Mpuh Fish
Spicy Cameroonian sauce made with plantain flour, fish and other ethnic flavours. This is how my mama makes it.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 pounds fish cut into steaks (about 1-1 1/2 kg)
- 2 unripe plantains
- 1 cup njangsa seeds - ground
- 2 cloves garlic
- 1/2 medium onion - chopped
- 3 small seasoning cubes - Maggi
- 1/2 teaspoon ground white pepper (or bush pepper)
- 1 teaspoon salt
- 1/2 cup vegetable/canola/palm oil
Instructions
- 1
Cut plantain into very thin strips and place on an oven tray. Bake on very low heat (about 200 degrees F or 100 degrees C) until the plantain slices are dry and break easily when touched. Depending on how your oven works, you may need to flip the slices half-way through cooking.
- 2
Allow to cool completely then grind into a powder using the small cup of your blender or a coffee grinder.
- 3
Blend together onion and garlic. Then in a large pot, mix together, plantain flour, ground Njangsa, onion, garlic, white or bush pepper, hot pepper (if using), salt and Maggi and three cups of water.
- 4
Add fish into the mixture and cover to ensure the mixture touches every angle of the fish. Cover and let it cook for twenty minutes, checking half way through to add in water if needed. You can make it as light or as thick as you want. That's it! Enjoy!
- 5
Put fish and spice mixture into banana leaves or aluminum foil and place in a large pot. Add water to about halfway through and steam for about an hour.