Another ethnic dish from Cameroon. When people ask me about home I can’t wait to jump right in with the story telling. You mean home as in where I grew up or home as in my village? Where my grandma resides? They are as different as day and night, and that’s the beauty of home for me.
Well , home for this dish is my village, Lebialem Sub division, Bechati/ Folepi in Cameroon. Growing up in the city we rarely visited the village. During those holidays our parents decided it was time to pay the grandparents a visit, these “city kids” knew they were in for a treat. All meals prepped and I didn’t even have to do dishes? Count me in. Waking up to just “Conversations”, No city noise, no cars honking; just greeting in our dialect. Children running around, men and women returning home from hunting/ farming. Life was simple and peaceful. You can tell I miss home, that’s the inspiration behind this dish today. One of my favorites from grandma. Back then the fish came from the river literally a stone throw from our house, plantains from the farm. Unfortunately due to overfishing , today, they source fish from outside vendors on special market days only. Regardless, this recipe lives on.
One can never exactly replicate grandma’s recipe, even my mother’s country fish will never taste as good as my grandma’s ( No offense ma). It’s a fact that cannot be argued. In fact, random story. My husband casually said ” Your mom’s koki beans tastes better”in front of the whole family during our Christmas meal a year back. Lol, of course! But since you enjoyed her’s so much you had to call me out, when next you want koki beans, do catch a flight to Canada love!
So back to this recipe, It calls for some ingredients you can only find at an African grocery store; Cameroonian grocery store to be specific. With the many tribes and different traditions in Cameroon I can’t guarantee your local Cameroonian restaurant will have this dish, but you might know someone , who knows someone that can let you sample this dish. It’s one uniquely African dish that will probably make you ask all the questions I ‘d love to answer and of course go for seconds!
I used trout but you can try any white fish. Its been prepared with salmon before but white fish works better and really soaks up the flavor from all the spices as it cooks. Also prefer whole fish, bones and all but you are more than welcome to use fillets.
Cameroon Njangsa Sauce