herbaceous notes of the dish.
Ndomba is often served at celebrations or family gatherings – a dish that combines community, tradition, and enjoyment. It pairs perfectly with Miondo, Bobolo, or rice , bringing the pure taste of Cameroon to the table.
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Ndomba with Tilapia
Ingredients
- 2-3 medium-sized tilapia (ready to cook (cut into 3-4 pieces))
- 2-3 large tomatoes (finely chopped)
- 1 large onion (finely chopped)
- 4-6 cloves of garlic (crushed)
- 4-6 marantaceae leaves (alternatively: banana leaves or baking paper)
- Optional: Aluminum foil as additional protection (to prevent the leaves from leaking)
- Kitchen twine for tying
- 1-2 tablespoons of fish seasoning (e.g. Chez Fadi's FishMix)
- 4-6 Odjom leaves (maniguette/ginger leaves)
- Optional: Messep – traditional spice, not used here
- 4-6 EL neutral oil
- 3-4 Scotch Bonnet (to taste, very strong)
- Salt to taste
- Optional: ½ green (½ red, ½ yellow bell pepper in strips – only for decoration when serving)
Instructions
marinating fish
- Wash the tilapia pieces, pat dry, and place in a bowl. Mix with salt, oil, and Chez Fadi's FishMix. Let marinate for 15–20 minutes.
Prepare the ingredients
- Finely chop the tomatoes and onion. Crush the garlic. Mix everything together well with the marinated fish.
Prepare leaves
- Briefly dip marantaceae or banana leaves in hot water or over a flame to make them supple.
- Optionally, place aluminum foil underneath to prevent liquid from leaking out during cooking.
- Place one or two Odjom and Messep leaves (if available) on the prepared sheet.
Form fish parcels
- Place 2 to 3 pieces of fish with the marinade onto the leaves.
- Place a whole or half a Scotch Bonnet on top.
- Carefully wrap everything in the leaves and tie it securely with kitchen twine.
Ferment
- Steam for approximately 30–40 minutes or bake in the oven at 180 °C (top/bottom heat) for approximately 35–40 minutes.
Serve
- Carefully open the packets and serve the fish hot.
- Miondo, Bobolo or rice would go well with it.
- The bell pepper strips can be arranged on the plate as a colorful garnish.
Notes
Tip:
- Odjom and Messep leaves are crucial for the characteristic aroma.
- Scotch Bonnet gives the dish its typical spiciness – use less or omit it if needed.
- The leaves keep the fish moist and allow it to absorb the spicy aroma intensely.
