Egusi Cassava Loaf · Ewondo Kitchen
Nnam Ngon
Photo: Alicepegie / Wikimedia Commons · CC BY-SA 4.0
Nnam ngon looks almost identical to its cousin nnam owondo, but swaps the groundnut paste for ground egusi (melon seed) paste, giving it a paler color and a waxier bite.
Ground egusi seeds are mixed with fish or crayfish and spices, wrapped in banana leaves, and steamed into a firm loaf, then sliced and eaten with cassava or plantain around Yaoundé's markets.
Why it's made this way: It's one of a family of steamed, leaf-wrapped Ewondo dishes from the Centre region built on a starch-plus-oilseed base, prized for keeping well without refrigeration.
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