Cameroonian-style Nasi Padang

Ingredients

In this Cameroonian adaptation of Nasi Padang, we incorporate traditional Cameroonian ingredients and cooking techniques to create a unique fusion dish. The original Indonesian flavors are enhanced with the addition of local Cameroonian spices, such as Mbongo spice blend and Njangsa seeds. The side dishes are also modified to include Cameroonian favorites like Ndolé (bitterleaf stew) and Kati Kati (grilled chicken). These changes infuse the dish with the distinct flavors and culinary traditions of Cameroon. We alse have the original recipe for Nasi padang, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground Mbongo spice blend 1 teaspoon ground Mbongo spice blend
• 1 teaspoon Njangsa seeds 1 teaspoon Njangsa seeds
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 bay leaf 1 bay leaf
• 1 cinnamon stick 1 cinnamon stick
• 1 star anise 1 star anise
• 500g beef, cut into cubes 500g beef, cut into cubes
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the Mbongo spice blend, Njangsa seeds, ground ginger, paprika, black pepper, and salt to the pot. Stir well to combine the spices with the onion and garlic.
4. 4.
   Add the rice to the pot and stir to coat it with the spice mixture.
5. 5.
   Pour in the chicken broth and coconut milk. Add the bay leaf, cinnamon stick, and star anise. Stir gently to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
7. 7.
   While the rice is cooking, prepare the side dishes. In a separate pan, heat some oil and cook the beef and chicken until browned and cooked through. Remove from the pan and set aside.
8. 8.
   In the same pan, sauté the diced tomatoes, sliced carrots, diced eggplant, and trimmed green beans until tender.
9. 9.
   Once the rice is cooked, fluff it with a fork and remove the bay leaf, cinnamon stick, and star anise.
10. 10.
    Serve the Cameroonian-style Nasi Padang by arranging the rice on a platter and placing the cooked beef, chicken, and sautéed vegetables on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — For tender beef, choose a cut suitable for slow cooking, such as chuck or brisket. Marinating the beef in the spice blend overnight will enhance the flavors.
• Chicken — To ensure juicy and flavorful chicken, marinate it in a mixture of spices and oil for at least 30 minutes before cooking.
• Mbongo spice blend — If you can't find Mbongo spice blend, you can make your own by combining equal parts ground black pepper, cloves, and nutmeg.
• Njangsa seeds — Njangsa seeds have a nutty flavor and can be substituted with sesame seeds if unavailable.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped scotch bonnet pepper to the rice while cooking.
• Serve the Cameroonian-style Nasi Padang with a side of spicy tomato sauce for added flavor.
• Feel free to customize the side dishes based on your preferences and the availability of ingredients.
• To save time, you can use pre-cooked beef and chicken instead of cooking them from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Cameroonian-style Nasi Padang as a complete meal on its own. It can be enjoyed with a side of fresh salad or steamed vegetables for a balanced and satisfying dining experience.

Presentation advice

Arrange the rice neatly on a large platter and place the cooked beef, chicken, and sautéed vegetables on top. Garnish with fresh cilantro for a pop of color. Serve the dish family-style, allowing everyone to help themselves to their desired portions.