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  4. Kwa Ni Ndong (Salt and Pepper Fish)
Kwa Ni Ndong (Salt and Pepper Fish)
Plat principal

Kwa Ni Ndong (Salt and Pepper Fish)

Kwa Ni Ndong, also called Salt and Pepper, takes us to the East of Cameroon to discover this flavour. It is a richly spiced catfish dish made with an array of forest herbs and seeds.

Prep45 min
Cooking30 min
Total1 h 15
Servings4
DifficultyHard
Calories340 kcal
Gluten-free Keto Paleo Lunch Dinner
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Preparation

1 h 15
  1. Soak the cleaned fish in water and salt and let it soak 10 to 15 minutes.
  2. Roast the djansang, adding a little oil if it is fresh, then crush it on a grinding stone.
  3. Add a little water to the djansang paste and mix to obtain a sauce, then set it aside for later.
  4. Separately crush the messep and wild basil flowers, mix the resulting messep and basil pastes and set aside.
  5. Crush the ava leaves and set aside.
  6. Crush the garlic and set aside.
  7. Crush the 3 peppers and set aside.
  8. Make light slits in the fish and salt it.
  9. Coat the fish with the crushed garlic, working it into the slits to let the spices penetrate.
  10. Add a little oil onto the fish and set it aside.
  11. Add, in succession, half the messep leaves, half the basil leaves and half the odzom leaves into a pan, then the half onion cut or sliced.
  12. In another pot, finely cut the rest of the messep and wild basil leaves and set them aside next to the other previously crushed pastes.
  13. Light the barbecue and brush the grill with oil.
  14. Place the fish on the barbecue (the heat must be low) and brown it 3 to 5 minutes, brushing with oil without cooking it through.
  15. Then place the fish in the pot containing the herbs and the onion, and add on top the cut messep and basil leaves.
  16. Place on top the rest of the odzom leaves, the other half of the cut onion, the two chillies and salt; add 2 glasses of water and let simmer 5 minutes over low heat.
  17. During cooking, add a tablespoon of oil.
  18. Add the djansang sauce you prepared.
  19. Mix the ava paste and the messep-basil flowers in a little water and add to the fish pot.
  20. Mix the pepper paste in a little water and add to the fish pot.
  21. Shake the pot from time to time to prevent sticking.
  22. Let simmer 10 minutes. It's ready. Serve hot with a side of your choice.

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