Whole fish seasoned with a blend of local spices, wrapped in banana leaves, and slowly smoked over a wood fire until infused with deep, aromatic smokiness.
Instructions
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1
Score the fish on both sides and rub with lime juice and salt.
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2
Mix white pepper, njangsa, garlic, crushed bouillon, and sliced peppers into a paste.
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3
Stuff and coat each fish with the spice paste and onion slices.
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4
Wrap each fish tightly in banana leaves and tie with string.
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5
Smoke over low wood fire or grill on low heat for 40-50 minutes, turning once.
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6
Unwrap and serve hot with plantain, rice, or bobolo.
Did You Know?
The banana leaf wrapper does double duty in sangah: it protects the fish from direct heat and infuses it with a subtle grassy aroma.
The Story Behind Sangah
Sangah is a preparation common to Cameroon's coastal and riverine communities, where fresh fish is abundant. The smoking technique preserves fish in the tropical climate and creates a depth of flavour that has made it a favourite across the country.
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