Equatoguinean Corn and Fish Leaf Parcels
Leaf-wrapped dishes are common in Equatoguinean cooking. This documented-style variation encloses a smoked-fish filling in corn dough and steams the parcels in banana leaves until firm.
Prep
35m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gCorn Dough
- 35mlVegetable Oil
- 10gSalt
Filling
- 320gSmoked Fish (flaked)
- 180gTomato (finely chopped)
- 140gOnion (finely chopped)
- 10gGarlic (crushed)
- 10gHot Chili (finely chopped)
- 30mlPalm Oil
Parcels
- 4pcsBanana Leaf (trimmed)
- 1.6lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
mix the corn dough, vegetable oil, and salt in a bowl until smooth and pliable.
- 02
heat the palm oil in a pan over medium heat.
- 03
Add the onion and cook until softened.
- 04
Stir in the tomato, garlic, and hot chili, and cook until the mixture thickens.
- 05
Fold in the smoked fish and cook briefly so the filling is evenly mixed, then remove it from the heat.
- 06
Bring the water to a steady simmer in a steamer pot.
- 07
Pass the pieces of banana leaf over the steam for a few seconds to soften them, then pat them dry.
- 08
Place some dough on each banana leaf, add a spoonful of filling in the center, and fold into tight parcels.
- 09
Steam for 35 to 40 minutes, until the corn dough is firm and cooked through.
- 10
Serve warm.
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