📝 About This Recipe
Pamo is a soulful West African delicacy consisting of a seasoned, silky corn and cassava dough gently steamed inside fragrant banana leaf parcels. This dish captures the essence of coastal village cooking, offering a unique texture that is both firm and melt-in-the-mouth tender. Infused with the earthy aroma of the scorched leaves and the kick of scotch bonnet peppers, Pamo is a celebrated comfort food that bridges the gap between a side dish and a satisfying snack.
🥗 Ingredients
The Dough Base
- 2 cups Fermented Corn Dough (smoothly blended and slightly sour)
- 1 cup Cassava Dough (finely grated and strained)
- 1.5 cups Warm Water (added gradually to reach consistency)
- 1.5 teaspoons Salt (to taste)
Aromatics and Seasoning
- 1 medium Red Onion (very finely minced)
- 1 tablespoon Ginger (freshly grated)
- 1-2 pieces Scotch Bonnet Pepper (deseeded and minced for heat)
- 1/2 cup Smoked Fish Flakes (deboned mackerel or herring)
- 2 tablespoons Vegetable Oil (for a smooth mouthfeel)
Wrapping Materials
- 12 large squares Banana Leaves (approx 10x10 inches, cleaned and softened)
- 1 roll Kitchen Twine (optional, for securing parcels)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them with a damp cloth. Pass each leaf square quickly over an open flame or dip in boiling water for 5 seconds until they turn a glossy dark green and become pliable.
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2
In a large mixing bowl, combine the fermented corn dough and the cassava dough. Use your hands or a sturdy wooden spoon to mash out any lumps until the mixture is uniform.
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3
Slowly incorporate the warm water into the dough mixture, stirring constantly until you achieve a thick, pourable consistency similar to heavy pancake batter.
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4
Stir in the minced onions, grated ginger, and chopped scotch bonnet peppers. The aromatics should be evenly distributed throughout the batter.
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5
Fold in the smoked fish flakes and vegetable oil. Season with salt, tasting a tiny drop of the batter to ensure the salt levels are sufficient to stand up to the steaming process.
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6
Place two layers of banana leaves on a flat surface, with the veins of the leaves running perpendicular to each other for added strength.
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7
Ladle about 3/4 cup of the dough mixture into the center of the leaf. Do not overfill, as the dough will expand slightly during cooking.
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8
Fold the sides of the leaf over the batter to create a rectangular envelope. Fold the top and bottom ends under the parcel to seal it. If the leaves are springy, secure the parcel with a bit of kitchen twine.
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9
Prepare a large steamer by adding 2 inches of water to the bottom. Place a few leftover leaf scraps at the bottom of the steamer basket to prevent sticking and add extra flavor.
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10
Arrange the parcels in the steamer basket in a single or slightly overlapping layer, ensuring there is enough space for steam to circulate.
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11
Cover the steamer with a tight-fitting lid. If the lid is loose, place a clean kitchen towel over the pot before putting the lid on to trap all the steam.
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12
Steam over medium-high heat for 45 to 50 minutes. Check the water level halfway through and replenish with boiling water if necessary.
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13
Once cooked, turn off the heat and let the parcels rest in the steamer for 10 minutes. This allows the dough to 'set' and firm up.
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14
Carefully remove the parcels. They should feel firm to the touch through the leaf. Serve warm.
💡 Chef's Tips
Always soften the banana leaves over heat; if they are brittle, they will crack and the dough will leak out. If you cannot find fermented corn dough, you can make a quick version using cornmeal and yogurt left to sit overnight. For a vegetarian version, replace the smoked fish with smoked paprika or liquid smoke to maintain that signature earthy depth. Ensure your steamer water is already boiling before you place the parcels inside to start the cooking process immediately. Don't skip the oil in the batter; it prevents the Pamo from becoming too rubbery once it cools.
🍽️ Serving Suggestions
Serve warm with a side of spicy Shito (black pepper sauce) for a classic flavor profile. Pair with a fresh tomato and red onion salad to provide a crisp contrast to the soft dough. Enjoy alongside fried plantains for a wonderful balance of savory and sweet. Accompanied by a cold glass of ginger beer or hibiscus tea (Bissap). Can be served as a starchy side to a rich peanut or palm nut soup.