Mpuh fish is a Cameroonian delicacy common in the Southwest region. It's made from unripe plantain powder. The texture is thick and creamy, a little bit light brown or let me say cream white, but close to those colors. The aroma is breathtaking because of the traditional spices combined and also spicy, which can be adjusted.

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The main ingredients for this dish are Fresh fish, Plantain powder and Njangsa (a nutty oily seed found in tropical West Africa). It has different names across Africa, It's called Wama in Ghana, Okheun in Nigeria and Akpi in Cote d'Ivoire and many more.

You may enjoy our easy baked fish fillet that's perfect for busy weeknights. For a more traditional approach, consider our guide on cooking a whole fish, which shares techniques applicable to Mpuh and other species. If you're looking for a dish with a bit more flair, try our Escabeche fish recipe. For special occasions consider our delicious roasted whole fish for your next dinner party.

Mpuh fish is enjoyed by many, but sometimes people especially in the diaspora are discouraged to cook it, because they don't know where and how to start. Well, start from the plantains powder. Read along, and I will show you how. It is sometimes funny when people ask, "How can you eat plantains with plantains?" This is because, the sauce is made from plantains, and the side to eat it with is boiled plantains. Trust me, if you are on the healthier side or weight loss journey, this is a perfect combo for you unlike cassava and corn flour meals.

Main Ingredients:

Unripe Plantain Flour: Back home in Cameroon, it is purchased readymade in the market. If you are in diaspora or want to make yours, shred the plantains and dehydrate under the sun or use a dehydrator. Also bake till all the moisture dries off. You can also make this the previous day so it cools off from the oven perfectly. This can be ground using a coffee grinder or dry blender.
Fresh Fish: The main ingredient which has to be cooked inside the sauce with the rest of the ingredients. I enjoy mackerel in this recipe but any other fish works. Make sure it's scaled and gutted.
Njangsa: The secret to perfect Mpuh fish is enough Njangsa. You need that strong and inviting aroma.
Contri Onion, Cloves, Whitepepper: Very important for this traditional delicacy.

You need to try this super delicious sauce to give a treat to your taste buds.