Smoked cod, also known as "stockfish" or "bacalhau", is a popular ingredient in Cameroonian cuisine. It is cod that is air-dried, giving it a firm, chewy texture and an intense salty flavour. In Cameroon, dried cod is often used in soups, stews and sauces to give the dishes a hearty and umami-rich flavour.
Here is a simple recipe for a Cameroonian dish using dried cod:
- 200 g dried cod, broken into pieces.
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 tomatoes, chopped
- 1 pepper, chopped
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp dried thyme
- Pinch of ground pepper
- Fresh parsley or coriander for garnish (optional)
- Soak the dried cod in warm water to remove excess salt. Rinse the cod and break into small pieces.
- In a saucepan, heat the vegetable oil and add the onions, garlic, tomatoes and peppers. Sauté over medium heat until the vegetables are soft.
- Add the tomato paste, cumin, paprika, thyme and pepper and mix well.
- Add the soaked cod pieces and cover with water. Bring to the boil and then reduce the heat and simmer the dish until the cod is tender and the flavours are well blended (about 20-30 minutes).
- Garnish with fresh parsley or coriander (optional) and serve.
This dried cod dish is hearty and full of flavour and can be served with rice, fufu or bread. It is a classic Cameroonian dish that perfectly showcases the intense flavour of the dried cod.