Njangsa fish stew is one of my favorite Cameroonian delicacies. This dish is packed with nutrients and the creamy nature makes it irresistible. Njangsa seeds scientifically known as ricinodendron heudelotii, comes from an amazing plant that grows in tropical West Africa.  

Nigerians know it as Okhuen, Kishongo in Uganda, wama in Ghana, Muguella in Angola, and Akpi in Ivory Coast.  Njangsa seeds are versatile nuts that are used widely in Cameroon cuisine. We use njangsa seeds in pepper soup, fish stew, mbogo Tchobi, mpuh fish and many other dishes that I will share in this space in the future.  We also use njangsa as a thickening agent in soup in most stews.

 

I love, love, njangsa flavor, the smell doesn’t leave your kitchen in a hurry. It lingers around for a bit. Your neighbors also can tell when you are preparing this creamy sauce, no worries just have them over.

Watch me make some in this video:

 

 


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NJANGSA FISH STEW: SUPER FLAVORFUL RECIPE BigOven - Save recipe or add to grocery list Yum
Njangsa fish stew is a marriage between ethnic ingredients and tomatoes that make a super delicious and creamy dish.
Course Main Dish
Prep Time 15 mins
Cook Time 30 mins
Servings
People
Ingredients
Course Main Dish
Prep Time 15 mins
Cook Time 30 mins
Servings
People
Ingredients
Instructions
  1. Wash fish, season with salt, white pepper, and butter
  2. Grill in a preheated oven of 200 degree Celsius for 15 minutes
  3. Pour blended tomatoes, ginger/garlic into a little oil and let it cook for 5mins, till it begins to stick to the pot.
  4. Add in the cup of njangsa, pour in some water while stirring to let the njangsa dissolve completely into the tomatoes
  5. Throw in a seasoning cube and let it simmer for 5 minutes