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Prep time 15 minutes
Cook time 25 minutes
Total 40 minutes

Ingredients

  • 1 kg Fish in Steak (cut into steaks)
  • 12 Djansang grains (aka Akpi nuts)
  • 1/2 TL Bêpê (aka African nutmeg)
  • 2 rondelles (aka country onion)
  • 4 pieces Esèsè (aka Quatres Côtés)
  • 1 tsp pepper
  • 1 large onion
  • 4 fresh tomatoes
  • 1 piece of ginger
  • 1 stalk of celery
  • 4 garlic cloves
  • 100 ml cooking oil
  • 6 tablespoons of Mbongo spice mix
  • Salt (and optionally broth)

Instructions 

  • Put tomatoes, onions, celery, NDjansang, Bêpê, Rondelles, quatre côtés, pepper, ginger, garlic and Mbongo spice into a blender and blend everything into a puree
  • Place the mixture in a pot with the fish, add salt and oil, mix well and let marinate for about 10 minutes.
  • Then place the pot on the stove, cover the fish with water, and simmer for about 25 minutes, or until the fish is cooked through. Add more water if necessary to prevent the fish from sticking to the bottom of the pot.
  • Season with salt or broth if needed.

Notes

My tip for you:

For a particularly rich and dark consistency, lightly fry the Ndjansang for about 5 minutes until dark, then let it cool before adding it to the other ingredients in the blender.
Serve with plantains, yams, sweet potatoes or rice.
Bon appetite!
Fadi♥
 
Course: sauce
Cuisine: African, Cameroonian, West African
Keyword: African, African cuisine, African food, Cameroonian cuisine