Mpuh Fish
Ingredients
The fish and spices
-
2-3
pounds
fish steaks
-
2
tablespoons
Njangsa spice
-
1
unit
country onion spice
-
1
unit
African nutmeg (ehuru spice)
-
⅓
unit
green pepper
-
½
medium
onion
-
2-3
tablespoons
palm oil
-
1
tablespoon
Bouillon powder or Maggi powder
-
1
unit
habanero pepper (adjust to taste)
The cooking liquid
Instructions
- If using catfish, pour hot water over the fish to remove sliminess, then rinse and clean.
- Blend onions, bell pepper, spices, and habanero pepper until pureed, adding water as needed.
- Combine the blended mixture with plantain flour, bouillon powder, palm oil, and water until it resembles pancake batter.
- Coat the fish in the mixture.
- Prepare banana leaves by cutting them into rectangles, cleaning, and making them flexible by heating over an open flame.
- Place a piece of fish on the leaf with enough plantain mixture, fold the leaf and wrap it in aluminum foil.
- Steam the wrapped fish in a pot lined with a rack or foil, ensuring the mixture doesn't touch the water.
- Cook for about an hour, then let cool before serving.
Nutrition Facts (estimated)
Servings
4-5
Calories
411
Total fat
22g
Total carbohydrates
4g
Total protein
45g
Sodium
257mg
Cholesterol
149mg
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