Hey Loves, My name is Princese, On this video I show you step by step instructions on how to make Congolese ngai ngai ya musaka & ngulu fume which is roselle leaves cooked in palm nut sauce and smoked pork. Yummy! I adore this dish.

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Please see the Ingredients below:

1 pack of Ngai Ngai
1 kg Smokey Pork


* For the Pork

1 tsp of Ground Nutmeg
2 Tablets of Beef Bouillon
1 tsp of salt
1 tbsp Ginger Paste

* For the Ngai Ngai

1 Pack of Ngai Ngai
1 can of Consantrate Palm Nut
Half a can of tinned chopped tomato
1 medium Onion
2 Large Spring Onions
3 Garlics
2 Maggie Cubes
1 Green Pepper

* When Mixing

Half tsp of all purpose seasoning
6 mini Aubergines
1 Scotch bonnet chilli
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