The banana leaves are cut and smoked over a fire. When they come into contact with the flame, they darken in colour, become soft and do not break and are flexible when bent.
Then they are cut and washed in water in the direction of the veins of the leaves so that they do not break.
The leaves are oiled by painting them with onoto before placing the dough.

They cut into 30x30 squares
and in 20x20 squares
and a strip of about 15x20

It is a dish that has many secrets.

I learned from my grandmother.