Chez Fadi
Cameroonian and West African cuisine reinterpreted
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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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peanut brittle
No category

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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Kola nut
Food ABC

Kola nut | Kola nut

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Kola Nut: The Mysterious Fruit of West Africa. The kola nut, or Noix de Cola in French, or Pèh in Bamoun, is far more than just an exotic food. This natural wonder originates from the tropical regions of West Africa and has a centuries-long tradition in culture, nutrition, and medicine. But what makes the kola nut so special? Origin and Significance. The kola nut grows on the kola tree (Cola nitida or Cola acuminata), an imposing, evergreen tree that can reach up to 20 meters in height. The nut plays an important role, especially in countries like Cameroon, Nigeria, Ghana, and Côte d'Ivoire – whether as a symbol in ceremonies, as a trade commodity, or as an ingredient in local cuisine. The kola nut is often used in traditional celebrations to show respect or to promote peace between communities. In West African cultures, it is a symbol of hospitality and is often the first thing offered upon arrival. My Kola Nut Love. For me, though…

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Chili con vegan carne | Cameroonian corn feta with a twist

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Temperatures are dropping, the days are getting shorter, and the first snow is blanketing the landscape – it's officially winter. At this time of year, we look for dishes that not only fill our stomachs but also warm us from the inside out. A particularly delicious choice is chili con vegan carne, a hearty stew that manages (with) vegan mince and yet still delivers a wealth of flavors. But did you know that there's a dish from Cameroon that bears a striking resemblance to chili? Called cornschaff, it's also a satisfying and nutritious meal based on beans and corn – a perfect example of how culinary traditions can bridge different cultures. Chili con vegan carne – Hot, spicy, and entirely plant-based. Chili con vegan carne is a vegan take on the classic chili con carne, which originated in Texan-Mexican cuisine. The main ingredients are beans, corn, tomatoes, vegan mince, and a robust blend of spices that gives the dish its characteristic warmth and…

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béwolè
Leafy greens

Béwolè sauté| Leaf amaranth pan

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Béwolé, also known as biteku teku or leaf amaranth, is a green leafy vegetable that plays an important role in the cuisine of many African countries. Belonging to the amaranth family, it is particularly popular in Cameroon, the Democratic Republic of Congo, and other regions of Central Africa. Its popularity stems not only from its delicious flavor but also from its high nutritional value and culinary versatility. In this article, we'll explore what makes béwolé so special, why it's healthy, and how it's traditionally prepared. What is béwolé? Béwolé is a green leafy vegetable that is somewhat reminiscent of spinach but has a more robust flavor. The plant thrives in tropical climates and is often cultivated on small farms and in gardens due to its relatively undemanding nature and rapid growth. In Cameroon and surrounding regions, béwolé, along with ndolè, is known as the "Queen of Greens" and is a staple food…

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4a5
appetizer

“4à5” aka Abgeli Kaklo or Cassava Balls: A reminder of solidarity and childhood

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This recipe takes me back to my childhood in Cameroon. "4à5," also known as Abgeli Kaklo or Cassava Balls, are deep-fried cassava beignets, especially popular in Ghana and Togo. "Abgeli" means "cassava" in Ewe, a language spoken in Ghana and Togo, while "Kaklo" generally refers to deep-fried balls or beignets. To prepare Abgeli Kaklo, cassava is peeled, grated, and made into a dough. This dough is then mixed with various spices and sometimes onions. The mixture is formed into small balls or flat discs, which are then deep-fried in hot oil until golden brown and crispy. Abgeli Kaklo are often served as a snack or side dish. In Ghana and Togo, they are also often served with pieces of coconut. Their crispy exterior and soft interior make them a particularly popular treat. In Cameroon, these are known, among other names, as "4à5".…

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Pakchoi halibut
Excursion

Simple family recipe with pak choi and delicious halibut

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What exactly is pak choi? Today I'm taking another little detour into Asian cuisine. Pak choi, also known as Chinese mustard green or leafy cabbage, is an Asian vegetable with tender green leaves and crisp white stalks. Originally from Asia, it has found its way into German cuisine. Its slightly nutty flavor is reminiscent of Swiss chard. Pak choi can be stir-fried, grilled, steamed, blanched, or eaten raw. It gives stir-fried vegetables an Asian touch and goes well with coconut milk in curries. With only about 12 calories per 100 grams, pak choi is low in calories and rich in calcium and vitamins. It's definitely a great addition to many stir-fries. If you're looking for a quick, easy, yet delicious recipe, you've come to the right place. It requires relatively few ingredients and steps, but the result is both visually appealing and delicious. Furthermore, its lightness makes it perfect for hot days. Another advantage…

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Kossey
appetizer

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

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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…

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pile
Main course

Pilé de Pommes | Mashed potatoes with beans and palm oil

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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…

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