Kono Ngond
This dish is made using the seeds of cucurbitaceous plants, known locally as “pistaches” or egusi. It can be made with fish or meat.
This recipe was kindly contributed by Romuald Ngomssi Ngomssi, a Cameroonian Young Expert of the AU-EU Youth Cooperation Hub. The “Hub” (www.aueuyouthhub.org) is an initiative aiming to pilot ideas proposed by young people at the 5th AU-EU Summit in November 2017. The pilot projects will unfold in six areas: Education and Skills; Business and Job Creation; Environment and Climate Change; Culture, Arts and Sports; Governance and Political Inclusion; and Peace and Security.
- 1 kg of dried pumpkin seeds
- 300 g of smoked fish
- 1 l of water
- salt
- banana leaves (or suitable cling film)
- string
Prepare the banana leaves by soaking them for 5 mins in boiling water. Clean the fish, remove the skin and soak in lukewarm water. Finely crush the pumpkin seeds, place them in a terrine dish, and pour over half of the water to form a paste.
Season with salt (and other spices to your taste) and gradually add the rest of the water. Strain the fish and add to the dish. Place the banana leaves over the bowl in a cross.
Place a portion of the seed/fish paste in the centre and tie up the banana leaf parcel with string. Steam for 2 hours on medium heat.
This dish is made using the seeds of cucurbitaceous plants, known locally as “pistaches” or egusi.
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