A classic fish dish from Cameroon

[Dyfed]

Poisson Braisé
Braised Fish
Cameroon

4 sea bream, cleaned and scaled
100ml groundnut oil
3 onions, peeled and roughly chopped
2 tomatoes, blanched, peeled and de-seeded
2 large chillies, roughly chopped
2 garlic cloves, peeled
1 celery stick
10g ginger
15 grains of djangsang (Njansang)
salt and freshly-ground black pepper, to taste

In a mortar, combine the onions, tomatoes, chillies and garlic. Mash
to a paste then take 2 tbsp of the mixture and set aside.

Heat the oil in a pan and stir in the remaining paste. Fry over low
heat for about 20 minutes then season to taste with salt and black
pepper. Take off the heat and set aside.

Cat the bream lightly with oil then season liberally inside and out
with salt and black pepper. Cook on a barbecue for about 15 minutes
per side, basting frequently with the reserved onion, tomato and
chilli paste.

Serve the fish hot, accompanied by the fried sauce and Bâton de
Manioc.

For more Cameroonian recipes, visit this page:
http://www.celtnet.org.uk/recipes/cameroon.php