Mpuh Fish

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to very low heat, about 200°F (100°C). Cut the plantain into very thin strips and lay them on an oven tray.
2. Bake the plantain until the slices are dry and break easily when touched, turning them halfway through if your oven needs it.
3. Let the plantain cool completely, then grind it to a powder in the small cup of a blender or in a coffee grinder.
4. Blend the onion and garlic together.
5. In a large pot, mix the plantain flour, ground njangsa, the blended onion and garlic, white or bush pepper, hot pepper if using, salt, Maggi cubes and 3 cups of water.
6. Add the fish to the mixture and cover, making sure the sauce reaches all sides of the fish. Cook covered for 20 minutes, checking halfway and adding water if needed. Adjust the thickness to taste.
7. For the pudding version: put the fish and spice mixture into banana leaves or aluminium foil, place in a large pot with water reaching about halfway up, and steam for about 1 hour.

Summarized from Precious Kitchen's video. Watch it for the details.

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