NjaNjaMoto (Smelt in Njangsa Sauce) is a traditional Cameroonian recipe for a classic snack of small fish in a dry-fried tomato, herb, bouillon powder, chilli and njangsa base. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Smelt in Njangsa Sauce (NjaNjaMoto).
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Smelt represent any of various small silvery marine, freshwater, and anadromous food fishes of the family Osmeridae, found in cold waters of the Northern Hemisphere, especially Osmerus mordax of North America and O. eperlanus of Europe. I first prepared this dish in South Africa where I used whitebait.
Ingredients:
1 spring Onion/baby Leek, chopped
4 Large Fresh Roma Tomatoes, washed, halved and de-seeded
1 red Habanero chilli
4 tbsp Njangsang, ground in a mortar
3 garlic Cloves
5 sprigs of Fresh Cutmanjo (African blue basil)
4 tbsp Ginger, finely chopped
4 tbsp Onion, finely diced
Bouillon powder, to taste
1/2 tsp ground White Pepper
500g Fresh NjaNjaMoto (Smelt, anchovies, whitebait or any small edible marine fish)
250ml Cooking Oil
Method:
Scale and gut the fish (if desired) then was them. Set aside to drain in a colander.
Once the fish have drained transfer to a bowl and add a generous pinch of bouillon powder, mixing gently to combine.
Chop the de-seeded tomatoes into small pieces.
Set a pan over medium heat. Add the tomatoes and cook until they break down and turn almost dry.
In a mortar, blend the spring onion/baby leek, habanero chillies, Njansang, garlic, African blue basil, ginger and onion with 4 tbsp of water to form a purée. Stir this purée into the pan with the tomatoes, stirring to combine. Continue cooking over low heat until the mixture becomes dry.
Now add the fish and continue cooking, uncovered, over low heat.
When the fish begin to turn white in colour add the cooking oil, bouillon powder and white pepper. Mix gently to combine.
Continue simmering over low heat until the fish is completely whitish in colour. At this point it’s fully cooked.
Turn into a warm bowl and serve accompanied by fried plantains.
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