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Spicy Njangsa Sauce with Trout and ripe plantains Yum
Course Main Dish
Cuisine
West African
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Course Main Dish
Cuisine West African
Prep Time 10 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Descale fish, thoroughly rinse and cut as shown. Transfer to a medium sauce pan.
  2. Blend Njangsa, parsley, garlic, habanero, tomaotoe, onions with 1/2 cup of water until smooth and creamy.
  3. Add to sauce pan. Then add country onions, mbongo spice, salt to taste. Turn heat to medium and simmer for about 20-25 minutes while stirring occasionally. Add more water if too thick.
  4. Meanwhile, in a small fry pan, heat vegetable oil and fry remaining onions until it starts to brown. Transfer into sauce pan with fish and cook for another 5-7 minutes.
  5. Serve with plantains ( Or Rice, African Yams, Coco yams and more)
Recipe Notes

Plantains

  • Semi ripe plantains will cook quicker than green plantains. Depending on how ripe they are, you can cook for as little as 20 minutes. Wash and peel plantains before cooking so they are nice and soft. Some will boil without peeing; but not only does it take a little longer, they tend to be a little dry. If you insist on boiling without peeling, do wash thoroughly, trim ends and cutĀ ( about 2 inch long) before boiling.
  • You’ll obviously need less water with semi-ripe to ripe plantains. If usingĀ green plantain, fill with water until plantains are completely covered.