Waiting for a cook

Njangsa Sauce

Cameroon

What we know so far

Njangsa sauce is a creamy, nutty Cameroonian stew thickened with ground njangsa, the small orange oil seeds of the Ricinodendron tree (njansang, djangsang; okhuen in Nigeria, wama in Ghana). The seeds are blended with tomato, onion, garlic, ginger and the Cameroonian "green spices" (parsley, basil, leek or spring onion), simmered with fish or chicken, and served over rice, boiled plantains or white yam. Njangsa has a strong, particular taste, so cooks use it with a light hand.

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Njangsa Sauce

Cameroon

What we know so far

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting