Roasted Fish made in Cameroon

About roasted fish

Cameroonian roasted fish is a true symbol of African gastronomy. Prepared with a fragrant marinade based on local spices like pèbè, garlic, and ginger, it is then slow-cooked over hot embers, which gives it a crispy skin and tender, juicy flesh. Its taste is both smoky and spicy, enhanced by accompaniments like grilled plantains or homemade hot sauce. Served hot, it alone embodies the authenticity and conviviality of outdoor meals. A delight to discover and savor!

Roasted Fish recipe

1. Clean your fish properly, removing all impurities from the inside. Then rinse it thoroughly several times with salted water. Drain!
2. Place the drained fish on a plate, salting and peppering it. Let it rest for about fifteen minutes.
3. Clean the fish properly by gutting it. Rinse and drain. Make oblique and parallel incisions on the sides. Re-wash the fish well with lemon. Let it rest in salted water.
4. In a blender, put the washed and sliced onions, peeled garlic cloves, djansan, pèbè, 4 côtés, and ground pepper. Add a little water, then blend all the ingredients into a homogeneous paste.
5. Pour the mixture obtained into 2 different bowls to divide it into 2 parts. In one part, add lemon juice, salt, oil, and Herbs de Provence. Mix everything to harmonize. Baste the fish with this mixture (inside and out) and let it marinate for at least 10 minutes, or even 1 hour.
6. In the other part, add the crushed white leek, celery, and parsley. Season and let it simmer in a small saucepan for 5 minutes over low heat.
7. Light the barbecue and rub an onion on the grill to prevent the fish from sticking. Arrange the marinated fish pieces on the grill, basting them from time to time with the rest of the first marinade (the one that was not cooked). Grill the fish for 15 minutes, turning them on all sides.
8. When the fish is cooked, serve with an accompanying sauce (the marinade that was cooked) and a spicy sauce. Without forgetting the accompaniment of your choice (Miondo, cassava stick, fried plantain...)