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Littoral · Douala
Spiced fish steamed in wrapping leaves.
Tick what you already have.
Blend the njangsa, calabash nutmeg and chili with onion, garlic and tomato.
Coat the fish with the paste and season with salt.
Pass the leaves over a flame to soften them, wrap the fish and tie the parcels.
Steam with a little water for 35 to 40 min.
Serve in the leaves, with plantain or miondo.
A family recipe: adjust it to your taste.
Read the guide : NdombaCameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp.
The Bassa black stew made with roasted spices and an unmistakable aroma.
Douala’s night-time classic: spice-marinated grilled fish with thin cassava sticks.
Blend the njangsa, calabash nutmeg and chili with onion, garlic and tomato.
Coat the fish with the paste and season with salt.
Pass the leaves over a flame to soften them, wrap the fish and tie the parcels.
Steam with a little water for 35 to 40 min.
Serve in the leaves, with plantain or miondo.
Enjoy your meal!
Your screen stays on while you cook.
