Central Africa · Side

Bikanda (Steamed Ground Squash Seed Cakes)

Name: Bikanda (Steamed Ground Squash Seed Cakes)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Equatorial Guinea
Ingredients: 400 g raw hulled white squash seeds (or pumpkin seeds / egusi); 150 g smoked mackerel or barracuda, flaked and debone-checked; 30 g ground dried crayfish; 100 g yellow onion, finely minced; 2 cloves garlic, finely grated; 1 piece habanero chili, seeded and minced; 15 ml unrefined red palm oil; 200 ml lukewarm water or mild fish broth; 5 g fine sea salt; 8 pieces large fresh banana leaf rectangles (25x30 cm), wilted; 8 pieces natural kitchen twine lengths for binding

Tender steamed packets of ground squash seeds enriched with smoked fish, wrapped in fragrant banana leaves.

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equatorial-guineafang-cuisinesteamed-puddingsquash-seed

The story

Bikanda is a cornerstone of Fang celebratory feasts across continental Río Muni, traditionally presented during dowry exchanges and matrimonial ceremonies. The dish relies on grinding raw Cucumeropsis mannii seeds into a velvety paste without releasing excess oil before steaming. Historically, wrapping the mixture in flame-softened banana leaves not only seals in the natural moisture but infuses the dense seed pudding with sweet, herbaceous tannins.

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