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FREN
Centre · South

Ndomba

Steamed in leaves

Aussi écrit : poisson en papillote, ndomba de poisson, ndomba de poulet

Ndomba, plat camerounais
Photo : Étienne Talla, CC BY-SA 4.0

What is it?

Ndomba is a way of cooking en papillote: meat or fish, marinated with aromatics, is wrapped in banana or cocoyam leaves then cooked slowly, steamed or over embers. Sealed in, the leaves hold the juices and concentrate the aromas.

Where does it come from?

It is eaten across the whole country.

Associated people(s) : Beti

The word first names a cooking method (en papillote), not an ingredient: there is ndomba of fish, chicken, beef or game.

Main ingredients

  • Fish, chicken, beef or game
  • Local aromatics: messep (tropical basil), odzom, ginger, garlic
  • Spices: djansang, pèbè
  • Banana or cocoyam leaves

What to eat it with

Cassava stick (bobolo), plantain or cocoyam.

Origin and tradition

A technique associated with the Beti of the Centre and South, also known in neighbouring Gabon. Fish ndomba is a festive dish, notably at Christmas.

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