Cameroonian Njangsa Sauce - creamy, delicious stew that goes great with rice!

This Cameroonian Njangsa sauce has so much umami and is easy to make!
The distinctive taste of this stew is derived from njangsa seeds, also known as njangsang or jangsa, readily available in African markets. The rest of the ingredients are pantry staples, making this recipe a breeze to prepare. You can use your choice of fish, or opt for chicken, beef, or pork.
Njangsa stew is great for serving with white rice, yams, or plantains. Enjoy!
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INGREDIENTS FOR CAMEROONIAN NJANGSA SAUCE
FOR THE FISH
- 2 pounds of fish (I used pompano)
- Half teaspoon of salt
- 1 teaspoon chicken bouillon powder or Maggi
- A quarter teaspoon white pepper
FOR THE SAUCE
- Half a cup of olive oil
- 1 medium onion, diced
- 4-5 large Roma tomatoes
- 7 garlic cloves
- 3 inches ginger root
- 4 sprigs parsley
- 4 sprigs basil
- Half a large leek or 1 green onion
- 2 teaspoons ground white pepper
- Half a cup of Njangsa (the key ingredient)
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 2 habanero or scotch bonnet peppers
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00:00 Intro
01:02 Cleaning the fish
03:10 The ingredients
04:16 Seasoning the fish
04:35 Making the sauce
08:14 Taste test
09:30 Outro