Nkui (Served with Corn Couscous)

shopping_basket Ingredients 19 items

• check_circle Nkui stems (bark of Triumfetta pentandra)
• check_circle Olom or Hiomi (bark of the garlic tree / Scorodophloeus zenkeri)
• check_circle Mendak (Monodora myristica seeds)
• check_circle Melam (small pepper-like fruits)
• check_circle Nsanshu (small pepper-like fruits)
• check_circle Nsu'nflu (fragments of a twisted greyish root)
• check_circle Susue (local eggplants)
• check_circle Tshutshe (fruit of Tetrapleura tetraptera)
• check_circle So (wild pepper)
• check_circle Tshii (small dried brown fruits)
• check_circle Nga'lomsi (roots of Monodora myristica)
• check_circle Nga'na, o fhuihu (small reddish roots)
• check_circle Lom nkak (Afrostyrax lepidophyllus)
• check_circle Soh (Capsicum frutescens)
• check_circle Ntshop (lye or ash vinegar)
• check_circle Rock salt
• check_circle Condiments (ngachu'u, lepka'ah, diepse'eh, zehfe, lep bark, sisieu, lep fruits)
• check_circle Salt
• check_circle Chili pepper

receipt_long Preparation Steps

1. 1
   Nkui:
2. 2
   Clean the Nkui stems by removing their bark. Tie these stems into a bundle and soak them in a little hot water for about fifteen minutes. This helps the production of the slimy substance.
3. 3
   Meanwhile, grind the condiments, starting with the hardest ones such as the bark of the garlic tree and the fruits, the "Mendak" and "Tshùtshe" seeds lightly flamed or grilled to boost the aroma. The slimy substance of the "Nkui" sauce is obtained by rubbing together the previously macerated nkui bark.
4. 4
   This slimy substance is transferred to another dish or into the pot used to cook the corn couscous; the extraction continues until the desired quantity is obtained, adding lukewarm or cold water if needed. Once the extraction is finished, the color of the slime depends on the type of nkui used.
5. 5
   In a pot over very low heat, the slimy substance is vigorously beaten with the right hand for a while before adding, while continuing to beat, the crushed condiments, then the ash vinegar and the rock salt previously dissolved in a little water, until a smooth mixture is obtained. Tips for eating nkui with corn couscous: Eating nkui with corn couscous is not easy for everyone; it is a very difficult operation for those who have not mastered it. Indeed, my dear friends, it takes technique and a lot of skill. To begin, take a ball of couscous and place it on your plate, then pour some nkui onto the same plate. When there is enough, cut the slimy mass by pressing the thumb firmly against the curled index finger, or quickly curl the ring finger and little finger into the palm, keeping the fingers tightly together and pressing them firmly against the palm. Once the slime is cut, the sauce-soaked ball is kneaded 2 to 3 times by squeezing the 4 fingers (apart from the thumb), in order to get a good mix. Finally, it is tossed into the mouth and swallowed right away.