Ndomba , also known as "fish en papillote" or "fish in banana leaves," is a traditional dish of the Bantu and forest peoples of Cameroon. This festive dish, often prepared for special occasions like Christmas, consists of a whole fish or fillets marinated in a mixture of spices and herbs, then cooked in banana leaves for a smoky and fragrant flavor. Naturally gluten-free, Ndomba is an ideal and light recipe for Christmas and a great way to discover the flavors of Cameroonian cuisine.

Cameroonian Ndomba: a traditional Christmas dish made with fish and spices

Cameroon

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Preparation time: 20 minutes Cooking time 30 minutes Rest time: 1 hour Total time 1 hour 50 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Recipe themes: Christmas ​

Ingredients

Portions

• 1 whole fish (sea bass, tilapia, or Nile perch)

• 1 large onion, finely chopped

• 2 cloves of garlic, chopped

• 1 green bell pepper, cut into small dice

• 1 bunch of parsley, chopped

• 1 bunch of basil or mint, chopped

• 1 chili pepper (optional, according to your taste)

• 1 piece of fresh ginger (approximately 2 cm)

• 2 tablespoons of palm oil (or vegetable oil)

• 1 gluten-free stock cube (optional)

• Salt and pepper, to taste

• Fresh banana leaves (or aluminum foil as a substitute)

• 1 tomato, cut into small cubes

Preparation

1. To prepare the marinade: In a bowl, combine the onion, garlic, bell pepper, tomato, parsley, basil (or mint), grated ginger, and chili pepper (if using). Add the oil, crumbled bouillon cube (if using), salt, and pepper. Mix well to create a flavorful marinade.

2. Marinating the fish: Rinse the fish and pat it dry with paper towels. Lightly score the skin of the fish (or fillets) to allow the flavors to penetrate. Rub the marinade generously all over the fish, inside and out, and let it marinate in the refrigerator for at least 1 hour.
3. Prepare the banana leaves if you are using them; otherwise, use aluminum foil or parchment paper: Quickly pass the banana leaves over a flame to soften them and prevent them from tearing. Cut them into large sections that can wrap the fish.
4. Wrapping the fish: Place the marinated fish in the center of a banana leaf (or aluminum foil), then fold the edges to form a tightly sealed packet. If necessary, use string to secure the packet.
5. Cooking Ngond'a Mukon: Preheat the oven to 180°C or prepare a grill. Place the fish parcels in the oven or on the grill, and cook for approximately 30 to 40 minutes, until the fish is cooked through and tender.
6. Serving: Carefully open the parchment packets and serve the Ngond'a Mukon directly in the banana leaves for a traditional presentation. Accompany it with fried plantains, cassava sticks, or rice for a complete meal.

Keywords: Ngond'a Mukon, fish en papillote, Cameroonian recipe, gluten-free recipe

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