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Njangsa Fish Stew by ke’s Cook Island

Njangsa fish stew is a popular Cameroonian delicacy. 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. Njangsa seeds are versatile nuts that are used widely in Cameroon cuisine like pepper soup, fish stew, mbogo Tchobi, mpuh fish and many other dishes.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 cup ground njangsa
 1 kg fish tilapia or any of your choice, descaled, washed and cut into pieces
 6 medium tomatoes
 2 medium-sized chopped onions
 1 tbsp ground ginger and garlic mix
 ¼ cup vegetable oil
 3 Seasoning cubes
 1 habenero pepper (optional)
 2 stems choppped spring onions

Ingredients

 1 cup ground njangsa
 1 kg fish tilapia or any of your choice, descaled, washed and cut into pieces
 6 medium tomatoes
 2 medium-sized chopped onions
 1 tbsp ground ginger and garlic mix
 ¼ cup vegetable oil
 3 Seasoning cubes
 1 habenero pepper (optional)
 2 stems choppped spring onions

Directions

Njangsa Fish Stew by ke’s Cook Island

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