NjaNjaMoto - Smelt Fish in Njangsang Sauce
This dish reminds me of my childhood days in Limbe, a coastal city in the Southwest Region of Cameroon. Limbe is also known as the “Town of Friendship” with beautiful coastal black sand beaches, an eco-conservation park, a wildlife center and numerous historical monuments. The warm hospitable nature of the residents and soothing sea breeze makes Limbe an ideal tourist destination. My childhood days in Limbe were full of fun and laughter. I enjoyed going to the beach, playing with my friends and exploring the city’s vast touristic sites with them. One of our most memorable expeditions was to the Dockyard Seafood Market in Down Beach.
Over the years, this market became the business hub for both fresh and dried seafood and served as a great source of revenue for many of the people living there. While the men fished from the Atlantic Ocean, the women smoked the fish caught. Among the various species of fish sold at the Dockyard, NjaNjaMoto has always been one of my favorites. In Cameroon, NjaNjaMoto is the name popularly given to tiny fish of any kind. The name that characterized the fish also became the name that characterized the dish. NjaNjaMoto is made using fresh Smelt or Anchovies that’s sautéed in fresh tomatoes and njangsang. NjaNjaMoto is commonly served with boiled ripe plantains or unripe plantains. If you’re looking for a tasty Cameroonian dish that takes less than 30 minutes to make, this dish is a must.
Click play on the video below to cook along with me or scroll past the video to follow the written instructions.
Dish: NjaNjaMoto
Country : Cameroon
Geographic Location : Coastal Towns
Reference City: Dockyard Seafood Market. Down Beach, Limbe
N j a N j a M o t o C o o k i n g I n s t r u c t i o n s
Ingredients for NjaNjaMoto
a. 1 Chopped Green Onion/Leeks
b. 4 Large Fresh Roma Tomatoes
c. 1 Habanero Pepper
d. 1/4 Cup Njangsang
e. 3 Cloves of Garlic
f. 5 Petals of Fresh Cutmanjo
g. 1/4 Cup Chopped Ginger
h. 1/4 Cup Chopped Onions
i. Bouillon to taste
j. 1/2 Teaspoon White Pepper
k. 1 Pound Fresh NjaNjaMoto (Smelt or Anchovy Fish)
l. 1 Cup Cooking Oil
Prepping the NjaNjaMoto
Gut the smelt/anchovy fish and wash them. Then allow the fish to drain in a strainer.
Once a good quantity of water has drained from the fish, add a pinch of bouillon and mix gently. Set aside the fish for more water to drain.
Cooking the NjaNjaMoto
3. Wash the tomatoes then cut them in halves. Remove the seeds and chop the tomatoes into small pieces.
4. Place a pot on the stove, add the chopped tomatoes, then cook on medium heat until the tomatoes become dry. (The pot doesn’t need to be greased with oil because you want the tomatoes to dry up.)
5. Blend the green onions/leeks, habanero pepper, Njansang, garlic, cutmanjo, ginger and onion with ¼ cup of water to form a puree.
6. Add the puree into the pot and mix well. Continue to cook on low heat until it becomes dry.
7. Add the NjaNjaMoto and stir gently. Allow to cook on low heat. DO NOT COVER THE POT.
8. When the NjaNjaMoto begins to turn white in color, add the cooking oil, bouillon and white pepper. Mix gently.
9. Allow to simmer on low heat until the NjaNjaMoto is completely whitish in color. That is when you know it is completely cooked.
10. Serve with boiled ripe or unripe plantains and enjoy with a favorite drink.
