The miondo, starchy cassava mashed and cooked in threadlike banana leaves, ended up taking the place of King of buffets. And for good reason, the "elegance" and the visual beauty of these two compounds made them squarely, much more than a simple meal, an artistic meal which, during ceremonies of all sizes, was admired by all. Indeed, the rich, the poor, civil servants, artisans, liberal professionals, diplomats, foreigners and consequently tourists, by dint of seeing this very special dish, ended up loving it, adopting it and adapting it. "If you're in Cameroon and you haven't tasted Ndole miondo, then there, you missed a lot of things, "tell Europeans quite often to their compatriots.
Almost omnipresent on the buffets of major ceremonies or in traditional or festive events, the Miondo is a dish that delights the palate and appeals to almost all its consumers thanks to its textured beauty, its filiform finesse and culinary malleability .
Soak the cassava roots in water for 3 to 5 days. When they are soft, remove the fibers from the pulp. Leave to ferment for 1 day to drain. Generally we put the crumbled pulp in tightly closed jousting bags on which we place heavy objects.
Crush the dough finely (for the miondos) and a little less finely for the bobolos. Wrap in sheets and tie with bamboo fibers. For the Douala specialty miondos, we form thin flat sticks about 1 cm wide and 25 cm long, to attach them we stick two, each of these parts in Douala is called "dibaka". Miondos accompany many dishes, but particularly find their place with Ndolè.