Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Smoked Fish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg smoked fish
- 500 g gombo, minced
- 500 g onions, finely chopped
- 150 g fresh tomatoes, crushed
- 20 g djansang
- 1 hot chilli pepper, chopped
- 1 garlic clove, chopped
- 10 g rock salt
- salt and pepper to taste.
Directions
Put the fish in a a bowl of 1 litre salted water.
Drain thoroughly and set aside the drained water trim out parts of the fish that are...
Trim the fish of any thin edges.
In a casserole, toss the djansang, the chilli, onions, garlic and crushed tomatoes with 3/4 of the drained water.
Add the fish and bring to the boil for 15 to 20 minutes
Add the djansang and rock salt
simmer for 20 minutes until the sauce is dense and smooth.
optional: serve with corn semolina.
Category:Cameroonian Recipes
Category:Cameroonian Meat Dishes