Boiling is an easy way to cook stew as it needs less stirring and checking compared to the fried method. Boiling also makes your stew thicker and filled with natural flavours especially when you associate the right ingredients. 

This recipe is one of my favourite recipes for boiled tomato stew or sauce. The ingredients are finely chopped and cooked together to bring the most delicious taste and flavour to enjoy.

Enough talk. Let's cook!

Cameroonian Fish Stew | Recipe

Ingredients

Fresh tomatoes

Tomato paste

Onion

Leeks / green onions

Green spices (celery, cutmanjo)

Maggi and salt

Oil

White pepper

Fresh fish

Garlic

Cooking

- Put the tomato paste in a pot, add some water to it and place it on the fire to boil. 

- While the tomato paste is boiling, prepare your ingredients. 

Grind the white pepper and slice the green spices alongside the onion and leeks into small pieces. I didn't put a lot of green spices because I didn't want my stew to be too green. I rather put more leeks for a better flavour and taste.

- Clean the fish, wash it and season with salt, Maggi and white pepper. 

Ground white pepper and fish eggs set aside

- Slice the fresh tomatoes in a separate bowl with the garlic into small bits. 

- When the boiling tomato paste is ready or tastes less sour, add the sliced fresh tomatoes and garlic to it and let them boil again. 

I didn't put many tomatoes because I had more tomatoes paste. If you have more fresh tomatoes instead then use them. You can vary the proportions as you choose or prefer. I added fresh tomatoes to give my sou a fresh tomato taste since I used more tomato paste. 

I prefer using fresh tomatoes only for my stews but at the time I made this recipe, fresh tomatoes were expensive so I opted for sachet tomato paste. I tried this particular Roma, and it was good. I loved the colour because it was red and not dark red like the other. Also, it didn't have an artificial smell. 

- When your tomatoes boil for a few minutes add the chopped or sliced ingredients and let it boil again.

- When you begin to perceive the aroma of the ingredients, add the fish, salt, Maggi, the ground white pepper (Poivre blanc). 

I found some fish eggs in one of the bellies of the fish while cleaning it. I was so happy because I love fish eggs. So I kept it aside and added it to the pot towards the end because they are fragile and I wanted them to stay intact. 

- Stir the soup to mix the ingredients and let it boil. Add oil while it is boiling and cover the pot of soup to boil until the fish and ingredients get ready. This should take about ten minutes. 

Be careful as you stir the soup with the fish. Boiled fish scatters easily so use a wooden spoon or stir gently.

- Serve your stew with rice or any accompaniment of your choice. I had mine with rice and it was great.

Sivoderm Pomade Review | Beauty Product Review

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Cornchaff is a Cameroonian meal from the Northwest and West regions of Cameroon which has gained popularity in the rest of the country.

It's a mixture of boiled corn and bean cooked in spices to give it a good aroma and taste. Here is my recipe for Cornchaff.

Cornchaff (Corn & Beans) Recipe | Cameroonian Food

Ingredients

Corn

Beans

Palm oil (red oil)

Maggi & salt

Rondel / Fullow

Green spices (optional)

Leeks / green onion

Onion

Ginger

Garlic

I used dry-ground ginger. If you are using fresh ginger then grind it alongside the rondelle and garlic.

Rondelle / Fullow

Cooking

- Boil the corn and beans. 

If the corn and beans are dry, soak them in water overnight in separate containers. Start by boiling the corn because it takes longer to cook than the beans. When the corn is almost ready add the beans and let them get done together.

For this recipe, I used parboiled dry corn so I did not need to boil the corn for long anymore. So I boiled my beans first and then added the corn when the beans were almost ready to make the corn soft. I soaked the corn first overnight as well as the beans. 

- While the corn and beans are getting ready, start preparing the ingredients. 

Slice the green spices, leeks and onion and set aside. Grind the ginger, garlic and rondel. It's best to use a grinding stone for that. 

- When the corn and beans are ready, take it away from the fire, strain it and rinse it several times to get rid of the cooking water.

Make sure you dispose of the water from the cooked beans and corn properly because it smells a lot. 

- Put the corn and beans back into the pot after rinsing and add water to the level of your mixture. Also add the ground ginger, garlic and rondel to it and let it boil.

- Fry the sliced ingredients in heated palm oil to raise the flavour from it and add to the boiling pot of corn and beans.

- Pour the fried ingredients into the pot after it starts boiling. Season with Maggi and salt then stir. 

- Let the Cornchaff boil till the flavours mix well.

- Serve.

Boiling beans

Adding corn to beans

When corn and beans were ready

After adding the ginger and other ground ingredients

After putting in the fried ingredients