🇨🇲 Cameroonian Roasted Fish Pepper Sauce | Recipe with measurements |

#peppersauce #chilisauce #poissonbraisecameroun #cameroonfish

Hello everyone! In this video we’ll be preparing Cameroonian roasted fish pepper sauce. I’ve added the ingredients below and a step by step recipe for y’all. Thank you so much for watching!

•5 sticks of celery
•5 medium white onions
•3 medium purple onions
•7 red fatalii pepper ( extremely hot)
•32 njangsa
•11 garlic cloves
•Ginger ( check video for size)
•3 Maggie crevette
•Half teaspoon salt
•Green bell pepper ( Optional)
. Basil
. Parsley
. About 2 1/2 cups Canola oil, you can use vegetable or olive oil. Palm oil is not recommended.

DRY INGREDIENTS

    •    Teaspoon curry powder
    •    6 teaspoons PEBE which is 2 sachet. ( Eheru) African calabash nutmeg
    •    Teaspoon powdered white pepper
    •    Teaspoon powdered anise seeds
    •    Teaspoon powdered country onions (Rondelle)

Step by Step recipe.

    1.    Wash and Prep ingredients
    2.    Put ingredients in a pot and add half a teaspoon of salt and about 3/4 cup water, just enough to boil it. Remember the ingredients have their own water so it doesn’t need a lot of water.
    3.    Boil on medium to high heat for about 10 minutes. For example my highest heat is a 9, use a 7 if you’re trying for the first time. My stove is very hot, if yours isn’t, use the highest heat, but be mindful that it might burn due to having very little water. Make sure you’re close by, it’s only 10 minutes.
    4.    After 10 minutes of cooking, remove the ingredients from the pot and blend without water cause it’ll be soft from you cooking it. There should be very little water left in your pot, or none at all. But if there’s any left, trash it cause you won’t be needing it.
    5.    Put the blended ingredients in that same pot or your preferred pot and put it on the stove.
    6.    Add Maggie crevette and oil before turning on the fire, especially if it’s your first time cooking so it doesn’t pop out and hurt you.
    7.    Cover the pot
    8.    Cook on medium to low heat for 7 minutes. For example my highest hear is 9 and I cooked this on 3.5, My stove is very hot, if yours isn’t, try 4.5 or 5.
    9.    After 7 minutes of cooking, open the pot and add the dry blended ingredients and extra oil. Check dry ingredients list above for reference.
    10.    Mix everything together. Be very very careful cause it might pop on you. You can turn off the fire or quickly stir and cover the pot. Make sure no kids are around cause this is a dangerous step.
    11.    Cover the pot and cook on the same heat for 5 more minutes. If you turned off the fire, turn it back on. After 5 minutes, open the pot, you’ll notice the oil is starting to float on-top, that’s great cause it means the water is drying out. At this point, mix and taste. You’ll most likely have to add Maggie if you’re following this recipe step by step.  It’s good to add the final Maggie once it’s almost ready, that way it won’t be too seasoned.
    12.    If you feel the need to add more oil at this step, go ahead!
    13.    You can now leave the pot open cause it’s almost ready and isn’t popping as much. But if it is, cover the pot for 3 more minutes.
    14.    At this point your pepper sauce has been on the fire for 15 minutes. Open the pot, stir and let it fry for 5 more minutes with the pot open. Then turn off the fire.
    15.    Congratulations,  you just made the most delicious Cameroonian roasted fish pepper sauce.

This is a big batch of pepper sauce and if you aren’t sharing with family and friends or using for your business, keep some in the freezer to use at another time. Let it cool down before putting it in the freezer.  

This recipe is for beginners, that’s why it’s so detailed.
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