Small Fish Pies (Cameroon)


  • 1 kg of flower
  • 1 tablespoon of salt
  • 1 tablespoon of yeast
  • 1 teaspoon of sugar
  • 1/4 of (solid) nut milk for grating
  • 2 big carrots
  • 1 cube of maggi (vegetable stock)
  • 1 tablespoon of green spices (mix of onion, leeks, parsely, curtmanjo)
  • 1/2 kg of fresh fish (mackerel)
  • 1.5 liter of groundnut (peanut) oil
  • 1 big onion
  • 5 green beans (about a ladle)


  • Slice all the vegetables (carrots, onion, etc)
  • Fill a small pot with half a cup of water and bring it to a boil.
  • Add the fish to the pot with boiling water. Add half a tablespoon of the green spices, the tea spoon of salt, and the cube of vegetable stock, and the sliced onion.
  • After 10 minutes, remove the fish from the pot, take out the bones and pound the fish meat (with your hands).
  • Put the pot back in the fire, add 2 tablespoons of groundnut oil to it and heat it for 2 minutes, put the remaining spices in, and stir well.
  • Put the sliced carrot in the pot with the green beans.
  • Leave the pot on a simmer for 10 to 15 minutes until the water has evaporated.
  • Once the water is evaporated, add the ground fish to the pot and stir it well for 5 minutes. Afterwards, remove the pot from the fire.
  • Take a new (empty pot), to it add the flour, add a teaspoon of salt, a teaspoon of sugar, two tablespoons of ground nut oil, and half a liter of warm water.
  • Mix the contents of the pot well for 7 minutes until it becomes a dough.
  • Take small hand sized pieces of the dough.
  • Cover each piece of dough with a teaspoon of the prepared sauce (from the other pot) and cover the edges with a fork to beautify it. 
  • Put a frying pan in the fire and add the ground nut oil that is left. After 10 minutes, put the dough into it like 5 or 10 depending on the size of the frying pan.
  • Lower the fire. After 7 minutes, you turn the fish cakes and let it stay for 7 minutes again and you remove.
  • Let the oil in the frying pan stay for 2 minutes to cool down before you put another bunch in, keep the fire low until all cakes are finished (golden brown color).
  • Done!

Extra information:

  • Vegeterian: NO
  • Spicy: YES
  • Recipe contributor: Gladys Ngwe.

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