Ragout de Poisson au Njansang (Stewed Fish with Njansang)
Ragout de Poisson au Njansang (Stewed Fish with Njansang) is a traditional Cameroonian recipe for a classic dish of fish stewed in a tomato and vegetable stock base flavoured with njansang and bush peppercorns. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Stewed Fish with Njansang (Ragout de Poisson au Njansang).
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Cameroonian recipe of: Ragout de Poisson au Njansang (Stewed Fish with Njansang)" height="275" width="350" title="Stewed Fish with Njansang (Ragout de Poisson au Njansang), a traditional recipe from Cameroon" />
Ingredients:
2 whole fish
6 tomatoes, crushed
50 grains of njansang
2 hot chillies, finely chopped
20 bush peppercorns (Uzazi) [or substitute Sichuan peppercorns]
30 white peppercorns
1/2 onion, finely chopped
2 garlic cloves, chopped
3cm piece of fresh ginger, grated
250ml vegetable stock
salt, to taste
oil, for frying
Method:
Clean the fish and cut into steaks.
Crush the njansang in a mortar with the white pepper.
In a dry frying pan, lightly toast the uzazi peppercorns until aromatic then crush in the mortar. Mix the spices with the onion, garlic cloves, chillies and ginger.
Heat a little oil in a pan, add the onion mix and fry for 2 minutes. Nestle in the fish pieces then pour over the vegetable stock and add the crushed tomatoes. Bring to a simmer, cover and cook gently for about 25 minutes, or until the fish is cooked through and flakes easily with a fork.
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