Odjom, dry maniguette, kable

Odjom, from which its scientific name is derived, is a condiment that can be used in all kinds of dishes. Its perfume is a marvel in various dishes.

The Maniguette aka Odjom is a large herb that can reach two meters, with a large rhizome, tracing (characteristic of the plant) the shape of the leaves.e of the Zingiberaceae). The leaves are very large, lanceolate. The inflorescenses are short and start from the rhizome. The Maniguette fine develops at its base a yellow to red flower like its bright red fruit which contains a soft pulp and a spicy and aromatic seed called betis (issone) very good to eat fresh and dry it is used in various dishes from our home.

Recipe for Roast Pork with semi-ripe plantain

This recipe is one of the favourite dishes of Cameroonian families. And this encouraged me to present it to you in the African cookbook of Epices du Monde.

Take the pork meat, cut it into pieces, put it in a pot, add salt, chop the onion, put in some odjom leaves and crushed pigment.

Put the pot on the fire without adding water and let the meat boil first with its own water and when it finishes add water to cook the meat to your taste.

Crush garlic, white pepper, ginger, a few slices and pepe, ndjansang, ripe tomatoes.

Place a pot on the fire and heat it up then add the oil of your choice which will heat up put salt, chopped onion and the necessary crushed with a little cube turned the whole and let it simmer for 5 to 10 minutes.

Put the boiled pork in this mixture of condiments and stir it while tasting the seasoning.

Leave to cook for 20 to 25 minutes.

Cook the plantain. Clean the plantains, then put them in a pot and place on the fire and let them cook for 20 to 25 minutes.

Thank you and enjoy.