Ebafono

The Ebafono recipe published by Oyono’s kitchen on Cookpad in January 2020 begins with milled maize and peanut paste. Its printed ingredient list includes maize, palm oil, salt or caldo, peanut and water. The linked author profile confirms the same named recipe but gives no country or cultural identification.

The author mixes the maize paste with peanut paste, adds salt or caldo to taste, a little oil and some water, then wraps the mixture in leaves and cooks it. Caldo is kept as the source’s alternative seasoning term because its form and composition are unspecified. The leaves are not identified as banana or plantain.

This recipe gives no quantities, precise heating method, cooking duration or final serving temperature. It does not list crayfish. The catalogue’s Fang and Equatorial Guinea attribution and a different crayfish-containing formulation require separate evidence; they are not verified by this author’s page.

Before you order, ask which Ebafono recipe is made, which leaves are used, and whether crayfish or other additions are included. Confirm whether the seasoning is salt or caldo, what the caldo contains, how the parcels are cooked, and what accompanies them.