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