Cameroonian Njangsa Sauce - creamy, delicious stew that goes great with rice!

njangsa seeds

🥗Healthier: ground nuts

💰Cheaper: sunflower seeds

Ground nuts provide a similar nutty flavor and texture.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while still offering richness.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is budget-friendly.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Clean the fish thoroughly with a pairing knife, removing all guts and dirt.

Rinse the fish with cold water until it runs clear.

Season the fish with salt, white pepper, and chicken bouillon powder or a Maggi seasoning cube.

Let the fish marinate while preparing the sauce.

Heat palm oil on medium heat until shimmering, then add diced onions to sauté.

Blend the Roma tomatoes and add them to the sautéed onions.

Blend green onion, parsley, basil, garlic, ginger, njangsa seeds with a cup of water.

Add the blended mixture to the pot after the tomatoes have cooked for about 10 minutes.

Add salt, chicken bouillon powder or Maggi seasoning cubes, and habanero pepper to the pot.

Stir well, then add the marinated fish and cover the pot.

Let it simmer for about 10 to 15 minutes until the fish is fully cooked.

Peel and boil African white yam in water with a pinch of salt until tender.

After cooking, let the stew sit for about 10 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary