Chez Fadi
Cameroonian and West African cuisine reinterpreted
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West African cuisine

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Leafy greens

Folong/Biteku Teku sauté | Sautéed leaf amaranth

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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…

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sauté de pommes
stews

French fries sautées and viande de boeuf| Potato stew with beef

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Kartoffeln sind gute Wärmespeicher und Eintöpfe eignen sich wunderbar für die kalte Jahrezeit. Deshalb ist die Kombination von Kartoffel als Eintopf eine ideale Mahlzeit, wenn es einem frösteln, sowohl äußerlich als auch innerlich. Kartoffeln werden in Kamerun nicht so viel angebaut und sind deshalb ein etwas teureres Nahrungsmittel. Die Hauptanbaugebiete von Kartoffeln in Kamerun befinden sich in den Regionen Tibati, Dschang, Bangou, Balatchi, Santa, Bamenda und Mokolo. Es werden fast ausschließlich nur verbesserte Sorten angebaut, die ertragsreich sind. Diese Sorten sind somit unter anderem: Cardinal (ovale Knolle, rote Schale, Trockenheitsresistenz), Cipira (runde Knolle, weiße Schale, Mehltautoleranz, Anfälligkeit für Bakteriose), Diamond (lange Knolle, helle und glatte Schale, Resistenz gegen Nematoden und Trockenheit ) und Désirée (längliche Knolle, rote Schale, hellgelb). Vier neue Kartoffelsorten wurden kürzlich von IRAD (Institut de recherche agricole pour le developement) identifiziert: Mafor, IRAD 2005, Jacob 2006 und Bambui Wonder. Kartoffelgerichte gab es früher nicht so oft bei…

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Friedrice
Veggie

Riz sauté | Fried rice with mushrooms

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Rice is one of my top 5 side dishes. I could eat rice every day… and plantains. Rice always tastes good. Whether with tomato sauce, mafé, egusi, as jollof, or as fried rice. Also, the way I remember it from my childhood, as riz sauté, aka fried rice. Riz sauté, like topsi banana, used to be considered poor people's food, with the slight difference that it was also very popular with children. The original recipe consists of only a few ingredients: rice, oil, tomatoes, onions, garlic, and salt. A more popular variation was prepared with canned sardines or corned beef. This second version accompanied me for a while during my student days. Firstly, because it was very cheap (as a student, you have to watch your money), secondly, because it's quick to prepare and not to be underestimated, and thirdly, because it tastes incredibly delicious. This time, I opted for a vegetarian version. It tastes best with…

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sauces

Yassa Crevettes | Yassa with shrimps

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Yassa is an onion, mustard, and lemon sauce from Senegalese and Gambian cuisine. Traditionally, yassa is prepared with chicken as Poulet Yassa, served with rice. A good yassa requires few ingredients. Besides onions, mustard, and the juice of a lemon or lime, I like to add a few whole fresh Scotch bonnet peppers for a touch of spice and a teaspoon of my delicious Magic Sauce for a special note. I also add a spring onion for a fresh look, and that's it—my yassa is ready. I remember my first yassa very well; I was visiting a friend. At one point, we were about to cook, and she said to me, "We're having Poulet Yassa today," and I asked what it was. Surprised that I'd never heard of it, she told me it was a specialty from Gambia. Her husband is from…

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caramel
appetizer

Chouchou | Caramel arachides | Roasted peanuts

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Wir sind Anfang Oktober und überall in den Geschäften kündigt sich Weihnachten. Für manche ein bisschen übertrieben für manch anderen ein Zeichen sich langsam Gedanke über die Weihnachtszeit zu machen. Auf jeden Fall kommen so langsam die Vorfreude auf Weihnachten. Wer sagt Weihnachten meint auch Weihnachtsmarkt, duftenden Stände… Unter anderen leckere gebrannten Mandeln. Gebrannten Mandeln kannte ich bis ich nach Deutschland kam nicht. Meine ersten habe ich damals bei einem Weihnachtsmarkt entdeckt. Deshalb verbinde ich gebrannte Mandeln immer mit Weihnachten. Gebrannte Erdnüsse (Caramel wie wir sie früher genannt haben) dagegen haben meine Kindheit begleitet. Die konnte man sich überall kaufen und genießen. Die wurden auf dem Schulhof verkauft entweder als zusammengeklebte Brocken in verschieden Größe oder als einzelne Kerne verpackt in kleinen Tüten. In der Pause holten wir uns diesen leckeren Snack als kleine Nervennahrung nach ein paar anstrengenden Unterrichtstunden. Manchmal als kleine Zwischendurch auf dem Weg nachhause nach einem…

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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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