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Chencheni Neka [Slippery Cabbage with Ngali Nut]

Ingredients
  

  • 2 Slippery cabbages
  • 6 cups Ngali Nut
  • 500 ml Water
  • Salt - taste

Equipment

  • 1 scraper
  • 1 dish/bowl
  • 1 wooden bowl
  • 1 wooden spoon/tongs
  • flat trays
  • 1 strainer
  • copra shuck bags
  • 6 small banana leaves - heat over fire
  • prepare oven/motu
  • firewood

Procedure
 

  1. Prepare the open fire.
  2. Using a wooden bowl mashed ngali nut (fine).
  3. Wash slippery cabbage and remove from the stem and put it in a bowl.
  4. Use a wooden spoon to scrap mashed Ngali nut into a bowl.
  5. Add water to the mashed ngali nut and mix it well (if it is still dry add more water).
  6. On a flat tray, arrange banana leaves diagonally and sprinkle the ngali nut mix over the leaves. Then place the first layer of slippery cabbage, after that add ngali nut evenly on top of the layer (to your preference), then add another layer of slippery cabbage and then ngali nut, repeat the layers until all the cabbage and ngali nut finishes.
  7. Make a hole in the middle of the layers of cabbage and ngali nut and place a few cabbage leaves and then add a few hot stones in the middle and cover it with few cabbage leaves.
  8. Then use a knife to make small holes at the bottom of the banana leaves.
  9. Baked over the oven for 1 hour or so.
  10. Open oven, scrap into a tray.
Prepared by: DJAM Catering