Chez Fadi
Cameroonian and West African cuisine reinterpreted
day

Veggie

Browsing
Njapche
Leafy greens

Pèhn-Njapche | Fufu with Black Nightshade Leaf Sauce

By

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…

by
Read More
beignetbananes
Beignets

Beignets banana/corn | Banana/corn fritters

By

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

by
Read More
cornmeal
Ramadan

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

By

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…

by
Read More
Lentil curry
stews

Red Lentil Curry (Veggie)

By

Lentils are one of those foods I discovered very late in life, but immediately fell in love with. Before that, I only knew lentils in connection with eyesight. Although lentils are one of the oldest foods in the world and are loved all over the globe. Swabian lentils with Vienna sausages and Spätzle are among the most popular dishes here in Swabia, especially during the colder months. My first encounter with lentils most likely came about through this delicious Swabian specialty. I can't remember exactly when or how. But one thing I do know for sure: lentils are really delicious. There are many different varieties of lentils. For Swabian lentil stew, light brown flat lentils are often used. Their creamy, soft consistency after cooking makes them particularly well-suited for stews. Other lentil varieties that I often cook are primarily green and red lentils. Whether Swabian, red, or green, lentils are always a staple in my kitchen…

by
Read More
Leafy greens

Folong/Biteku Teku sauté | Sautéed leaf amaranth

By

Die Westafrikanische Küche ist reich an Blattgemüsesorten wie Bitter Leaves, auch bekannt als Ndolè, Kpwem (Manioc Blätter), Eru, um nur diese aufzuzählen. Folong/Biteku Teku oder auch bekannt unter den Namen Blattamaranth, gehört zu dieser Blattgemüsevielfalt. Folong ist eine Art Spinat (manche meinen dazu Wildspinat), welche sehr oft in der Westafrikanischen in allgemeinen und insbesondere in der Kamerunischen Küche vorkommt. Dieses Gemüse lässt sich auf viele Arten zubereiteten und ist dabei sehr gesund, da es reich an vielen wertvollen Vitaminen und Mineralestoffen ist. Genau das Richtige in der kälteren Jahreszeit, wenn unser Körper besonders viele Nährstoffe braucht, um gesund durch den Winter zu kommen. Oft wird Folong hierzulande von Spinat ersetzt, da es dem Spinat sehr ähnelt. Am häufigsten wird es in Suppen oder Eintöpfe hinzugegeben. Folong kann alleine oder mit Fisch bzw. Fleisch zubereitet werden sowie zu verschieden Beilagen serviert werden. Sautiert serviere ich gerne dazu gedämpfte Kochbananen. Das Ganze…

by
Read More
chili
spice mix

Chez Fadi's Kitchen Helpers Part 3: Spicy Chili Paste

By

Das Jahr 2021 neigt sich langsam dem Ende, Nur noch ein paar Stunden. Es war wieder ein Jahr voller Freude und Leid, Lachen und Weinen, vor allem war es ein Jahr voller Hoffnung. Hoffnung auf das Ende der fast schon zwei Jahre andauernde Pandemie. Ich bin dankbar dafür, dass meiner Familie, Freunde und mir bis jetzt trotz allen den Umständen entsprechend gut geht. Das hoffe ich für Euch und Eueren Liebsten ebenfalls! In diesen Sinnen wünsche Ich einen guten und gesunden Rutsch ins neue Jahr! In einem Jahr voller Hoffnung! In Liebe Fadi Passend zum Jahresende, komme ich zum Abschluss meiner Küchenhelfer-Serie: heute eine weitere Sauce/Paste. Chili-Paste oder wie wir sie in Kamerun nennen Piment oder Purée de piment. Diese Paste findet man bei uns fast in allen Haushalten. Die Kamerunische bzw. Westafrikanische Küche ist sehr würzig und leicht pikant bis scharf. Jede Person hat aber eine andere Schärfeempfinden. Daher…

by
Read More
Garlic-ginger
Spices

Chez Fadi's Kitchen Helpers Part 2: Garlic-Ginger Paste

By

My homemade garlic and onion paste was the first on my kitchen helper list. The series continues with another kitchen helper: garlic and ginger paste. This mixture is indispensable for my dishes. I use it in many dishes that could benefit not only from a garlic flavor but also from a touch of ginger. Garlic and ginger harmonize wonderfully together. Especially in curry dishes, these two spices are essential. This paste is, of course, available ready-made in many "exotic" food stores. But in my experience, it's worth making the paste yourself and keeping it on hand. You don't need much besides garlic; this time, instead of white onions as in the garlic and onion paste, you use ginger. Add lemon juice and cooking oil. The preparation is (almost) child's play. Most of the work is in peeling the garlic. When it comes to ginger, I make sure it's organic so I can use it with the skin on without any worries. The peeled…

by
Read More
knobbi
Spices

Chez Fadi's Kitchen Helpers Part 1: Garlic and Onion Paste

By

Magic Sauce was just the beginning… As a full-time working mother who still wants to offer her family home-cooked meals, good organization is essential. I absolutely love to cook, no question! But when I'm cooking, things often need to be quick, especially in the evenings after work. To make this work smoothly during the week, I've picked up a few tricks over the years. I've perfected them over time. One of them is Magic Sauce. I don't even need to introduce Magic Sauce here. Anyone who follows my blog knows it. It comes in many variations. I've already posted three of them (The Origin, Reloaded, and Spicy) here on the blog and use them in most of my dishes. But Magic Sauce isn't the only trick in my bag of tricks. First up today: My Chez Fadi's Garlic and Onion Paste. You need onions and garlic…

by
Read More
achu
Main course

Achu Soup & Taro | Cameroonian yellow sauce with pounded taro

By

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…

by
Read More
Fruit salad
Dessert

Salade de fruits diverse | All kinds of fruit salad

By

Obst ist sehr lecker und voller Vitamine und Mineralstoffe die gut für unsere Gesundheit sind. Dabei ist Obst nicht immer gleich Obst. Ich kann mich noch gut an meinem ersten Apfel in Deutschland erinnern. Damals wurde ich überrascht über den intensiven Geschmack. Dieser hatte nichts mit den Äpfeln zu tun, welche ich von Kamerun her kannte. Die waren zwar nicht schlecht, weil sie so wieso etwas Exklusiveres darstellten, insbesondere bei den Preis, den man dafür bezahlte… Aber es war kein Vergleich mit dem, was ich gerade aß. Das Gleiche gilt für mich auch umgekehrt bei Bananen, Mango, Ananas, Avocado… Wer schon mal in Kamerun war und in der richtigen Saison regionales Obst probiert hat, wird dies auch bestätigen. Der Geschmack ist komplett anders als das, was man hierzulande kennt. Auch das Aussehen ist oft anders (kleiner oder manchmal unförmiger), dagegen sind Duft und Geschmack viel intensiver. Wenn ich mich zurück…

by
Read More