Cameroon • Central African Culinary Heritage

Cameroonian Heritage Sauce

Traditional Njangsa Fish Sauce

Tender fish simmered in a velvety Cameroonian sauce enriched with ground njangsa, fresh aromatics and warming heritage spices.

PREPARATION

25 minutes

COOKING

45 minutes

TOTAL TIME

1 hour 10 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

2½ pounds firm fresh fish steaks, such as snapper, croaker or tilapia
1 tablespoon freshly squeezed lemon juice
2 teaspoons premium sea salt, divided and adjusted to taste
½ teaspoon ground white pepper
½ teaspoon ground Cameroon pepper, adjusted to taste
¾ cup CaMasi Maison™ Ground Njangsa
1 medium onion, roughly chopped
1 small leek, white and pale-green parts sliced
3 garlic cloves
1 tablespoon peeled and chopped fresh ginger
2 green onions, roughly chopped
¼ cup fresh parsley leaves, plus a small amount for finishing if desired
1 small tomato, roughly chopped
1 habanero pepper, adjusted to taste
¼ cup neutral cooking oil
3 cups fish stock or water, divided
1 teaspoon natural bouillon powder, optional

THE MAISON METHOD

Preparation Method

Prepare the fish: Rinse the fish steaks and pat them dry. Place them in a shallow bowl and season with the lemon juice, 1 teaspoon of sea salt, white pepper and half of the Cameroon pepper. Set aside for 15 minutes.
Prepare the aromatic base: Add the onion, leek, garlic, ginger, green onions, parsley, tomato and habanero to a blender. Pour in ½ cup of the fish stock and blend until smooth.
Blend the njangsa: Combine the ground njangsa with another ½ cup of fish stock. Blend or whisk until it forms a smooth, pourable paste.
Lightly sear the fish: Heat 2 tablespoons of the oil in a wide, heavy-bottomed pot over medium heat. Add the fish steaks in a single layer and sear for approximately 2 minutes on each side. Transfer them carefully to a plate.
Cook the aromatics: Add the remaining oil to the pot. Pour in the blended aromatic mixture and cook for 8–10 minutes, stirring regularly, until fragrant and slightly reduced.
Develop the sauce: Stir in the njangsa paste and cook gently for 3 minutes. Add the remaining fish stock, optional bouillon powder, remaining Cameroon pepper and ½ teaspoon of sea salt.
Simmer gently: Bring the sauce to a light simmer, reduce the heat and cook uncovered for 12–15 minutes. Stir occasionally as the ground njangsa thickens the sauce and releases its rich, nutty character.
Finish with the fish: Return the seared fish to the pot, spooning some sauce over each piece. Cover partially and simmer gently for 10–12 minutes, or until the fish is opaque, flakes easily and reaches an internal temperature of 145°F.
Balance the seasoning: Taste the sauce and add the remaining sea salt as needed. If it becomes too thick, loosen it with a small amount of warm fish stock or water.
Rest and serve: Remove the pot from the heat and allow the sauce to rest for 5 minutes. Transfer it carefully to a serving plate and finish with a restrained scattering of parsley, if desired.

A NOTE FROM THE MAISON

Maison Notes

Njangsa kernels give this heritage sauce its distinctive nutty aroma, creamy body and earthy depth. Cook the ground njangsa gently to preserve its delicate character.
Use firm fish steaks that can withstand gentle simmering. Once the fish enters the sauce, move the pot carefully instead of stirring vigorously so the pieces remain intact.
Serve warm with boiled plantains, yams, cassava, cocoyams, rice, bobolo or miondo.

PLEASE NOTE

Allergen Information

Contains fish and njangsa seeds. Check the bouillon and all packaged seasonings for additional allergens before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY