Kanga juice with Njansang (Cameroon)


- cut the kanga

- onion,

- Garlic,

- concentrated tomato (1 tablespoon)

- njansang,

- oleum (ginger leaf),

- White pepper

- pebe (tropical coconut)

- leek.

- salt

- carrot (optional)

Crush with a stone: mix with garlic, onion, njansang, pebe, pepper and fish, add carrot (optional), oleum leaf, a tablespoon of tomato concentrate, cut leek, a dash of oil and salt.

Add water to the upper level of the fish and let it cook on low heat for 20 minutes.

ENJOY YOUR MEAL

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