Spicy Njangsa Sauce with Trout and ripe plantains
Ingredients
- 1 pound Whole rainbow Trout Cleaned descaled and cut into four pieces
- 1/4 cup Njangsa
- 1/2 Tbsp Country Onions
- 1/4 tsp mbongo spice
- 1/2 medium Onions 1/4 sliced and 1/4 to be blended
- 1 small roma tomatoe
- 1 clove garlic
- 1 sprig Parsley
- 1/4 cup vegetable oil
- 1/2 cup water
- salt to taste
- Scallions for garnish
- 1 medium Habanero pepper
Instructions
- Descale fish, thoroughly rinse and cut as shown. Transfer to a medium sauce pan.
- Blend Njangsa, parsley, garlic, habanero, tomaotoe, onions with 1/2 cup of water until smooth and creamy.
- 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.
- 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.
- Serve with plantains ( Or Rice, African Yams, Coco yams and more)
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 cut ( about 2 inch long) before boiling.
- You'll obviously need less water with semi-ripe to ripe plantains. If using green plantain, fill with water until plantains are completely covered.
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