There is nobody on the planet that loves roasted fish as much as I do. I could eat it every single day. I remember growing up, there was this mami (mother) who roasted fish not far from our home. Good gracious, this woman’s roasted fish tasted out of this world. Her fish taste so good that whenever my sister and I bought fish, we waited until everyone at home was asleep to devour it. We hid the fish in my dad’s Renault 20 (car), waited until mom who was always last to go to bed left the parlor. I always asked myself how she spiced it to taste so different and extremely delicious.
One day, we bought our fish, as usual, hid it in the car but this time, it seemed as though mom had realized our trick. She refused to go to bed that day until about 2 am. Immediately we heard the bedroom door closing, we hopped out of our room, rushed to the car and the sight we saw is one I will always remember: cats and enjoyed our fish and out of pity left us the skeleton. The pain was just too much for tears. And even we wanted to we could not complain. Buying and eating fish was supposed to be our secret remember? We learned our lesson. Whenever we bought fish, we either ate it at mami fishs‘ place or brought it home and shared with our siblings.
The secret to delicious fish spice
I always asked myself how mami fish spiced her fish to taste so different and extremely delicious. Of course, she never told us her trade secrets. But I guess buying from her for years and trying out ingredients at home finally resulted in developing my own special recipe. And I am about to share that with you. *Joyful dance*. You can how I make fish marinade in the video below.
Through trial and error, I have discovered that to make the tastiest fish marinade, you cannot do without these 3 ingredients
It is a combination of these 3 ingredients in their right proportions that give you the perfect spice to marinate fish. The great thing about these spices is, they help reduce blood sugar. Read more about the health benefits of these super spices in this post. Pebe, for example, gives the spice an extra kick if not overdone. Aridan adds subtle sweetness and njangsang adds that nutty flavor and thickens the marinade making it a perfect side sauce for the fish after roasting.
Tips to roast the perfect fish
- Always gut and salt fish before applying marinade.
- Marinate your fish before storing in the fridge.
- Refrigerate for at least a day or two before roasting. Freeze marinated fish for up to 8 weeks if you want to conserve for longer periods of time.
- Apply marinade mixed with some oil as you roast to keep your fish moist and keep it from drying out.
- Cook until it is firm to the touch but not hard.
Enjoy this roasted fish with a variety of sides like grilled ripe or unripe plantain, sweet potatoes or fermented cassava rolls aka. Bobolo. If you like it hot, enjoy it with my hot sauce. Have you SUBSCRIBED to my YouTube channel yet? Every week, I post new education (Fooducation) videos as well as recipes and my journey of faith, fitness, food and fashion. Click here to subscribe and spread the word with friends and family. Someone needs to hear this.
Now let’s get right to it!
[VIDEO RECIPE] Cameroonian Roasted Fish
A super delicious West African street food. It is savory with a hint of heat from scotch bonnet peppers and low in carbohydrates making it an ideal meal for you if you are on Keto.
3 large fresh fish of choice, gutted
1 stalk leeks
handful each of basil, flat & curly leaf parsley
8 garlic cloves
2 teaspoons white pepper
2 tablespoons Njangsang/Akpi
2 – 3 nuts pebe/ehuru
Salt and bouillon cube to taste
1 habanero pepper (optional)
- Scale and gut fish properly, rinse, salt and set aside.
- Blend spices in a food processor and set aside.
- Marinate your fish with enough spices and refrigerate overnight for maximum taste.
- Roast fish over a charcoal grill or in the oven on parchment paper.
- Serve hot.