🇨🇲 Cameroonian Cuisine

Sangah

Smoked Fish in Banana Leaf

Prep Time 1 hour

Servings 4

Difficulty Medium

Calories 322 kcal

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.

Ingredients

4 whole tilapia or mackerel, cleaned
2 tbsp ground white pepper
2 tbsp ground njangsa seeds
1 large onion, sliced
4 cloves garlic, minced
2 scotch bonnet peppers, sliced
Juice of 3 limes
2 bouillon cubes, crushed
Salt to taste
Banana leaves for wrapping
Wood chips for smoking

Instructions

1 Score the fish on both sides and rub with lime juice and salt.
2 Mix white pepper, njangsa, garlic, crushed bouillon, and sliced peppers into a paste.
3 Stuff and coat each fish with the spice paste and onion slices.
4 Wrap each fish tightly in banana leaves and tie with string.
5 Smoke over low wood fire or grill on low heat for 40-50 minutes, turning once.
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.