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Ragoût Njansang (Njansang Stew)
Ragoût Njansang (Njansang Stew) is a traditional Central African Republic recipe for a classic stew of fish in a tomato base flavoured with local spices and njasang. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Njansang Stew (Ragoût Njansang).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : Spice RecipesCentral-african-republic Recipes
Ragoût Njansang (Njansang Stew): A Central African Republic recipe for a stew of fish in a tomato base flavoured with local spices and njasang.
Ingredients:
2 whole fish, gutted and scaled (eg bass, tilapia, mackerel,
catfish, nile perch)
6 tomatoes, chopped
50g grains of
njansang
20
bush peppercorns (Uzazi) [or substitute
Sichuan peppercorns]
2
grains of paradise (pebe)
30
white peppercorns
1/2 onion, chopped
2 garlic cloves, chopped
2cm piece of
ginger, finely grated
250ml
vegetable stock
salt, to taste
oil
Method:
Crush the njansang in a mortar, then separately crush the uzazi peppercorns and the white peppercorns. Dry fry the grains of paradise in a frying pan until lightly toasted and aromatic. Add the crushed spices and dry fry for 1 minute. Turn into a mortar and pound to a powder.
Turn the spices into a food processor and add the onion, garlic, tomatoes and ginger. Process the mixture until smooth then scrape into a saucepan and ad the vegetable stock. Cook for 10 minutes over high heat, stirring frequently. Reduce to a simmer, cover the pan and cook for 20 minutes more.
Add the fish and cook for about 25 minutes more over low heat, or until the fish is tender. Serve accompanied by rice.
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