Nkui
Ouest · 90 min · Hard · Serves 2
A traditional Bamiléké dish: Nkui stems worked in warm water into a glossy, stretchy sauce with country spices, eaten by hand with soft couscous.
Ingredients
- 300g Nkui stems
- 60g Nkui spice mix
- 30g Baking soda (kanwa)
- 4 cubes Seasoning cube (Maggi)
- 10g Salt
Instructions
- Wash the dried Nkui bark thoroughly under running water.
- Place the fibers in a bowl, pour boiling water over them and let it cool to a warm, handleable temperature.
- Squeeze, rub and knead the fibers vigorously for 5–8 minutes until a thick, slimy liquid is extracted.
- Discard the spent fibers, keeping only the viscous liquid base.
- Dissolve the Nkui spice powder in a little water to a smooth paste.
- Stir the spice paste and limestone (kanwa) into the slimy base and whip vigorously until deep brown; add the seasoning and salt, beat once more and serve.