Plantains & Cat Fish stew.
>> Oct 9, 2011
I know its been a while, its school guys. This is supposed to be a post from last weekend. I have been crazy busy; but i stay loyal ( :)puts palms together in prayer mode) lol. Well, I boiled the ripe plantains and: -----Does anyone remember Njangsang (LAWD! i know i spelled that wrong.) lol but its a spice that looks like peanut. We crush it and use it to make fish stew; with fresh fish of course. In case anyone forgot i have a picture of it here in my hand :) lol.
NJANGSANG:
*A few things about it*
-You have to fry it in a pan to dry it before you can crush it, that makes it easy
-I have noo idea where it comes from sorry lol.
*How to apply it to your food*
-When you are frying your tomatoes and onions, add it to the sauce and let it cook with the mixture. :)... crushed of course.
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