Chez Fadi
Cameroonian and West African cuisine reinterpreted
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Cameroonian recipes

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folere
drinks

Foléré/Bissap au gingembre et fraises | African mallow iced tea with ginger and strawberries

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Diese Woche scheint der Sommer nun endlich bei uns angekommen zu sein. Wie jedes Jahr bedeuten die ersten heißen Tage für manche von uns schwitzen. Und was hilft uns am besten gegen das Schwitzen? Für heiße Tage habe ich mir bereits vor längerer Zeit ein tolles leckeres Rezept von ausgedacht: Foléré. Foléré, auch Bissap oder wissenschaftlich auch Sabdariffa oder Roselle genannt. Bekannt ist diese Pflanze vor allem als Afrikanische Malve oder Karkade. Sie gehört der Familie der Malvengewächse an.Sie wird in Kamerun, aber auch im übrigen tropischen Afrika allgemein zur Herstellung von Säften, Sirupen, Kuchen und Süßigkeiten verwendet. Rezepte dazu gibt es zahlreiche. Ich selber mache es oft jedes Mal ein bisschen anders. Diesmal, habe ich zur Abwechslung einmal Ingwerstücke anstatt von Minzblätter verwendet. Zum Süßen habe ich mich für Waldhonig direkt aus meiner kamerunischer Heimat entschieden. Ein paar Scheiben frisch geschnittenen Zitrone dazu und dann noch ein paar frische…

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from the oven

Dibi agneau | Grilled lamb in the Senegalese style

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Ramadan Mubarak! Barka dasala! The month of Ramadan flew by again this year. To mark the end of this holy month, we have plenty of food and drink at home. During the three-day Eid al-Adha celebrations, there should be enough to eat and drink so that every guest leaves with a full stomach and feeling satisfied. For me, lamb is a must on the menu for both Ramadan and Eid al-Adha. Every year, I try a more elaborate preparation for this occasion, and sometimes even new recipes. This year, I ventured to make Dibi for the first time. I was very pleased with the result. Dibi is one of the most popular street foods in Senegal and West Africa in general. You can find it everywhere on the roadside or in Dibiteries (restaurants or food stalls where Dibi is sold). In Cameroon, the term Suya is commonly used for this…

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corn pudding
No category

Corn porridge with fresh milk, honey and roasted peanuts

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Wir sind ziemlich am Ende des Ramadan Monats angekommen. Nur noch einen Tag fasten und danach ist es für dieses Jahr geschafft. Zum Abschluss meiner Ramadan Spezial Serie, gibt es ein weiteres Rezept von Maisbrei. Wie schon in einem vorherigen Beitrag erklärt, ist Maisbrei in aller Variationen das Must Have beim Fastenbrechen bei uns in Kamerun. Es gibt so viele Variante davon, dass man den ganzen Monat damit füllen kann. Kein Ramadan ohne Maisbrei Diesmal habe ich den Klassiker mit Milch anstatt mit Wasser gekocht. Auf dem ersten Blick ist keinen großen Unterschied zu erkennen. Geschmacklich ist die Variante mit Milch etwas leckerer. Um das Ganze etwas aufzupeppen habe ich eine handvolle gebrannten Erdnüsse darüber verteilt und mit einer scheibe Zitrone verziert. Das sieht nicht nur lecker aus, sondern schmeckt auch genauso. Der Clou dabei, durch die Anreicherung mit Milch und Erdnüsse ist diese Maisbrei reich an wertvollen Vitaminen und…

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thiacry
Dessert

Thiacry/Dèguè - West African dessert with cherry compote

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The month of Ramadan lasts for a little over a week. In that context, I'd like to share another recipe with you – this time a dessert. It belongs to a category I didn't even know existed until a few months ago, but one that immediately captivated me. Since starting my food blog, I've been discovering wonderful new dishes every day, especially from West Africa. I'm constantly reminded of the culinary treasures that African cuisine has to offer. Today I'd like to introduce one of these treasures: Thiacry. This dessert consists mainly of millet granules or millet couscous, which is made from a mixture of millet flour and water. Ready-made millet couscous can be found in many African grocery stores. Preparing millet couscous is similar to preparing wheat couscous: it's first steamed, then cooled, and then mixed with milk, sweetened condensed milk, or yogurt. Depending on your taste, you can add dried fruits like raisins, shredded coconut, or spices. Alternatively to the traditional…

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beignetbananes
Beignets

Beignets banana/corn | Banana/corn fritters

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As promised at the beginning of this holy month of Ramadan, I will be publishing a special Ramadan recipe here on the blog every week. Some of them (with slight variations) are already on the blog, and others are completely new. All the recipes have something in common. First, they all require only a few ingredients, which is why they are also

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cornmeal
Ramadan

Mbusiri de mais | Sweetened corn porridge with a hint of peanut butter

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During this holy month of Ramadan, I'd like to share some recipes with you over the next few weeks that remind me of Ramadan back home. This week, I'm starting with maize porridge. When I talk about maize porridge here, many people who aren't very familiar with West African cuisine think of fufu. That's why I specifically added "sweetened." No, fufu isn't porridge to me! Fufu is simply fufu, more of a dumpling than a porridge. In West African cuisine in general, and Cameroonian cuisine in particular, porridge/bouillie is a staple food. Porridge is eaten there for breakfast, as well as at any other time of day as a snack or dessert. Porridge comes in many variations, including the classic maize porridge, also called corn pap or koukoulou, and bouillie de maïs, a very popular street food in Cameroon. You can find it everywhere on the roadside, but also in…

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spinach plantains
Leafy greens

Sautéed spinach with sliced ​​beef and steamed yellow plantains

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This recipe is a variation of a recipe I know and love from my childhood: Légumes du village sautés – which means "village vegetables" – or in some regions of Cameroon, Njamanjama. Légumes du village refers to the leaves of Solanum nigrum, also known as black nightshade, from the nightshade family. The leaves are slightly bitter when raw. Before cooking, they must first be finely/coarsely chopped and washed with boiling water to reduce the bitterness. In my region, Légumes du village is called Njapche. Anyone familiar with Cameroon always associates the Bamun (my tribe) with Pèhn-Njapche, a black nightshade leaf sauce served with cornmeal fufu. Bamoun Njapche is usually prepared with egusi (a type of spice). First, the prepared leafy greens are sautéed in oil with onions and…

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YassaStyle
from the oven

Chicken thighs Yassa style | Baked chicken thighs Yassa style

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Poulet Yassa ist keine Unbekanntheit in der afrikanischen Küche. Für diejenigen die dieses leckeres Hähnchen Gericht nicht kennen, habe ich nur eine Empfehlung: unbedingt ausprobieren. Ihr werdet es lieben. Die Idee für mein heutiges Gericht habe ich mir aus dem Poulet Yassa geholt. Wenn es mal wieder schnell und unkompliziert gehen muss… Damit will ich aber nicht sagen, dass Poulet Yassa kompliziert sei. Der Clou jedoch bei meinem Rezept ist, durch die Zubereitung im Ofen kann die Zeit anders genutzt werden. Außerdem kann man die Vorbereitung schon am Vorabend machen-es schmeckt dann sogar besser. Am nächsten Tag braucht man es nur noch im vorgeheizten Ofen goldbraun backen. Für dieses Rezept braucht man wie für Poulet Yassa allgemein nur sehr wenige Zutaten, unter anderem frische Hähnchenteile. Hier habe ich mich – wer hätte gedacht – für Hähnchenschenkel entschieden. Weitere Zutaten, die dazu kommen, sind Zwiebeln, Senf, Zitronensaft, Speiseöl, Salz und natürlich…

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Main course

Gombo royal | Chopped okra with smoked chicken and semolina fufu

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Okra is one of my favorite vegetables. How often have I shared okra recipes? Very often, and always with fufu. What else? For those who aren't familiar with okra, here's a brief explanation: Okra (botanically Hibiscus esculentus, Abelmoschus esculentus) is also known as gombo or ladies' fingers (because of its shape, which resembles a woman's finger), or, in some regions, as vegetable hibiscus. It's a vegetable from the mallow family, a relative of foléré. This wonderful vegetable originally comes from Ethiopia and was cultivated thousands of years ago on the banks of the Nile by the Egyptians, who highly valued it for its amazing qualities. Okra spread from Africa to the rest of the world and is now found all over the globe. [Video of okra] [View this post on Instagram] [A post shared by Fadi N. (@chez.fadi)] [About fufu] What exactly is fufu or foufou? The answer depends on where you are…

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grilled tilapia
from the oven

Grilled tilapia with plantain fries and Chez Fadi's sauces

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Fish and plantains, what a delicious combination! I could eat this every day. This combination is not only incredibly tasty and healthy, but also quick to prepare, especially if you have the ready-made marinade from my sauce range on hand. This fantastic recipe requires very few ingredients and minimal effort. I chose tilapia, but any other type of fish suitable for grilling would work just as well. As a side dish, I opted for yellow/ripe plantains. I find that the combination of slightly sweet plantains harmonizes beautifully with the savory flavor of grilled fish. Chez Fadi's Sauces: Chez Fadi's sauce range consists of two different delicious sauces: First, the now well-known Chez Fadi's Magic Sauce, which has been a staple in almost all of my recipes from the very beginning. This wonderful all-rounder sauce can be used as a marinade, dip, pesto, or as a sauce for grilled food, and much more…

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