Traditional Cameroonian recipes * Chez Fadi

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6 (+2) typical Cameroonian holiday dishes

By Fadi December 21, 2024

It's almost here! Just a few more days, and we'll be in the midst of some of the most important holidays of the year. Almost everyone is caught up in the Christmas and/or New Year's fever: buying gifts for themselves and loved ones, decorating the home, preparing year-end reports – the to-do list seems endless, and time is running out. And then there's the big question: What should I cook during the holidays? Luckily, I don't have to ask myself that question this year! I'm being cooked for – with the most delicious and authentic ingredients that Cameroonian cuisine has to offer. And the best part: It's all happening right here in Cameroon, at my mother's house. Yes, this year I'm finally spending the holidays back in my old homeland. It's really been a long time since I last celebrated Christmas and New Year's in Cameroon. I couldn't be happier! Just the thought of it…

appetizer

Kossey – Beignets de koki/niébé | Black-eyed pea fritters

By Fadi April 27, 2024

Kossey, or as they're called in Cameroon, beignets de koki, and in Senegal, beignets de niébé, are delicious fried balls made from niébé, also known as cowpeas or black-eyed peas, which are popular in many African countries. These little delicacies are often seasoned with spices and herbs and are a delicious and crispy treat that simply must be enjoyed. Whether as a snack or as a side dish, kossey are a true delight for the senses. These beignets were a staple in my childhood. Especially during Ramadan, the Muslim month of fasting, there were many varieties of beignets served at Iftar in the evenings, including kossey served with corn bouilli. The great thing about these beignets is that they are easy to make and very filling, so they are also perfect for breakfast and will keep you satisfied all day long. They also taste great even when cold…

Beignets

Massa – Beignets de riz | Rice fritters

By Fadi September 30, 2023

Massa are rice beignets. These beignets were a staple of my childhood. The recipe comes from the Hausa people and was almost always prepared by Hausa women and sold as street food. There was a special time when we could make them at home: during the month of Ramadan, served with mbusiri. During this time, great importance is placed on healthy eating, so we made many things ourselves during that month. What's special about these beignets is their shape. You can only achieve that shape in a special poffertjes pan. I searched for a long time before I finally found one. I was so happy and was able to try it out the very next day after it arrived. First, I searched the internet for the recipe I remembered best. But then I came across this one. Unlike me…

Main course

Pilé de Pommes | Mashed potatoes with beans and palm oil

By Fadi September 2, 2023

Pilé de pommes, or simply Pilé, is a simple yet delicious dish made with mashed potatoes, red or black beans, and palm oil. This time, I deliberately chose black beans, as I rarely cook with this type of bean and because the original recipe supposedly calls for it. The ingredients for this dish are truly affordable for almost everyone, which is why I would categorize it as "poor people's food." Beans are among the most popular and important staple foods in Cameroon and throughout West Africa, as they grow relatively everywhere and are therefore inexpensive. Furthermore, bean dishes are not only very healthy and rich in protein, but they are also incredibly filling. Since Pilé in its original form is prepared entirely without animal products, the dish is ideal for a vegan, yet protein-rich diet. Of course, there are also the…

sauces

Sûp Chuem | Tomato sauce accompaniment to the chuem

By Fadi August 19, 2023

The summer has been quite hot these past few days, and although I don't know why, this humid weather has constantly reminded me of sun-ripened tomatoes. That's probably one of the reasons why I often preserve tomatoes in the summer. After making numerous jars of tomato sauce again this year, and still having plenty of tomatoes left over, I suddenly remembered this simple dish from my tribe (Bamun). I've already published this recipe for a pumpkin leaf sauce (Chuem) here before. It's one of the most popular sauces among the Bamun, served with couscous. Traditionally, Chuem is vegetarian, even vegan, as it contains no animal products at all. However, it's very often served with a very spicy tomato sauce, which in turn can contain meat or fish. Preparing this tomato sauce is very quick, fuss-free, and truly simple. The sauce…

Leafy greens

Pehn Chuem | Fufu with pumpkin leaf sauce

By Fadi February 4, 2023

African cuisine in general, and West African cuisine in particular, is very rich in leafy greens, which, if prepared correctly, not only provide valuable nutrients but are also incredibly delicious. The list is probably longer than I can possibly present, but I simply want to illustrate how important and frequently leafy greens appear in West African cuisine. A selection of leafy greens from West African cuisine: Let's start with Ndolè, which is the queen of leafy greens in Cameroon. Next comes Eru, which is very popular in the Northwest and Southwest provinces of Cameroon. Then there's Folong, also known as BitekuTeku in other African countries, a type of spinach that is very easy to digest. Then there are the leaves of the versatile cassava plant: Kpwem, which is simply loved by everyone, not least because of its valuable contribution to West African cuisine. Next is Njapche, also known as Njama Njama, a type of wild spinach that is used in…

appetizer

Pili au Thon | Filled dumplings with tuna filling

By Fadi September 24, 2022

I put off making this recipe for a long time. Why? The answer is simple: I hate working with flour. Except when making beignets, of course, because that dough always turns out perfectly for me… well, almost always. That's also why I bake so rarely. Unfortunately, I only manage to bake cakes very rarely. Even when I use a cake mix, something can still go wrong. Therefore, I kept putting off this recipe from my childhood, which was originally at the very top of my "To Publish" list. But now to the dish itself. What exactly are pili? Pili, or meat pie (with a meat filling) in Cameroon, also known as Fataya in Senegal and called pastels in French, are filled pastries made from shortcrust pastry – and that's precisely MY problem: pastry, which is very common in West Africa. Pili…

Side dishes

Bobolo fait maison | Homemade bobolo/cassava bread

By Fadi September 10, 2022

Bobolo and Miondo (thinner versions of Bobolo), also known as cassava bread, are among the most popular side dishes in West African cuisine, along with fufu and plantains. Both terms refer to a dough made from fermented cassava wrapped in rush or banana leaves. Bobolo can be found throughout West Africa, sometimes under other names, such as chikwangue. It is a popular accompaniment to all sorts of dishes, like meat, ndolè, koki, and so on. Making Bobolo yourself is a lot of work. When I still lived at home, we made it once or twice. After that, we never bothered again. We had seriously underestimated the effort involved. If you're not familiar with this craft, it's really no fun, because making Bobolo is a lengthy process. First, the fresh cassava tubers are peeled, washed, and then cut into pieces. Then they are covered with plenty of water and left to soak for about…

Main course

Spaghetti Camerounese | Spaghetti with tomato sauce, Cameroonian style

By Fadi September 3, 2022

Spaghetti is especially popular with children. At least, that's what I've observed, both here in Germany and in other European countries I've visited. In my home country of Cameroon, spaghetti is always a hit, too. A few days ago, I visited one of my friends. She's German with Hungarian roots, and like me, she's a passionate cook. She pulled out some cookbooks from her collection, and we chatted about different dishes. We also talked at length about our home countries. During this conversation, so many childhood memories came flooding back, memories I hadn't even thought about in a long time. Since she'd been wanting to show me how easy it is to make homemade pasta, we actually did it about half an hour later and made fresh spaghetti together. It was a wonderful experience, and I started to…

Leafy greens

Pèhn-Njapche | Fufu with Black Nightshade Leaf Sauce

By Fadi July 23, 2022

First, a brief digression about a supposedly poisonous plant. Black nightshade, scientifically known as Solanum nigrum, is a species of plant from the nightshade genus (Solanum). When I first delved into the details of this plant, I was horrified to discover that many websites classified it as poisonous or even highly poisonous. I could only shake my head at this, because for as long as I can remember, we in Cameroon have always consumed this plant without giving it much thought. No one ever got poisoned! In Cameroon, this plant is known by many names as a leafy vegetable. Among others, it's called Njama-Njama or Légumes du village (village vegetables) and is very popular with almost everyone. One of the best-known names among my people, the Bamun, is Njapche. This delicacy is almost always served with Pèhn (corn fufu), and this combination creates the famous…