Chez Fadi
Cameroonian and West African cuisine reinterpreted
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Recettes camerounaises and d'Afrique de l'Ouest

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The française de mon livre est enfin là… et je n'aurais jamais imaginé ce voyage Mon livre de cuisine en français est enfin en prévente — et rien que d'écrire ces mots, j'ai des frissons. After several days, there are two main examples in the test, and I always see the details in the details. These retouches, ces choix minutieux, ces adjustments… all this fait partie de this aventure qui m'a portée pendant de longs mois. In début d'année 2024, I've published the German version of my book… and you'll have an accueillie with a message of amour. Très vite, une évidence s'est imposée :après la publication de mon livre en alsmand, je devais offerr a version française… en l'honneur de mon Cameroun natal. This is a simple traduction that is transformed into a passionate song - and part of it! Mon perfectionnisme, ou devrais-je dire ma…

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ndomba
Fish dishes

Ndomba with Tilapia – Cameroon's fragrant secret in the leaf

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Ndomba with Tilapia – Cameroon's Fragrant Secret in a Leaf. In Cameroonian cuisine, there are dishes that touch not only the palate but also the soul. Ndomba is one of them – a traditional dish in which fish or meat is wrapped in leaves with an aromatic blend of spices and gently steamed. Originating in southern Cameroon, particularly among the Bassa and Beti peoples, it is a prime example of the art of "cooking in a leaf." What makes Ndomba so special? Ndomba is more than just a recipe – it's a ritual. The ingredients are carefully prepared, the spices lovingly blended, and the fish is wrapped in marantaceae or banana leaves, which are readily available throughout Cameroon. Steaming preserves all the aromas, and the fish becomes tender and succulent. The result: a dish that smells wonderful, tastes delicious, and tells stories. Also typical of Ndomba is the use of odjom leaves (maniguette or ginger leaves) and…

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vetiver
drinks

Khamaré (Vetiver/Gongoli) – Effects, Uses & My Personal Experience

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There are those days when we women would love nothing more than to curl up under a blanket – stomach cramps, fatigue, mood swings. For a long time, I searched for natural ways to gently support my body during these times. Besides hot water bottles and herbal teas, one plant in particular has become dear to me: vetiver, also known as khamaré or gongoli in West Africa. How I discovered khamaré (vetiver/gongoli): Until a few years ago, I had never even heard of khamaré. I only came across it through social media – at a time when I was desperately searching for natural remedies for my well-being. Since I can't take hormonal medications for my premenopausal symptoms for health reasons, I was curious whether traditional medicinal plants could help. I searched for vetiver roots in Germany for a long time without success. I finally found them during a visit to Cameroon. I asked a vendor about them at the market, and she told me…

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gari mbourake
Dessert

Gari Mbouraké Verrine with Essèsè & Mango – West African dessert with a twist

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A West African dessert with modern roots – inspired by Mbouraké from Senegal, reinterpreted à la Chez Fadi. Who says there are no desserts in West African cuisine? Our culinary traditions are full of sweet delights – they're just not always known in classic dessert form. With this recipe creation – my own interpretation of the Senegalese classic Mbouraké – I bring childhood flavors, cultural heritage, and a dash of creativity into a glass. The result: a dessert that tastes wonderfully creamy, nutty, and slightly sweet – with the perfect balance between tradition and modernity. Right after Thiacry, this dessert is my second favorite from West African cuisine. What is Mbouraké? And why is my version different? Traditional Mbouraké comes from Senegal and is a clever way to use up leftovers: dry crumbs are made from pain rassis (stale bread) and mixed with peanut paste and sugar. The natural oiliness and moisture of peanut paste ensure that…

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appetizer

Green asparagus salad with mozzarella, cherry tomatoes and Penja pepper

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Asparagus season is drawing to a close – every year from mid-April until St. John's Day on June 24th, this short but all the more popular vegetable highlight lasts in Germany. For many, it's a small culinary celebration, as asparagus is considered a true springtime treasure here. White asparagus, in particular, is a German institution – served with potatoes, ham, and hollandaise sauce. But as traditional as it is, my heart clearly belongs to its green counterpart. Green asparagus has a more robust flavor, doesn't need to be peeled, is quicker to prepare, and goes perfectly with modern, light dishes. And unlike white asparagus, it grows above ground – which also explains its vibrant color and its slightly more robust, nutty flavor. It's ideal for pan-frying, grilling, or salads – and brings a fresh touch to many recipes. Furthermore, green asparagus better aligns with my cooking philosophy (quick, aromatic,…

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plantain bowl
appetizer

Plantain bowls with avocado cream – a West African delicacy

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I love trying new recipes, especially when they're not only delicious but also visually appealing. These little plantain crackers with avocado, pomegranate, and shrimp have truly impressed me – and I'm sure they'll be a real eye-catcher at any party or dinner party you host. What's the secret? The base is green, unripe plantains, which are first deep-fried, then pressed into small bowls, and finally baked again until crispy. I fill these crispy bites with a creamy avocado puree, enhanced with lime, onion, and garlic. Fresh pomegranate seeds and sautéed shrimp are added on top – a real showstopper! Why I love this recipe so much: I love serving this appetizer when I have guests. It's always a hit because it's unique and looks so pretty. In fact, it's practically a must-have on my New Year's Eve table now – it's…

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Thiacry
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Thiacry | the quintessential West African dessert

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When it comes to West African desserts, there's no getting around thiacry. This creamy, slightly tangy dish is a true classic in countries like Senegal, Mali, and Gambia, and is often served as a sweet finale to a feast or as a refreshing snack. What is thiacry? Thiacry (also known as dégué or degue) is a dessert made from cooked millet couscous blended with a creamy yogurt mixture of milk, sweetened condensed milk, and/or crème fraîche. It is often flavored with vanilla, nutmeg, or raisins and served chilled. The result: a wonderfully refreshing, slightly grainy dessert that is sweet, tangy, and pleasantly filling. Why millet? Millet is one of Africa's oldest grains and a staple food in the Sahel region. It is not only gluten-free but also rich in minerals and fiber. For Thiacry, the millet is traditionally steamed or processed into couscous, which gives it a loose, grainy texture that blends perfectly with the creamy…

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peanut brittle
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Happy Easter with grilled peanut caramel | Peanut brittle

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West Africa's Crunchy Temptation: Peanuts are ubiquitous in West Africa and form the basis of many traditional dishes. Whether in Ndolè, Mafé, Pondu, or Okok – they are an indispensable part of West African cuisine. But they don't just shine in savory dishes: peanuts are also deeply rooted in West African food culture as a snack or sweet treat. The bustling markets are often filled with the aroma of freshly roasted peanuts – sold in small bags, either plain or mixed with roasted corn. Especially during holidays like Easter, when families gather and exchange small delicacies, sweet peanut specialties are particularly popular. Above all, there's Caramel d'arachides grillées – a peanut brittle that evokes childhood memories and makes a wonderful sweet Easter greeting. Childhood memories in the Easter basket. With just a few ingredients, this perfect blend of sweetness and roasted flavors is created – ideal for snacking during the holidays, as a homemade gift, or as a special dessert after Easter dinner. As a child, this snack was a must…

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Ramadan
Happy Holiday

Ramadan and Lent | Spiritual Commonalities, Traditions and Festive Offerings

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This year, the Islamic holy month of Ramadan coincides with the Christian Lent – ​​a rare and significant overlap of two spiritual periods of reflection, prayer, and contemplation. While Christians during Lent commemorate the suffering and resurrection of Jesus Christ, Muslims use Ramadan to draw closer to God through fasting, prayer, and charity. A look at the past reveals that fasting has a deep tradition in many cultures and religions. In Christianity, it is not only a time of abstinence but also a period of inner reflection and repentance. An old anecdote recounts how monks in the Middle Ages sometimes creatively circumvented fasting: they are said to have considered beer as liquid sustenance to relax the rules. This is how the famous strong beer came about. In Islam, stories often focus on hospitality during Ramadan. One well-known tale tells of a man who, despite his own poverty, welcomed a guest every evening…

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