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Ngap (smoked fish in palm nut sauce): recipe illustration
Fish & seafood

Ngap (smoked fish in palm nut sauce)

A Gabonese dish of smoked fish simmered in a creamy sauce made from pounded palm nut and chilli. Its bold, smoky taste pairs perfectly with cassava or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the smoked fish in hot water for 15 minutes to desalt and soften it, then remove the bones.
  2. Finely chop the onions, garlic and chillies.
  3. Heat the palm oil in a casserole, then fry the onions and garlic until translucent.
  4. Add the palm nut juice and the water, then bring to a simmer, stirring.
  5. Add the smoked fish and chillies, then simmer covered for 40 minutes over low heat.
  6. Check the seasoning; the sauce should be creamy and coating.
  7. Serve hot with cassava or rice.

Variations and tips

Spicier version. Add an extra crushed chilli and a pinch of cayenne pepper for a stronger sauce.

With what you can find here. If palm nut is hard to find, dilute 2 tablespoons of peanut butter in groundnut oil and a little water to approximate the texture.

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Original Ecomely recipe.