Plat principal
Nnam Wondo (Nnam Owondo)
Nnam Wondo is a traditional Beti dish made from cooked peanuts wrapped in banana leaves and steamed en papillote.
Prep20 min
Cooking40 min
Total1 h
Servings4
DifficultyMedium
Calories410 kcal
Preparation
1 h- Roast the peanuts and grind them to obtain a fine paste.
- Sort and soak the madjanga (crayfish).
- Pour the water into the pot.
- When the water boils, take out half of it and set it aside; add the chosen protein and the peanut paste to the boiling water left on the heat.
- Stir vigorously to avoid lumps. At first you will have a rather liquid mixture, but it will thicken.
- Gradually add the other half of the water; the oil will rise to the surface. Count on about 10 minutes of cooking over medium heat.
- While stirring constantly, add salt and chili. Form a ball with the mixture and put it into the banana leaves.
- Tie firmly and cook for 30 minutes over low heat.
- Serve with cassava sticks or plantain.
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