This is a black stew typically eaten by the Bassa people of Cameroon. It is spicy, earthy and nutty.
Clean the fish and cut into steaks. Rinse well, sprinkle a pinch of salt over and set aside.
Put into a blender the tomatoes, onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, half the onion together with half a cup of water. Blend into a paste.
Pour the blended mixture over the fish and let it rest.
In a pot, heat vegetable oil. Chop the other half of onion and saute in the oil until fragrant.
Add fish and spice mixture into sauteed onions. Scatter Maggi cubes over it and salt. If using white and hot pepper, add them at this stage.
Cover and let it cook for about 15 minutes. After that, open and taste to make sure the seasoning is perfect. At this point, you could add a little water to lighten up the stew if it is too thick for you. Allow to cook for another five minutes.
Serve warm with boiled yams or plantains.
You could use chicken or pork instead of fish in this recipe.
If you wish, blend your hot pepper together with the other ingredients. If not, add it whole.