Nkui spices are used mainly in the preparation of the dish called nkui. The nkui is a traditional dish from Western Cameroon prepared on the occasion of the birth of a child and served to the mother.
It is a sticky sauce made from the bark of a plant called Triumfetta pentandra. During its preparation, Nkui is seasoned with several local condiments: Ngachu’u, Lepka’ah, Diepse’eh, Zehfe, the bark of the lep, Susieu, the fruits of the lep.
It is said of the Nkui that it makes the mother’s breast abundant and facilitates its flow. This dish is traditionally known for its effects on digestion (laxative). It is also said to stimulate the appetite, to stimulate galactorrhea, and also to treat malaria and colic.
Served with corn couscous, nkui is eaten by hand. Indeed, the sauce is so sticky that no utensil can catch it.
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