Plat principal
Nkui (Served with Corn Couscous)
"Nkui" is a slimy sauce obtained by working the bark of the plant of the same name in water. During its preparation, the Nkui is seasoned with twelve local condiments.
Prep40 min
Cooking30 min
Total1 h 10
Servings6
DifficultyHard
Calories180 kcal
Preparation
1 h 10- Nkui:
- 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.
- 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.
- 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.
- 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.
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