Chez Fadi
Cameroonian and West African cuisine reinterpreted
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West African cuisine

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Massa
Beignets

Massa – Beignets de riz | Rice fritters

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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…

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sauces

Sûp Chuem | Tomato sauce accompaniment to the chuem

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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…

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meatballs
appetizer

Boulettes de boeuf | Beef meatballs

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Although beef meatballs used to be one of my favorite snacks, I just realized I haven't even published a recipe for them on my blog yet… Since there are so many delicious things you can try every day, it's easy to forget the good old recipes. You'd practically need a thousand lifetimes to experience even a fraction of all the culinary delights this world has to offer. Well, there's a reason they say YOLO (you only live once)! I can remember the very first time I ate meatballs. I was about seven, eight at the most… Maybe they weren't even my first, but I can say with certainty that they were the best. Back then, I spent my school holidays with my grandmother in Foumbot, my mother's birthplace. One of my aunts earned her living by making meatballs…

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tropical fruit
fruit

Salade de fruits tropicaux | Tropical fruit salad

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The temperatures of the last few days have been truly tropical and strongly reminded me of my hometown, Douala. Anyone who's ever been to Douala knows exactly what I'm talking about. During my numerous family visits back home, I always experience the same scenario: as soon as the plane lands in Douala and the doors open, you're immediately greeted by a thick, humid blast of air. I always say, "Welcome to Douala!" To match the tropical temperatures of the last few days, I have a refreshing recipe for you. Today, the kitchen stays cold – instead, there's a fresh fruit salad with delicious tropical fruits. If you already feel like you're in Douala, you should at least reinforce that impression with a suitable snack. In this humidity, there's hardly anything better. Try it! For this fruity salad, I used only fruits that can be found on every corner in Douala and are grown there…

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stews

Sautéed potatoes with smoked chicken | Potato stew with smoked chicken

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During my childhood, I rarely had the opportunity to eat potatoes, as they were quite expensive in Cameroon back then. This was because potatoes were only grown in a few regions of my homeland, which naturally affected the price. Therefore, potato dishes were a special treat for me, as for all the other children. I was all the more surprised when I came to Germany many years ago and found potatoes in all varieties and price ranges offered in supermarkets. During my first few months here in my adopted home, potatoes were served very often, until I simply couldn't stand the sight of them anymore. Now I've rediscovered my love for potatoes, as fries of course, but also in stews with tomato sauce and meat, just like in my childhood. This dish always symbolized comfort for me. Today's recipe comes from my mother. However, I've adapted it…

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Bissap
drinks

Jus de Bissap/Foléré Rapide | Express Bissap Juice

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The season for chilled drinks is almost here. How about a recipe for one of my all-time favorite refreshing beverages? Bissap, or Foléré as it's called in Cameroon, has become a must-have in my kitchen. I also always include Bissap juice in my cooking classes for my students, and it's always won them over. Whether straight or mixed with water, hot or cold, Bissap is simply delicious. A few months ago, a friend of mine from Senegal showed me this recipe. I was visiting her, and she offered me a glass of Bissap and asked if I was familiar with it. "Of course I know Bissap," I replied, "We call it Foléré in Cameroon." But when I tasted her Bissap, I was immediately captivated by its flavor…

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Plantain balls
appetizer

Plantain balls | Plantain balls

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As I often say, plantains are truly a wonderful invention of nature! They can be prepared in so many different ways, and every single one tastes delicious. Here's how today's recipe came about: I had a few yellow plantains left over from my last shopping trip in the fridge. They weren't spoiled yet, but they were starting to get a bit spotted. They definitely didn't look good enough to steam, and I personally thought simply frying them would be too boring. Then I remembered a recipe I'd seen on social media a few days ago that I'd been meaning to try anyway. The balls in that recipe were made with yams, but I figured if it works with yams, plantains can certainly do it too. The yam ball recipe used tuna. But I wanted to start with a vegetarian version…

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Attiéké salad
Salads

Attiéké Salad

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Attiéké is a specialty from the Ivory Coast and is made from fermented cassava roots. In Cameroon, there's a similar food in dry form called gari, which can be prepared in a similar way to attiéké. At first glance, attiéké looks like oriental couscous and is prepared similarly. It's also known as Ivory Coast couscous, which translates to "Ivory Coast couscous." Unlike oriental couscous, however, attiéké has a slightly sour taste that gives the dish a distinctive flavor. Because attiéké is made from cassava, it's naturally gluten-free and therefore very well tolerated by many, especially those with allergies. It's thus an ideal alternative to oriental couscous, which is made from wheat. I've already published several attiéké recipes. I still remember the first one – a vegetable stir-fry with attiéké – very well. A few months later, I tried another recipe, which I…

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mafé poulet
sauces

Mafé Poulet | West African peanut sauce with chicken

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Mafé is a popular West African peanut sauce traditionally served with meat, vegetables, and rice. Originally from Mali, it has spread to many West African countries, including Senegal, Gambia, and Guinea. This rich sauce is based on peanut butter, tomatoes, onions, and aromatic spices, giving it a savory, slightly nutty flavor. Depending on the region and personal preference, it is combined with chicken, beef, or fish, but it can also be prepared in a vegetarian or vegan version. I developed this recipe specifically for my first Cameroonian/West African cooking class, which I recently held in cooperation with the Ludwigsburg Adult Education Center. Mafé is particularly well-suited for novice cooks because it is easy to prepare and develops an intense flavor with just a few ingredients. What's special about my version is that it has been adapted to appeal to vegetarians, vegans, and meat lovers alike – so everyone could truly enjoy the dish to the fullest

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chuem
Leafy greens

Pehn Chuem | Fufu with pumpkin leaf sauce

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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…

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