Chez Fadi
Cameroonian and West African cuisine reinterpreted
day

traditional Cameroonian recipes

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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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kwacoco
Main course

Kwacoco | Macobo dough steamed in banana leaves

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Kwacoco is a Cameroonian dish made from grated macabo tubers. First, the macabo tubers are peeled, grated, wrapped in banana leaves, and steamed. This dish was a part of my childhood in Loum and evokes pure emotion for me. I can't even remember the last time I ate it. I've never even made it myself. But I can remember every detail of the preparation. At home, we didn't have it very often. I grew up in a neighborhood with neighbors from different regions of Cameroon. We were a wonderful community back then and shared a lot, especially culinary specialties from each other's home regions. That's how it came about that our neighbor from Bafang (in western Cameroon) would always bring us an extra portion of Kwacoco whenever she cooked it. Her Kwacoco was stuffed…

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achu
Main course

Achu Soup & Taro | Cameroonian yellow sauce with pounded taro

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Achu soup with taro is a traditional Cameroonian dish from western and northwestern Cameroon. Achu soup refers to the yellow sauce, and taro is the cooked and pounded taro root. Achu soup, also known as Sauce Taro or Sauce Jaune, gets its yellow color from a mixture of yellow palm oil, achu spices, and rock salt. This creates a yellow, spicy, and delicious emulsion: Achu soup. Achu spices, or épices taro as it's called in the Francophone region, is a special spice blend for Achu soup. This blend can be found in almost every market in Cameroon. In other countries, it can be purchased in online shops specializing in African food or in many African grocery stores. Achu soup/Sauce Jaune is always served with pounded taro/achu. Therefore, the term "taro" often refers to the entire dish, consisting of pounded taro and its yellow sauce. Taro is a very special dish in Cameroonian tradition. Therefore, it is…

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steak
Meat dishes

Missole & Beef Steak | Yellow Plantains Fries with Beef Steak

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Plantains, also known as cooking bananas, flour bananas, or plantains, look at first glance like regular bananas, also called dessert bananas. Both types of fruit share one major similarity: they are both curved. In addition, there are some other interesting similarities. Plantains, cooking bananas, and bananas are all related and belong to the banana family, Musaceae – Musa paradisiaca (for the cooking banana) and Musa sapientium (for the dessert banana). Unripe plantains, like bananas, are green and difficult to peel. Both fruits are hard and very starchy when unripe. Green, unripe bananas can be cooked, fried, grilled, etc., similarly to plantains. When ripe, both fruits turn yellow. It is also important to know that there are some differences between the two plants and their fruits. Here, I will only discuss the differences between the fruits themselves. What distinguishes plantains from bananas? Plantains, unlike bananas, have a hard, thicker peel. Plantains are not usually eaten raw (hence the term…)

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kpwem
Leafy greens

Kpwem | Cassava leaves with peanut butter and smoked turkey meat

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As you probably already know, cassava is a highly prized food in Cameroonian and West African cuisine. Cassava roots or tubers are a delicious side dish to many meals. They can be steamed, fried, or even grilled. Fermented, they can be processed into Bobolo, Miondo, Mitoumba, Gari, Attiéké, Chikwang, or cassava flour. To name just a few. With the cassava plant, not only the roots but also the leaves are edible. Cassava is fantastic because not only the roots but also the leaves of the cassava plant are edible. Kpwem—sometimes also Kpwemp or Kwem, as they are called in Cameroon—or Pondu—in Congo—are the young, tender leaves of the cassava plant. As I said, a fantastic plant! A little anecdote about Kpwem: Today, another little story from my childhood in Lum, Cameroon. I probably liked Kpwem until I was about 9 years old (unfortunately, I can't remember anymore).…

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egusi
Meat dishes

Pistachio Sauce with Chicken | Pumpkin Seed Sauce with Chicken

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Egusi is wonderfully suited to a vegan diet thanks to its high content of valuable oils and proteins. For those unfamiliar, egusi is the seed of certain types of gourds that grow primarily in tropical West Africa. The sauce made from egusi is often called egusi soup, although I prefer the term egusi stew, as the consistency is much closer to that of a sauce than a soup. Egusi stew is a sauce made from ground egusi. It's a popular dish in West Africa with significant local variations. For my recipe, I've chosen chicken this time. I usually use beef or fish instead. The chicken is thoroughly washed and then soaked for a few minutes in water with lemon juice. This absorbs…

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sea ​​bream
from the oven

Oven-grilled sea bream (gilt-headed bream) with bobolos (cassava bread)

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I love fish! Whether grilled, fried, smoked, in soup, sauces, or just as it is. I've already posted several fish recipes here on the blog. Things like sea bass with gratinated tomatoes, a duo of baked tilapia, or fish in sauces like Mbongo Tchobi… And there will be more to come. Perhaps it's because I grew up in Littoral, not far from the coast – in Duala – and fish was simply on the menu several times a week. I love trying different fish and preparation methods. Luckily, there are so many (edible) fish species "like fish in the sea," so I never had to worry about getting bored with fish recipes. The list is long, and today it's sea bream – also known as gilthead bream. Brief profile of the gilthead seabream: Name: gilthead seabream (also known as gilt-head seabream), scientifically Sparus aurata. Genus: Seabreams / Sparus. Origin/Habitat: Coastal areas of the North Atlantic, Mediterranean Sea. Maximum size and weight: Magnificent specimens up to…

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okraFufu
Side dishes

Fufu/Foufou – aka – Couscous de Cassava | Fufu made from cassava flour

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What exactly is fufu or foufou? The answer depends on where you are. In West Africa, fufu is a dumpling-like (according to Wikipedia, a porridge-like) side dish. It can be made from maize, cassava, yams, or plantains. In Cameroon, fufu/foufou often refers to a kneadable dumpling made from cassava. In Cameroon, the term couscous is often used instead of fufu/fufu. Therefore, it is often called couscous de manioc or simply fuf/foufou. Fufu/foufou is also the flour from which fufu dumplings are made. This flour is made from fermented, then dried, and finally ground cassava root. Benefits of fufu for a healthy diet: Fufu flour has many health benefits, including: It is a good alternative for people with gluten intolerance, as fufu is naturally gluten-free. In terms of processing and consistency, fufu is similar to wheat flour. It is very rich in…

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croquettes
Snack

Chin-Chin | Cameroonian Croquettes

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I remember vividly that back in my childhood in Cameroon, no party was complete without chin-chin. They were served at every celebration, either as an aperitif or amuse-bouche, or later as a party favor. They were also available to buy and were a favorite snack for young and old alike. Originally, the croquettes were made in round shapes, which was incredibly laborious. Small amounts of dough were rolled by hand until they formed a tiny pea-shaped ball. Usually, several people spent hours rolling these little croquettes, which would be devoured within minutes. Because, let's face it, they taste absolutely delicious. Over time, other, easier shapes became popular. I personally cut them into small squares or diamonds. It's quick and tastes just as good. I often serve them at Ramadan – the Eid al-Fitr –..

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topsi
stews

Topsi Banana with peanut butter

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Today we're having Topsi Banana again – banana stew (yes, I said bananas, not plantains). This time with peanut butter/roasted peanuts and a vegetarian option. I've already published a post about Topsi Banana before. Back then, it was a version with cooked peanuts and smoked chicken. This time, the recipe is a vegetarian version with roasted instead of pre-cooked peanuts. The story behind it is pretty much the same. The preparation is also quite similar. Both dishes can be made vegetarian or with meat and/or fish. Both recipes taste absolutely delicious. My favorite, however, is the version with cooked peanuts. You should definitely try both versions – form your own opinion! I hope you enjoy trying them and look forward to your feedback. Finely chop the onions and tomatoes and sauté them in a pot with hot oil and salt for about 5 minutes. The tomatoes should reduce and start to…

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