Njangsa Fish Stew By Ke’s Cook Island
Njangsa fish stew is a popular Cameroonian delicacy. This dish is packed with nutrients and the creamy nature makes it irresistible. Njangsa seeds scientifically known as ricinodendron heudelotii, comes from an amazing plant that grows in tropical West Africa. Njangsa seeds are versatile nuts that are used widely in Cameroon cuisine like pepper soup, fish stew, mbogo Tchobi, mpuh fish and many other dishes.
Njangsa fish stew a super delicious Cameroonian dish made with fresh tomatoes and a nutty seed called njangsa. The blend with fish gives a hearty, tasty stew eaten with rice, yam or plantains.
1 cup ground njangsa
1 kg fish tilapia or any of your choice, descaled, washed and cut into pieces
6 medium tomatoes
2 medium-sized chopped onions
1 tbsp ground ginger and garlic mix
1 habenero pepper (optional)
2 stems choppped spring onions
Ingredients
1 cup ground njangsa
1 kg fish tilapia or any of your choice, descaled, washed and cut into pieces
6 medium tomatoes
2 medium-sized chopped onions
1 tbsp ground ginger and garlic mix
1 habenero pepper (optional)
2 stems choppped spring onions
Responses