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.