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Mpuh Fish

Mpuh Fish- Steamed spicy fish in plantain flour paste, consisting of red bell pepper, onions , palm oil and African spices.
Course Main
Cuisine African
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 -5
Calories 411kcal
Author Imma


  • 2-3 pounds fish steaks
  • 2 tablespoons Njangsa spice
  • 1 country onion spice
  • 1 African nutmeg ehuru spice
  • 1/3 green pepper
  • ½ medium onions
  • 2-3 tablespoons palm oil
  • 1 tablespoon/1 large cube Bouillon powder or Maggi powder
  • 1 habanero pepper adjust to taste.
  • 2 cups or more water


  • If using catfish ,pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish (this removes all the sliminess of the fish). Skip this if you using any other white fish. Set aside
  • Using a food processor or blender, blend onions, bell pepper spices and pepper, until puree. You may use about ¼ cup or more water.
  • In a bowl combine the mixture with plantain flour, bouillon powder, Palm oil and water. Mixture should be more like pancake barter.
  • Finally add the fish and coat in mixture
  • Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use saran wrap if banana leaves are not available
  • The leaves must be heated and wilted over an open high flame to make them flexible.
  • Then, cut the aluminum into large squares/ rectangles and place a piece of the leaf / saran wrap on it. Repeat the process and set them aside
  • Place one to two pieces of fish in on the leaf with enough plantain mixture
  • Then quickly fold aluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the Koki runs out.
  • Then fold the sides in to seal twice. Repeat the process and set them
  • Place the mbuh in the pot and steam.
  • I usually Line the bottom of a large saucepan or Dutch oven a small rack or just use foil paper. The mpuh should barely come in contact with the water so they don’t get soggy.
  • Cook for about an hour and remove let it cool then serve warm


  1. If you don’t have the traditional African condiments, you can use granulated garlic, ginger to spice things up.
  2. You can use any fish, you like for this, and I tried it with mackerel, red snapper and catfish and all worked fine. Be sure to salt the fish before placing in the plantain mixture.
  3. You can use foil paper, parchment paper if you do not have plantain leaves or place in plantain leaves first and then completely wrap in foil paper, if you are not using a steamer


Calories: 411kcal | Carbohydrates: 4g | Protein: 45g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 257mg | Potassium: 1025mg | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 14.6mg | Calcium: 25mg | Iron: 0.9mg