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Littoral · Douala
Douala’s night-time classic: spice-marinated grilled fish with thin cassava sticks.
Tick what you already have.
Blend njangsa, Penja pepper, ginger, garlic, onion, chili and a splash of oil.
Score the fish and rub the marinade inside and out; rest 30 min.
Grill over charcoal or under the oven grill, 10 to 12 min per side, basting.
Warm the miondo in a steamer.
Serve with chili sauce and sliced onions.
A family recipe: adjust it to your taste.
Read the guide : Grilled fish with miondoCameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp.
The Bassa black stew made with roasted spices and an unmistakable aroma.
Blend njangsa, Penja pepper, ginger, garlic, onion, chili and a splash of oil.
Score the fish and rub the marinade inside and out; rest 30 min.
Grill over charcoal or under the oven grill, 10 to 12 min per side, basting.
Warm the miondo in a steamer.
Serve with chili sauce and sliced onions.
Enjoy your meal!
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