Cameroonian Burning Fish is a traditional Cameroonian recipe for a classic street food dish of fish marinated in an onion, ginger and spice blend that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian Burning Fish.
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This is a recipe from Cameroon that is typically served as street food, but which is also made at home. The recipe uses the native spices, njangsa, the oily seed kernels of Ricinodendron heudelotii. The kernels are ground and sold as a spice. Calabash nutmeg, Monodora myristica, is the seed of the fruit that has a nutmeg-like flavour and which is dried and grated and used in place of nutmeg (calabash nutmeg can be bought whole or pre-ground).
Ingredients:
2 Large Mackerel, cleaned scaled and with 12 slashes cut in both sides (make sure you remove the gills)
10-12 Njangsa grains
6 whole cloves
2 spring Onions, sliced
3 sprigs of flat-leaf Parsley
½ red Onion, chopped
3 tbsp ginger slices
1 finger chilli
4 Calabash Nutmegs (Pebe)
½ Red Bell Pepper, chopped
½ tsp ground Black pepper
½ tsp ground White pepper
2 Maggi Cubes
2 tsp Salt
Some Cooking Oil
Method:
Combine the garlic, spring onions, parsley, red onion, bell pepper and ginger in a food processor with the njangsa, cloves, finger chilli and calabash nutmegs. Pour in 100ml (2/5 cup) water and process to a paste. Pour the paste into a bowl and mix in the black pepper, white pepper, crumbled maggi cubes then season to taste with salt.
Work in 2 tbsp oil then rub the mixture all over the fish, ensuring it penetrates into the slits in the flesh. Arrange in a dish, pour over any left-over marinade then set aside in the refrigerator to marinate for 60 minutes.
After this time, arrange the fish in a roasting tin and place in the centre of an oven pre-heated to 195°C (380°F). Place any left-over marinade in a bowl and microwave for 5 minutes. Roast the fish for 1 hour, but every 15 minutes baste the fish with the left-over, cooked, marinade. This will help maintain the juiciness of the fish.
Once the fish is done, transfer to a serving plate and serve with an onion-based salad and chips (fries) along with a hot pepper and a mustard dipping sauce.
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