Njangsa sauce with wild caught smelt

Thinking of smelt breaded and fried is the usual for most; but I think of smelt differently. I think of “Nwanjamoto”. Smelt prepared by my grandma, with lots of traditional spices. Wrapped up in plantain leaves and cooked over coal. She usually serves this with some cocoyams or plantains. So simple. Once she opens the plantain leaves, the steam brings forth mouth watering aromas. You smell the njangsa, country onions, bush pepper, all those exotic seeds and spices that are a staple in our traditional sauces. If there is something I miss second to just being around my grand ma; its her cooking. She is known for always making something out of nothing. So does my mom. Five ingredient meals was the way to go.

Taking the traditional route today. With some fresh herbs and tomato, this is a rendition of a dish I grew up enjoying greatly. Making it  saucy, hearty, flavorful and spicy. As such this can be served not only with plantains but with rice, potatoes, yams and more.

If you haven’t yet, try smelt a different way. This Njangsa sauce with wild caught smelt is definitely a keeper . Njangsa seeds can be found at a local West African grocery store or online.

Njangsa sauce with wild caught smelt

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Cameroon

Calories

Ingredients

  

• ~ 1lb frozen smelt
• 1 small onion
• 2 sprigs Of parsley
• 1 spring onion
• 3 large Garlic cloves
• 1-2 habanero peppers
• 1/4 cup njangsa seeds
• 2 tsp Country Onions
• 1 tsp white pepper
• 1 roma tomato
• 1/4 cup canola oil

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Instructions

 

• Transfer frozen smelt in a bowl and thaw by soaking in tap water for about ten minutes. If still solid, strain and add another batch of tap water and let stand for another 10 minutes. Rinse and transfer into a medium sauce pot
• Blend all fresh herbs, tomato, habanero, njangsa seeds and spices with about 1/4 cup of water until creamy. Add into sauce pot containing smelt.
• Add 1 teaspoon of salt, 2 maggi cubes, white pepper, country onions and another 1/2 cup of water. Stir well and bring to a gentle simmer.
• Cook for 15- 20 minutes, giving the sauce pot gentle shakes to prevent sticking and to avoid breaking fish. Sauce should thicken. If too thick add a little more water. Then add in canola oil. Simmer for another 5-7 minutes. Adjust seasoning. Serve with plantains

Keyword plantains, smelt

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