Outstanding Sea Food

African Sea Food! Edition!

Warm and
Discover Hearty Sea food
Cameroon Recipes!
Coastal Cuisine!

25 Authentic Recipes to Delight Your Palate

5,95$ Illustrated by Dilshan Mendis

 Taste of Cameroon

Responsible publisher:
Magic Media ApS
Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Published by:
Copyright© Magic Media ApS

AI-Art food recipes: Dilshan Mendis

AI-Art illustrated by: Dilshan Mendis
 Introduction
Welcome to the vibrant and diverse world of Cameroo-
nian seafood cuisine! Nestled along the West African
coastline, Cameroon boasts a rich culinary tradition
with an emphasis on fresh seafood and bold spices. In
this cookbook, we invite you to explore the many flavors
and textures of Cameroonian seafood, from succulent
grilled fish to hearty stews and soups.
Our recipes are inspired by the country's coastal re-
gions, where fishermen bring in a daily bounty of fish,
crabs, lobsters, and other shellfish. We've carefully cu-
rated a collection of traditional and modern dishes, all
of which showcase the natural beauty and flavors of the
sea. Whether you're a seafood lover or simply looking to
expand your culinary horizons, you'll find something to
love in these pages.
In addition to the recipes, we've included information
about the history and culture of Cameroon, as well as
tips on selecting and preparing seafood. Our hope is
that this cookbook will inspire you to try new flavors,
experiment with different ingredients, and most impor-
tantly, appreciate the richness and diversity of Cameroo-
nian cuisine.So grab your apron and let's get cooking!

All recipes are 4 persons!

 Table of Content
1.Grilled Fish with Spicy Sauce 8
Seafood Okra Soup 10
3.Prawn Fried Rice 12
4.Cameroon-style Fish Stew 14
5.Spicy Grilled Shrimp 16
6.Fried Plantain and Fish 18
7.Seafood Couscous 20
8.Shrimp Etouffee 22
9.Crab and Avocado Salad 24
10.Spicy Tilapia 26
11.Coconut Fish Curry 28
12.Jollof Rice with Shrimp 30
13.Smoked Fish Sauce 32
14.Shrimp and Vegetable Stir-Fry 34
15.Stuffed Crab 36
16.Seafood Paella 38
17.Shrimp and Grits 40
18.Fried Fish Sandwich 42
19.Seafood Gumbo 44
20.Grilled Octopus 46
21.Shrimp Scampi 48
22. Fish Pie 50
23.Coconut Shrimp 52
24.Lobster Bisque 54
25.Ekwang 56
 Grilled fish with spicy
sauce
Grilled fish with spicy sauce is a dish that features a grilled or barbecued fish fillet,
served with a zesty and flavorful sauce. The fish can be any variety of firm-fleshed
fish, such as tilapia, salmon, or tuna, and is typically seasoned with a blend of herbs
and spices before being cooked on a grill or barbecue. The spicy sauce can be made
with a variety of ingredients, depending on personal preference, but typically in-
cludes chili peppers, garlic, and other seasonings, such as cumin or coriander. The
sauce can be served on top of the grilled fish, or on the side, for dipping. This dish
is a popular choice for seafood lovers, as it is both flavorful and healthy, and can be
easily customized to suit individual tastes.

8
Ingredients:
x 4 fish fillets (tilapia, salmon, or any firm-fleshed fish)
x 1 tsp salt
x 1/2 tsp black pepper
x 1/2 tsp paprika
x 1/2 tsp garlic powder
x 1/4 cup olive oil
x 2 tbsp lime juice
x 1/4 cup chopped fresh cilantro

For the spicy sauce:

x 1/2 cup mayonnaise
x 1/4 cup plain yogurt
x 1/4 cup sriracha sauce
x 2 cloves garlic, minced
x 1 tsp honey
x Salt and pepper to taste

Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the salt, black pepper, paprika, and garlic
powder.
3. Rub the seasoning mixture over the fish fillets, making sure to coat both sides.
4. In another small bowl, mix together the olive oil, lime juice, and chopped
cilantro.
5. Brush the oil mixture over the fish fillets.
6. Grill the fish for 5-7 minutes per side, or until cooked through and flaky.
7. While the fish is grilling, make the spicy sauce by combining the mayonnaise,
yogurt, sriracha sauce, minced garlic, honey, salt, and pepper in a small bowl.
8. Serve the grilled fish hot, with the spicy sauce on the side or drizzled on top.
Garnish with additional chopped cilantro if desired

9
 Seafood Okra Soup

Seafood Okra Soup is a popular West African soup that features a flavorful combina-
tion of seafood, okra, and other vegetables. The soup typically includes ingredients
such as shrimp, crab, or fish, combined with fresh okra pods that have been chopped
into small pieces. The okra adds a thick, slightly slimy texture to the soup, which
helps to create a hearty and satisfying meal. Other vegetables such as onions, bell
peppers, and tomatoes are also added to the soup, along with a blend of spices that
typically includes garlic, ginger, cumin, and coriander. The soup is usually served
hot, with a side of fufu or pounded yam, which are starchy dishes that are used to
scoop up the soup. Seafood Okra Soup is a nutritious and flavorful dish that is en-
joyed by many people around the world.

10
Ingredients:
x 1 pound shrimp, peeled and deveined
x 1 pound crab legs, cooked and broken into pieces
x 1/2 pound fish fillets, cut into bite-sized pieces
x 1 onion, chopped
x 1 bell pepper, chopped
x 3 tomatoes, chopped
x 3 cups chopped fresh okra
x 3 cloves garlic, minced
x 1 tablespoon grated ginger
x 1 teaspoon cumin
x 1 teaspoon coriander
x Salt and pepper to taste
x 4 cups fish or seafood broth
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro

Instructions:
1. Heat a large pot over medium heat.
2. Add the onions and bell pepper and sauté for 5 minutes, or until softened.
3. Add the tomatoes, okra, garlic, ginger, cumin, coriander, salt, and pepper.
Stirwell to combine.
4. Pour in the fish or seafood broth and bring the mixture to a simmer.
5. Add the shrimp, crab, and fish to the pot and stir gently to combine.
6. Cover the pot and let the soup simmer for 10-15 minutes, or until the seafood
is cooked through and the okra is tender.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with chopped fresh parsley and cilantro. Enjoy with a side
of fufu or pounded yam if desired

11
 Prawn fried rice

Prawn fried rice is a popular Asian dish that features succulent prawns (also known
as shrimp) and fluffy rice that has been stir-fried with a variety of ingredients, such
as vegetables, eggs, and soy sauce. The prawns are typically marinated in a mixture
of soy sauce, garlic, and ginger before being cooked, which adds a rich umami flavor
to the dish. The rice is cooked separately and then stir-fried with the prawns and
other ingredients, such as diced carrots, peas, and chopped onions. The dish is fin-
ished off with a drizzle of sesame oil and additional soy sauce, which add a depth of
flavor and complexity to the dish. Prawn fried rice is a flavorful and satisfying meal
that can be enjoyed on its own, or served as a side dish with other Asian-inspired
dishes.

12
Ingredients:

x 2 cups of cooked and cooled white rice

x 1 pound of medium prawns, peeled and deveined
x 1/2 cup of frozen peas, thawed
x 1/2 cup of finely chopped carrots
x 1/2 cup of diced onion
x 2 cloves of garlic, minced
x 1 tablespoon of freshly grated ginger
x 3 tablespoons of vegetable oil
x 2 tablespoons of soy sauce
x 1 tablespoon of oyster sauce
x 1/2 teaspoon of sesame oil
x Salt and pepper to taste
x 2 eggs, beaten
x 2 green onions, thinly sliced

Instructions:

1. In a small bowl, marinate the prawns with 1 tablespoon of soy sauce, 1 clove of
minced garlic, and freshly grated ginger for at least 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add
the marinated prawns and stir-fry until pink and cooked through, about 2-3
minutes. Remove the prawns from the pan and set aside.
3. In the same pan, add 2 tablespoons of vegetable oil and heat over high heat.
Add the diced onion, minced garlic, and chopped carrots and stir-fry for 2-3
minutes or until slightly softened.
4. Add the beaten eggs to the pan and stir-fry until scrambled and cooked
through.
5. Add the cooked rice to the pan and stir-fry until heated through, breaking up
any clumps with a spatula.
6. Add the thawed peas, oyster sauce, remaining 1 tablespoon of soy sauce, and
sesame oil to the pan and stir-fry for an additional minute.
7. Add the cooked prawns back into the pan and stir-fry for another minute to
heat through.
8. Season with salt and pepper to taste and garnish with thinly sliced green
onions before serving hot.
13
 Cameroon-style fish stew

Cameroon-style fish stew is a popular West African dish that features tender piec-
es of fish in a flavorful and aromatic tomato-based sauce. The sauce is made with a
blend of spices, including garlic, ginger, and chili peppers, as well as vegetables like
onions and bell peppers. Some versions of the dish also include okra or eggplant for
added texture and flavor. The fish is typically simmered in the sauce until it’s cooked
through and tender, and the sauce is thick and rich. This hearty and comforting stew
is usually served with a side of rice or plantains and is a favorite among seafood lov-
ers.

14
Ingredients:
x 1 lb of firm white fish fillets, cut into bite-size pieces
(such as tilapia, cod, or catfish)
x 1 can of diced tomatoes
x 1 medium onion, chopped
x 1 red or green bell pepper, chopped
x 2 cloves of garlic, minced
x 1 thumb-sized piece of ginger, peeled and grated
x 1-2 chili peppers, chopped (optional)
x 1 teaspoon of smoked paprika
x 1 teaspoon of ground coriander
x 1 teaspoon of ground cumin
x 1 teaspoon of dried thyme
x Salt and pepper to taste
x 2 tablespoons of vegetable oil
x 1/2 cup of water
x 1-2 cups of sliced okra (optional)

Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions, bell pepper, garlic, ginger, and chili peppers
(if using) and sauté until softened, about 5 minutes.
3. Add the canned diced tomatoes, smoked paprika, coriander, cumin, and
thyme to the pot and stir to combine.
4. Season with salt and pepper to taste and bring the mixture to a simmer.
5. Add the sliced okra (if using) and stir to combine.
6. Cover the pot and simmer the mixture for 10-15 minutes, stirring occasionally.
7. Add the bite-size pieces of fish to the pot and stir gently to coat with the sauce.
8. Add the water to the pot, cover, and simmer for an additional 10-15 minutes,
or until the fish is cooked through and tender.
9. Adjust the seasoning to taste and serve hot with rice or plantains.

15
 Spicy grilled shrimp

Spicy grilled shrimp is a tasty and easy-to-make seafood dish that’s perfect for a
summer barbecue or a weeknight dinner. The shrimp are marinated in a spicy mix-
ture of chili flakes, garlic, lemon juice, and olive oil, which gives them a flavorful and
slightly tangy kick. Once the shrimp are marinated, they are threaded onto skewers
and grilled to perfection, resulting in juicy, succulent shrimp with a crispy exterior.
This dish can be served as a main course or as an appetizer, and it pairs well with a
variety of side dishes, such as a simple salad or grilled vegetables.

16
Ingredients:
x 1 lb of large raw shrimp, peeled and deveined
x 2 cloves of garlic, minced
x 1 teaspoon of red pepper flakes
x 2 tablespoons of olive oil
x Juice of 1 lemon
x Salt and pepper to taste
x 8 wooden skewers, soaked in water for at least 30 minutes

Instructions:
1. In a small bowl, combine the minced garlic, red pepper flakes, olive oil, lemon
juice, salt, and pepper.
2. Place the peeled and deveined shrimp in a large bowl and pour the marinade
over the top.
3. Toss the shrimp to coat them evenly with the marinade, then cover the bowl
with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Preheat a grill or grill pan to medium-high heat.
5. Thread the marinated shrimp onto the soaked wooden skewers, leaving a little
space between each shrimp.
6. Grill the shrimp skewers for 2-3 minutes per side, or until they are cooked
through and slightly charred.
7. Remove the shrimp skewers from the grill and serve immediately with your
favorite side dishes.

17
 Fried plantain and fish

Fried plantain and fish is a popular and delicious West African dish that combines
sweet and savory flavors. The dish typically consists of ripe plantains that are sliced
and fried until golden brown, and a fish that is marinated and fried until crispy. The
combination of crispy fried plantains and savory fish is irresistible, and the dish can
be served as a main course or as a side dish. This dish can be seasoned with a vari-
ety of spices and herbs, such as garlic, ginger, onion, and chili pepper, depending on
personal preference. It is a perfect meal for a family gathering, party or any occasion.

18
Ingredients:
x 2 ripe plantains
x 4 fish fillets (tilapia, catfish, or any other firm white fish)
x 1 tablespoon of paprika
x 1 tablespoon of garlic powder
x 1 teaspoon of salt
x 1 teaspoon of black pepper
x 1/2 cup of all-purpose flour
x 2 eggs, beaten
x 1/2 cup of vegetable oil, for frying
x Lemon wedges, for serving

Instructions:
1. Cut the ripe plantains into diagonal slices that are about 1/2 inch thick.
2. In a small bowl, mix together the paprika, garlic powder, salt, and black
pepper.
3. Season the fish fillets on both sides with the spice mixture, then coat them
lightly with flour, shaking off any excess.
4. Dip the fish fillets in the beaten eggs, then coat them with the remaining flour.
5. Heat the vegetable oil in a large frying pan over medium-high heat.
6. Once the oil is hot, add the fish fillets to the pan and fry them for 2-3 minutes
on each side, or until they are golden brown and crispy.
7. Remove the fish fillets from the pan and place them on paper towels to drain
off any excess oil.
8. In the same pan, add the plantain slices and fry them for 2-3 minutes on
each side, or until they are golden brown and caramelized.
9. Remove the plantains from the pan and place them on paper towels to drain
off any excess oil.
10. Serve the fried plantains and fish together on a platter, garnished with lemon
wedges

19
 Seafood couscous

Seafood couscous is a flavorful and hearty North African dish that is packed with a
variety of seafood, vegetables, and spices. The dish typically consists of a bed of fluffy
couscous, topped with a flavorful mix of seafood, such as shrimp, calamari, and
mussels, and an assortment of vegetables, such as onions, carrots, and bell peppers.
The seafood and vegetables are usually simmered in a fragrant tomato-based broth
that is seasoned with a variety of spices, such as cumin, coriander, and paprika, and
finished with fresh herbs, such as parsley and cilantro. This dish is a perfect blend of
textures and flavors, and it is perfect for a special occasion or a family dinner.

20
Ingredients:
x 1 pound of mixed seafood (shrimp, calamari, mussels)
x 2 cups of couscous
x 2 tablespoons of olive oil
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 bell pepper, diced
x 2 carrots, peeled and diced
x 1 zucchini, diced
x 1 can of diced tomatoes
x 2 cups of fish or vegetable broth
x 2 teaspoons of cumin
x 2 teaspoons of coriander
x 1 teaspoon of paprika
x Salt and pepper to taste
x Fresh parsley and cilantro, chopped for garnish

Instructions:
1. Prepare the couscous according to package instructions, fluff with a fork and
set aside.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the onions and garlic to the pot and sauté for 2-3 minutes until the onions
are translucent.
4. Add the diced bell pepper, carrots, and zucchini to the pot and sauté for
another 5-7 minutes until the vegetables are tender.
5. Add the canned tomatoes, broth, cumin, coriander, paprika, salt, and pepper
to the pot and bring the mixture to a simmer.
6. Add the mixed seafood to the pot and let it cook for 5-7 minutes until the
shrimp are pink and the mussels have opened up.
7. Remove the pot from the heat and let it sit for a few minutes to allow the
flavors to meld together.
8. Fluff the couscous with a fork and transfer it to a serving dish.
9. Pour the seafood mixture over the couscous and garnish with chopped parsley
and cilantro.

21
 Shrimp etouffee

Shrimp etouffee is a classic Cajun dish that is made with a roux-based sauce, ten-
der shrimp, and a variety of vegetables and spices. The dish is usually served over a
bed of fluffy rice and garnished with fresh herbs. The rich, savory sauce is made by
cooking flour and butter until it is caramelized, then adding chopped onions, celery,
and bell peppers. The mixture is then simmered with seafood stock, tomatoes, and a
blend of Cajun spices until it forms a thick and flavorful sauce. Finally, the shrimp is
added to the sauce and cooked until it is tender and juicy. Shrimp etouffee is a com-
forting and satisfying dish that is perfect for a cozy night in or a special occasion.

22
Ingredients:
x 1 pound of peeled and deveined shrimp
x 1/2 cup of butter
x 1/2 cup of flour
x 1 onion, chopped
x 1 green bell pepper, chopped
x 2 stalks of celery, chopped
x 3 cloves of garlic, minced
x 2 cups of seafood or chicken broth
x 1 can of diced tomatoes
x 1 tablespoon of Cajun seasoning
x 1/4 teaspoon of cayenne pepper
x Salt and pepper to taste
x 4 cups of cooked white rice
x Chopped parsley or green onions for garnish

Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the flour to the pot and stir constantly until the mixture turns golden
brown, about 10-15 minutes.
3. Add the chopped onion, bell pepper, and celery to the pot and cook until the
vegetables are tender, about 5-7 minutes.
4. Add the minced garlic to the pot and cook for an additional minute until
fragrant.
5. Add the seafood or chicken broth to the pot, stirring constantly to avoid
lumps.
6. Add the diced tomatoes, Cajun seasoning, cayenne pepper, salt, and pepper to
the pot and stir to combine.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce
is thick and flavorful.
8. Add the shrimp to the pot and cook for 3-5 minutes until the shrimp is pink
and cooked through.
9. Serve the shrimp etouffee over a bed of cooked white rice, and garnish with
chopped parsley or green onions.

23
 Crab and avocado salad

Crab and avocado salad is a refreshing and light dish that combines the sweetness of
crab meat with the creaminess of avocado. The dish is usually served cold and makes
a perfect appetizer or light meal on a hot summer day. The salad is typically made by
combining fresh crab meat with diced avocado, chopped herbs, and a tangy dress-
ing. The dressing is usually made with a combination of lemon juice, olive oil, and
Dijon mustard, which adds a bright and zesty flavor to the dish. The salad can be
served on a bed of greens or in a lettuce cup, and garnished with additional herbs or
chopped nuts for added texture and flavor. Crab and avocado salad is a healthy and
delicious dish that is sure to please seafood lovers.

24
Ingredients:
x 1 pound of fresh crab meat
x 2 ripe avocados, diced
x 2 tablespoons of fresh parsley, chopped
x 2 tablespoons of fresh cilantro, chopped
x 2 tablespoons of red onion, diced
x Juice of 1 lemon
x 2 tablespoons of olive oil
x 1 tablespoon of Dijon mustard
x Salt and pepper to taste
x Lettuce leaves or mixed greens for serving

Instructions:
1. In a large mixing bowl, combine the crab meat, diced avocado, chopped
parsley, cilantro, and red onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, Dijon
mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the crab and avocado mixture and toss gently to coat.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to
meld.
5. Serve the chilled salad on a bed of lettuce leaves or mixed greens.

25
 Spicy Tilapia

Spicy Tilapia is a delicious and flavorful dish made with tilapia fillets that have been
seasoned with a combination of spices and herbs. Tilapia is a freshwater fish that is
widely available and is known for its mild and sweet taste. To make Spicy Tilapia,
the tilapia fillets are first coated with a mixture of spices such as chili powder, cum-
in, garlic powder, and paprika. Then, the fish is either pan-fried or baked until it is
golden brown and cooked through. The result is a flavorful and spicy dish that is
perfect for those who enjoy a bit of heat in their food. Spicy Tilapia can be served
on its own as a main course, or it can be paired with a variety of sides such as rice,
roasted vegetables, or a fresh salad. This dish is not only delicious but also healthy, as
tilapia is a low-calorie and high-protein fish that is rich in omega-3 fatty acids. It is a
popular dish that is easy to prepare .
26
Ingredients:
x 4 tilapia fillets
x 2 teaspoons chili powder
x 1 teaspoon ground cumin
x 1 teaspoon paprika
x 1/2 teaspoon garlic powder
x Salt and pepper, to taste
x 2 tablespoons olive oil
x Lemon wedges, for serving
x Fresh parsley or cilantro, chopped (optional)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt,
and pepper.
3. Rub the spice mixture all over the tilapia fillets, making sure to coat both sides
of each fillet.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat.
5. Add the tilapia fillets to the skillet and cook for 2-3 minutes on each side until
they are golden brown.
6. Once the fillets are browned, transfer the skillet to the preheated oven
7. Bake the tilapia fillets for 8-10 minutes, or until they are cooked through and
flaky.
8. Remove the skillet from the oven and allow the tilapia fillets to cool for a few
minutes before serving.
9. Serve the Spicy Tilapia with lemon wedges and chopped parsley or cilantro, if
desired.

27
 Coconut Fish Curry

Coconut Fish Curry is a flavorful and aromatic dish made with fish, coconut milk,
and a blend of spices. It is a popular dish in many coastal regions and is known for
its creamy texture and rich flavor. To make Coconut Fish Curry, you will need fish
fillets, such as cod, haddock, or tilapia, that are cut into bite-sized pieces. The spic-
es used in this dish can vary, but typically include cumin, coriander, turmeric, and
curry powder. These spices are toasted in a hot pan before being added to the curry
sauce, which helps to release their flavors and aromas. The fish and vegetables are
simmered in the curry sauce until they are cooked through and infused with the de-
licious flavors of the spices and coconut milk.Coconut Fish Curry is typically served
with rice or naan bread, and can be garnished with fresh cilantro or chopped pea-
nuts.
28
Ingredients:
x 4 fish fillets (cod, haddock, or tilapia), cut into bite-sized pieces
x 1 onion, chopped
x 2 cloves garlic, minced
x 1 tablespoon fresh ginger, grated
x 1 tablespoon curry powder
x 1 teaspoon cumin
x 1 teaspoon coriander
x 1/2 teaspoon turmeric
x 1 can (14 oz) coconut milk
x 1 red bell pepper, chopped
x 1 tablespoon vegetable oil
x Salt and pepper, to taste
x Fresh cilantro, chopped (optional)
x Cooked rice or naan bread, for serving

Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the chopped onion, garlic, and ginger to the skillet and cook for
2-3 minutes until they are soft and fragrant.
3. Add the curry powder, cumin, coriander, turmeric, salt, and pepper to the skil
let and cook for 1-2 minutes until the spices are toasted and fragrant.
4. Pour the can of coconut milk into the skillet and stir to combine.
5. Add the chopped red bell pepper to the skillet and bring the mixture to a
simmer.
6. Once the mixture is simmering, add the fish fillets to the skillet and gently stir
to coat them in the curry sauce.
7. Cover the skillet and simmer the fish for 8-10 minutes, or until it is cooked
through and tender.
8. Once the fish is cooked, remove the skillet from the heat and let it cool for a
few minutes before serving.
9. Serve the Coconut Fish Curry over cooked rice or with naan bread. Garnish
with fresh cilantro, if desired

29
 Jollof Rice with Shrimp

Jollof Rice with Shrimp is a popular West African dish that combines rice, tomato,
onion, and a blend of spices. The dish is typically made with chicken or beef, but
in this version, shrimp is used to add a delicious seafood twist to the dish. To make
Jollof Rice with Shrimp, the rice is first cooked in a tomato-based sauce that is fla-
vored with a combination of spices such as garlic, ginger, paprika, and cumin. The
shrimp is added to the sauce towards the end of the cooking process and is cooked
until it is pink and tender. The dish is known for its bright red color, which comes
from the use of tomato paste or fresh tomatoes, and is often served with fried plan-
tains, salad, or coleslaw. It is also a great way to introduce yourself to West African
cuisine and experience the rich flavors and spices that make it so unique.

30
Ingredients:
x 2 cups long-grain rice
x 1 pound shrimp, peeled and deveined
x 1 can (14 oz) tomato sauce
x 1 onion, chopped
x 2 cloves garlic, minced
x 1 tablespoon ginger, grated
x 1 tablespoon paprika
x 1 teaspoon cumin
x 1 teaspoon salt
x 1/2 teaspoon black pepper
x 2 cups chicken or vegetable broth
x 2 tablespoons vegetable oil
x Fresh cilantro, chopped (optional)
x Lemon wedges, for serving

Instructions:
1. Rinse the rice in cold water and set it aside to drain.
2. In a large skillet or pot, heat the vegetable oil over medium-high heat.
3. Add the chopped onion, garlic, and ginger to the skillet and cook for 2-3
minutes until they are soft and fragrant.
4. Add the tomato sauce, paprika, cumin, salt, and black pepper to the skillet and
stir to combine.
5. Add the rice to the skillet and stir to coat it in the tomato sauce.
6. Pour the chicken or vegetable broth over the rice and bring the mixture to a
boil.
7. Once the mixture is boiling, reduce the heat to low and cover the skillet. Let
the rice simmer for 15-20 minutes, or until it is tender and the liquid has been
absorbed.
8. Once the rice is cooked, add the shrimp to the skillet and gently stir to
combine.
9. Cover the skillet and cook the shrimp for 5-7 minutes, or until they are pink
and cooked through.
10. Once the shrimp is cooked, remove the skillet from the heat and let it cool for
a few minutes before serving.
11. Serve the Jollof Rice with Shrimp with fresh cilantro and lemon wedges on the
side..

31
 Smoked fish sauce

Smoked fish sauce is a type of condiment that is made by combining smoked fish
with other ingredients. The result is a flavorful and slightly salty sauce that can be
used to enhance the taste of various dishes, particularly those with seafood or veg-
etables. The process of making smoked fish sauce usually involves smoking the fish
over a low fire until it becomes tender and infused with smoky flavor. After smok-
ing, the fish is then finely chopped or ground and mixed with other ingredients to
create the desired consistency and flavor. For example, in Southeast Asian cuisine,
smoked fish sauce is typically made with a combination of smoked mackerel, chili,
garlic, sugar, and vinegar, while in West African cuisine, smoked fish sauce may in-
clude ingredients such as onions, tomatoes, and palm oil. Some people even use it as
a marinade for meat or seafood.
32
Ingredients:
x 1 smoked fish (such as mackerel or herring), deboned and finely chopped
x 2 cloves of garlic, minced
x 1 small onion, finely chopped
x 1-2 small hot peppers, chopped (optional)
x 1/4 cup of vinegar
x 2 tablespoons of sugar
x Salt and pepper to taste
x 1/4 cup of water
x 1 tablespoon of vegetable oil

Instructions:
1. Heat the oil in a small saucepan over medium heat. Add the garlic and onion
and cook for 1-2 minutes until the onion is translucent.
2. Add the chopped smoked fish and hot peppers (if using), and stir well.
3. Add the vinegar, sugar, salt, pepper, and water, and stir until the sugar
dissolves.
4. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes,
or until the sauce has thickened to your desired consistency.
5. Taste and adjust the seasoning as needed.
6. Serve the smoked fish sauce warm or at room temperature as a dipping sauce
or condiment with vegetables, meat, or seafood dishes.

33
 Shrimp and vegetable stir-fry

Shrimp and vegetable stir-fry is a popular dish in Asian cuisine that combines
shrimp, fresh vegetables, and seasonings cooked together in a wok or large frying
pan. The shrimp can be fresh or frozen, and should be peeled and deveined before
cooking. Once you have your ingredients prepared, you’ll want to heat a wok or
large frying pan over high heat with some oil. Add the vegetables and stir-fry them
for a few minutes until they start to soften but are still slightly crisp. Remove the
vegetables from the pan and set them aside. Next, add the shrimp to the pan and
stir-fry them until they are pink and cooked through. Add the vegetables back to the
pan and stir everything together. For the sauce, you can use a combination of soy
sauce, oyster sauce, garlic, ginger, and cornstarch to thicken it. Mix the sauce togeth-
er and pour it over the shrimp and vegetables, stirring to coat everything evenly.
34
Ingredients:
x 1 pound of shrimp, peeled and deveined
x 2 bell peppers (red, green, or yellow), sliced
x 1 small onion, sliced
x 2 cups of broccoli florets
x 1 cup of snow peas
x 2 cloves of garlic, minced
x 1 tablespoon of grated ginger
x 2 tablespoons of vegetable oil
x 2 tablespoons of soy sauce
x 1 tablespoon of oyster sauce
x 1 tablespoon of cornstarch
x Salt and pepper to taste
x Cooked rice or noodles for serving

Instructions:

1. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and 1/4
cup of water until the cornstarch dissolves. Set aside.
2. Heat a large wok or frying pan over high heat. Add the vegetable oil and swirl
to coat the pan.
3. Add the sliced bell peppers, onion, broccoli, and snow peas to the pan and stir-
fry for 2-3 minutes until the vegetables start to soften. Add the minced garlic
and grated ginger and stir-fry for another 30 seconds.
4. Add the shrimp to the pan and stir-fry for 2-3 minutes until they are pink and
cooked through.
5. Pour the sauce mixture over the shrimp and vegetables and stir everything
together. Cook for an additional minute or two until the sauce thickens and
coats the shrimp and vegetables.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve the shrimp and vegetable stir-fry hot over cooked rice or noodles.

35
 Stuffed crab

Stuffed crab is a delicious seafood dish that involves stuffing the shell of a crab with
a mixture of crab meat, breadcrumbs, and seasonings, and then baking it until it’s
golden brown and crispy. The dish is often served as an appetizer or main course
and is popular in coastal regions around the world. Once the crab meat is prepared,
you’ll want to mix it with breadcrumbs, chopped onion and celery, garlic, parsley,
and seasonings such as salt, pepper, and paprika. You can also add some melted but-
ter or mayonnaise to the mixture to help bind everything together. Brush the tops
of the stuffed crabs with melted butter and sprinkle with additional breadcrumbs, if
desired. Bake the stuffed crabs in the oven or until they are golden brown and crispy
on top. Serve the stuffed crabs hot with lemon wedges and a side of vegetables or a
salad.
36
Ingredients:
x 4 medium-sized crabs
x 1/2 cup of breadcrumbs
x 1/2 cup of grated Parmesan cheese
x 1/4 cup of chopped parsley
x 1/4 cup of chopped green onions
x 2 cloves of garlic, minced
x 2 tablespoons of olive oil
x 1/4 teaspoon of salt
x 1/4 teaspoon of black pepper

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean and prepare the crabs by removing the top shell and the gills. Rinse the
crabs under running water and pat them dry with a paper towel.
3. In a medium-sized bowl, mix together the breadcrumbs, Parmesan cheese,
parsley, green onions, garlic, olive oil, salt, and pepper.
4. Stuff each crab with the breadcrumb mixture, making sure to pack it tightly
into the shells.
5. Place the stuffed crabs on a baking sheet and bake them in the oven for 20-25
minutes, or until they are golden brown and heated through.
6. Remove the stuffed crabs from the oven and let them cool for a few minutes
before serving.

37
 Koki with Crayfish

Koki with Crayfish is a traditional dish made from black-eyed peas and palm oil,
with the addition of crayfish for a seafood twist. The dish is often served as a side
dish or main course, and is popular throughout Cameroon. To make Koki with
Crayfish, black-eyed peas are soaked overnight and then ground into a fine paste.
Palm oil is heated in a pot and then mixed with the black-eyed pea paste. The mix-
ture is then flavored with salt, pepper, and a variety of other spices, such as garlic,
ginger, and onions. Crayfish, which have been ground into a fine powder, are then
added to the mixture. The mixture is then spooned into banana leaves and tied up
to form small parcels. The parcels are then steamed until fully cooked. The result is a
flavorful and aromatic dish that is rich in protein, fiber, and healthy fats.
38
Ingredients:
x 2 cups black-eyed peas, soaked overnight
x 1 cup palm oil
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1 teaspoon ginger, minced
x 1 teaspoon salt
x 1/2 teaspoon black pepper
x 1/2 teaspoon cayenne pepper (optional)
x 1/2 cup crayfish, ground into a powder
x Banana leaves or foil, for wrapping
x Boiled plantains or rice, for serving

Instructions:
1. Drain the soaked black-eyed peas and grind them in a food processor until
you get a fine paste.
2. In a large pot, heat the palm oil over medium heat. Add the chopped onion,
minced garlic, and minced ginger, and sauté for about 5 minutes, or until the
onions are soft and translucent.
3. Add the black-eyed pea paste to the pot and stir to combine with the onion
mixture.
4. Add the salt, black pepper, and cayenne pepper (if using), and stir to combine.
5. Add the crayfish powder to the pot and stir to combine.
6. Continue cooking the mixture over low heat, stirring frequently, for about 20-
30 minutes, or until the mixture has thickened and darkened in color.
7. Remove the pot from the heat and let it cool slightly.
8. Cut the banana leaves or foil into 8-inch squares. Spoon the Koki mixture onto
each square, and fold the leaves/foil around the mixture to form small parcels.
Tie the parcels with string or twine to keep them secure.
9. Steam the Koki parcels for about 45 minutes to 1 hour, or until fully cooked.
10. Serve the Koki with boiled plantains or rice.

39
 Shrimp and grits

Shrimp and grits is a classic Southern dish that originated in the coastal regions of
the southeastern United States. It is a comforting and hearty dish that combines
creamy grits with succulent shrimp, smoky bacon, and a rich and flavorful sauce.
To make Shrimp and Grits, the grits are cooked in a mixture of milk and water until
they are soft and creamy. Meanwhile, the shrimp are cooked in a savory sauce made
from sautéed onions, garlic, and diced tomatoes, along with smoky bacon, cajun
seasoning, and a splash of white wine. The sauce is then thickened with a roux made
from flour and butter, which gives it a velvety texture and a nutty flavor. Once the
grits and shrimp are cooked, they are combined in a large bowl or platter, with the
sauce poured over the top. The dish is typically garnished with chopped scallions or
parsley and served hot, either as a main course or as a brunch dish.
40
Ingredients:
x 1 lb (450 g) of raw shrimp, peeled and deveined
x 1 cup (160 g) of stone-ground grits
x 4 slices of bacon, chopped
x 1 onion, diced
x 2 cloves of garlic, minced
x 1 can (14 oz/400 g) of diced tomatoes
x 1 tbsp (15 ml) of cajun seasoning
x 2 tbsp (30 ml) of unsalted butter
x 2 tbsp (16 g) of all-purpose flour
x 1/2 cup (120 ml) of white wine
x 2 cups (480 ml) of water
x 1 cup (240 ml) of whole milk
x Salt and black pepper, to taste
x Chopped scallions or parsley, for garnish

Instructions:
1. In a large saucepan, bring the water and milk to a boil over high heat. Slowly
whisk in the grits, reduce the heat to low, and let them cook for 20-25 minutes,
stirring occasionally, until they are creamy and tender.
2. While the grits are cooking, cook the chopped bacon in a large skillet over
medium heat until it is crispy. Remove the bacon with a slotted spoon and set
it aside, leaving the bacon fat in the pan.
3. Add the diced onion to the skillet and sauté until it is softened and translucent,
about 5 minutes. Add the minced garlic and cook for another minute until
fragrant.
4. Add the diced tomatoes and cajun seasoning to the skillet, and let the mixture
simmer for 10-15 minutes until the sauce has thickened.
5. In a separate pan, melt the butter over medium heat. Whisk in the flour and
cook for 1-2 minutes until the mixture is bubbly and golden.
6. Add the white wine to the flour mixture, whisking constantly to prevent lumps
from forming. Cook for 1-2 minutes until the mixture has thickened.
7. Add the roux to the tomato sauce, whisking well to combine all the
ingredients. Let the mixture simmer for another 5-7 minutes until it has
thickened further.
8. Add the shrimp to the skillet and cook for 3-5 minutes until they are pink and
cooked through. Season with salt and black pepper to taste.
9. To serve, divide the cooked grits among 4 bowls or plates. Spoon the shrimp
and sauce over the grits, and sprinkle the crispy bacon and chopped
scallions or parsley over the top.
41
 fried fish sandwich

A fried fish sandwich is a popular fast-food dish consisting of a breaded and deep-
fried fish fillet served between two slices of bread or a bun. The fillet is then deep-
fried until it is golden brown and crispy on the outside and cooked through on the
inside. The bread used for the sandwich can be any type of soft bread, such as a
hamburger bun or sliced bread. The bread is usually toasted or grilled to add a bit
of texture and flavor. The sandwich is often topped with lettuce, tomato, and tartar
sauce, although other condiments such as mayonnaise, ketchup, or hot sauce may be
used. Fried fish sandwiches can be found at many fast-food chains, seafood restau-
rants, and food trucks around the world. They are a popular lunch or dinner option
for those who crave a quick and satisfying meal on the go.

42
Ingredients:
x 4 fish fillets (such as cod, haddock, or tilapia)
x 1 cup (120 g) of all-purpose flour
x 1 tsp (5 g) of salt
x 1/2 tsp (2 g) of black pepper
x 1/2 tsp (2 g) of garlic powder
x 1/2 tsp (2 g) of paprika
x 2 eggs, beaten
x 1/4 cup (60 ml) of milk
x 1 cup (60 g) of panko breadcrumbs
x Vegetable oil, for frying
x 4 hamburger buns
x Lettuce leaves
x Tomato slices
x Tartar sauce

Instructions:
1. In a shallow dish, whisk together the flour, salt, black pepper, garlic powder,
and paprika.
2. In another shallow dish, whisk together the beaten eggs and milk.
3. Place the panko breadcrumbs in a third shallow dish.
4. Dredge each fish fillet in the seasoned flour mixture, shaking off any excess.
5. Dip the floured fillets in the egg mixture, then coat them in the panko bread
crumbs.
6. Heat enough vegetable oil in a large skillet to come up about 1/2 inch (1 cm)
on the sides over medium-high heat.
7. Once the oil is hot, add the breaded fish fillets to the skillet and fry for 2-3
minutes on each side until golden brown and crispy.
8. Remove the fish fillets from the skillet and drain them on paper towels to re
move any excess oil.
9. To assemble the sandwiches, place a lettuce leaf and a tomato slice on the
bottom half of each hamburger bun. Place a fried fish fillet on top of the vege
tables, then spoon some tartar sauce on top of the fish.
10. Top each sandwich with the other half of the hamburger bun, then serve
immediately.

43
 Seafood Gumbo

Cameroonian seafood gumbo, also known as “nkwi”, is a popular dish in Cameroon,

West Africa. It is a flavorful stew made with a combination of seafood, vegetables,
and spices, and is typically served with boiled plantains, cassava or rice. The stew
is flavored with a combination of spices such as cumin, coriander, and curry pow-
der. To make Cameroonian seafood gumbo, the seafood is first seasoned with salt
and pepper, and then fried until lightly browned. The vegetables are then sautéed in
a mixture of oil and spices until they are tender. The seafood and a bit of water or
broth is then added to the pot and simmered until the seafood is cooked through.
Cameroonian seafood gumbo is typically served hot and garnished with fresh herbs
like parsley or cilantro. The dish is known for its rich, spicy flavor and is a popular
comfort food in Cameroon.
44
Ingredients:
x 1 lb (450 g) mixed seafood (prawns, crab, fish)
x 2 tablespoons vegetable oil
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 green bell pepper, chopped
x 1 red bell pepper, chopped
x 1 tomato, diced
x 1 tablespoon tomato paste
x 2 cups (480 ml) seafood or chicken broth
x 1 teaspoon cumin
x 1 teaspoon coriander
x 1 teaspoon curry powder
x Salt and black pepper, to taste
x Fresh parsley or cilantro, chopped for garnish
x Boiled plantains, cassava or rice, for serving

Instructions:
1. Season the seafood with salt and pepper.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the onions, garlic, and bell peppers to the pot and sauté until the
vegetables are tender, about 5-7 minutes.
4. Add the diced tomatoes, tomato paste, cumin, coriander, and curry powder to
the pot and stir to combine.
5. Pour in the seafood or chicken broth and bring the mixture to a simmer.
6. Add the seasoned seafood to the pot and let the gumbo simmer for about 15-
20 minutes until the seafood is cooked through.
7. Season with additional salt and pepper, if needed.
8. Serve the gumbo hot, over boiled plantains, cassava or rice.
9. Garnish with chopped parsley or cilantro

45
 Grilled Octopus

Cameroon Grilled Octopus is a popular seafood dish in Cameroon, West Africa,

that is typically made with fresh octopus that is marinated in a flavorful spice blend
and then grilled to perfection. The key to making Cameroon Grilled Octopus is to
use fresh, high-quality octopus that has been cleaned and prepared properly. To pre-
pare Cameroon Grilled Octopus, the cleaned octopus is first tenderized by boiling it
in salted water for about 30-45 minutes, until it is slightly soft. The octopus is then
removed from the water and allowed to cool slightly. While the octopus is cooling,
the marinade is prepared by mixing together the garlic, ginger, lemon juice, thyme,
paprika, salt, and pepper in a bowl. It is often served hot and garnished with fresh
herbs such as parsley or cilantro, and accompanied by a side of grilled vegetables or
a salad.
46
Ingredients:
x 1 large octopus (about 2 kg)
x 2 tbsp olive oil
x 2 cloves garlic, minced
x 1 tsp paprika
x 1/2 tsp cumin
x 1/4 tsp cayenne pepper
x Salt and pepper to taste
x Lemon wedges for serving

Instructions:
1. Clean the octopus: Rinse the octopus well under cold water, and remove any
debris or leftover bits. Cut off the head just below the eyes, and discard the
beak in the center of the tentacles. Cut the tentacles into 2-3 inch pieces.
2. Parboil the octopus: In a large pot, bring 3-4 quarts of salted water to a boil.
Add the octopus and reduce the heat to a simmer. Cook for 20-30 minutes or
until tender.
3. Prepare the marinade: In a small bowl, mix together the olive oil, minced
garlic, paprika, cumin, cayenne pepper, salt, and pepper.
4. Marinate the octopus: Drain the octopus and pat dry with paper towels. Place
the octopus pieces in a shallow dish, and brush with the marinade. Cover the
dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat the grill: Preheat a grill to medium-high heat.
6. Grill the octopus: Remove the octopus from the marinade, and place on the
grill. Grill for 2-3 minutes per side, until slightly charred and heated through.
7. Serve the grilled octopus hot with lemon wedges on the side.

47
 Shrimp Scampi

Cameroon Shrimp Scampi is a flavorful and aromatic dish that originates from the
coastal regions of Cameroon, West Africa. To prepare Cameroon Shrimp Scampi,
the first step is to peel and devein the fresh shrimp. Then, in a large skillet, melt but-
ter over medium heat and sauté minced garlic until fragrant. Add the shrimp to the
skillet and cook until they turn pink and are no longer translucent. Next, add white
wine to the skillet and let it simmer for a few minutes until the alcohol has evapo-
rated. Then, add lemon juice, salt, and black pepper to taste. Cook the shrimp for
an additional minute until the sauce has thickened and the shrimp are coated in the
flavorful sauce. It can be enjoyed on its own or served over a bed of pasta, rice, or
quinoa. The dish is known for its rich flavors and delicate balance of sweet, salty, and
tangy notes, making it a favorite among seafood lovers.
48
Ingredients:
x 1 lb large shrimp, peeled and deveined
x 4 garlic cloves, minced
x 4 tbsp unsalted butter
x 1/2 cup dry white wine
x 1/4 cup fresh lemon juice
x Salt and black pepper to taste
x Fresh parsley for garnish
x Lemon wedges for serving

Instructions:
1. Prepare the shrimp: Peel and devein the shrimp, and pat them dry with paper
towels.
2. Cook the shrimp: In a large skillet, melt the butter over medium heat. Add the
minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp
to the skillet and cook for 2-3 minutes per side, until they turn pink and are no
longer translucent.
3. Add the sauce: Pour the white wine into the skillet and let it simmer for 1-2
minutes, until the alcohol has evaporated. Add the fresh lemon juice, salt, and
black pepper to taste. Stir well to combine and let the sauce thicken for another
1-2 minutes.
4. Garnish and serve: Remove the skillet from the heat and garnish with fresh
parsley. Serve hot with lemon wedges on the side.
5. Optional: For a heartier meal, serve the shrimp scampi over a bed of cooked
linguine pasta or quinoa.

49
 Fish Pie

Fish Pie is a savory pie made with fish, vegetables, and a creamy sauce. It is a popular
dish in Cameroon and is often served at special occasions such as weddings, birth-
days, and holidays. To make Cameroon Fish Pie, first, clean and prepare the fish
by removing the skin and bones, then poach it in milk until it is cooked through.
Next, sauté vegetables like onions, carrots, and peas, and mix them with the fish.
Then, prepare a creamy sauce with butter, flour, milk, and seasonings like nutmeg
and paprika. To assemble the pie, start by rolling out a pie crust and lining a pie dish
with it. Finally, top the pie with another layer of pie crust, cut slits in the top to allow
steam to escape, and brush with egg wash. Bake the Cameroon Fish Pie in a preheat-
ed oven until the crust is golden brown and the filling is hot and bubbly. It can be
served hot or cold, and is often accompanied by a side salad or vegetables.
50
Ingredients:
x 2 cups of flaked fish (such as cod, haddock, or tilapia)
x 1/2 cup of milk
x 1/2 cup of chopped onion
x 1/2 cup of diced carrots
x 1/2 cup of frozen peas
x 1/4 cup of butter
x 1/4 cup of all-purpose flour
x 1/2 teaspoon of salt
x 1/4 teaspoon of black pepper
x 1/4 teaspoon of paprika
x 1/4 teaspoon of nutmeg
x 2 pie crusts (store-bought or homemade)
x 1 egg, beaten

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, poach the flaked fish in the milk over medium heat
until the fish is cooked through, about 10 minutes. Remove the fish from the
milk with a slotted spoon and set aside. Reserve the milk.
3. In a separate pan, sauté the onion and carrots in the butter until tender, about
5 minutes. Add the frozen peas and cook for another 2 minutes.
4. Add the flour to the vegetables and stir to combine. Cook for 2-3 minutes,
stirring constantly.
5. Gradually add the reserved milk to the vegetables and whisk until the mixture
is smooth. Add the salt, black pepper, paprika, and nutmeg. Cook for another
5 minutes, or until the mixture thickens.
6. Add the cooked fish to the sauce and stir gently to combine.
7. Line a 9-inch pie dish with one of the pie crusts. Pour the fish mixture into the
pie dish.
8. Cover the fish mixture with the second pie crust. Cut several slits in the top
crust to allow steam to escape. Brush the top crust with the beaten egg.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot
and bubbly.
10. Let the Cameroon Fish Pie cool for a few minutes before serving. Serve with a
side salad or vegetables.

51
 Coconut Shrimp

Cameroon Coconut Shrimp is a popular dish in Cameroon that features succulent

shrimp coated in a crispy, golden coconut crust. This dish is typically served as an
appetizer or main course and is known for its sweet, tropical flavor and crunchy
texture. To make Cameroon Coconut Shrimp, large shrimp are coated in a batter
made with flour, egg, and coconut milk, and then coated with shredded coconut
and breadcrumbs. The shrimp are then deep-fried until they are golden brown and
crispy on the outside, while still juicy and tender on the inside. The key to achieving
the perfect texture and flavor for Cameroon Coconut Shrimp is to use high-quality,
fresh shrimp, and to cook them until they are just cooked through. Cameroon Co-
conut Shrimp is typically served with a dipping sauce made with a combination of
sweet chili sauce, soy sauce, and lime juice.
52
Ingredients:
x 1 lb large shrimp, peeled and deveined
x 1 cup all-purpose flour
x 1/2 cup coconut milk
x 2 eggs, beaten
x 1 cup shredded coconut
x 1 cup breadcrumbs
x Salt and black pepper to taste
x Vegetable oil, for frying

For the Dipping Sauce:

x 1/4 cup sweet chili sauce
x 2 tbsp soy sauce
x 1 tbsp lime juice

Instructions:
1. In a medium-sized bowl, mix together the flour, salt, and black pepper. In an
other bowl, whisk together the coconut milk and eggs until well combined.
2. In a third bowl, combine the shredded coconut and breadcrumbs.
3. Take each shrimp and dip it into the flour mixture, then into the egg mixture,
and finally into the coconut and breadcrumb mixture, pressing the mixture
onto the shrimp to coat it well.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the shrimp in small batches for 2-3 minutes, or until the coating is golden
brown and the shrimp are cooked through.
6. Remove the shrimp from the oil and place them on a paper towel-lined plate
to drain any excess oil.
7. In a small bowl, mix together the sweet chili sauce, soy sauce, and lime juice to
make the dipping sauce.
8. Serve the Cameroon Coconut Shrimp hot with the dipping sauce on the side.

53
 Lobster Bisque

Cameroon Lobster Bisque is a rich and creamy soup made with lobster meat, veg-
etables, and cream. This classic French soup is popular in Cameroon and is often
served as a luxurious appetizer or main course in high-end restaurants. To make
Cameroon Lobster Bisque, the first step is to cook the lobster meat. The shells and
heads of the lobster are simmered in water with vegetables such as onions, celery,
and carrots to create a flavorful broth. The lobster meat is then removed from the
shells and set aside. In a separate pan, onions, garlic, and other vegetables such as
carrots and celery are sautéed until soft and fragrant. The lobster broth is then add-
ed to the pan along with heavy cream, tomato paste, and other seasonings such as
thyme and bay leaves. Once the soup base is ready, the cooked lobster meat is added
to the soup along with a touch of sherry.
54
Ingredients:
x 2 lobsters, about 1 1/2 pounds each
x 2 tablespoons butter
x 1 onion, chopped
x 1 carrot, chopped
x 1 celery stalk, chopped
x 3 cloves garlic, minced
x 1/4 cup tomato paste
x 4 cups chicken broth
x 1/2 cup heavy cream
x 1/4 cup dry sherry
x 1/2 teaspoon dried thyme
x 2 bay leaves
x Salt and black pepper to taste
x Chopped parsley or chives, for garnish

Instructions:
1. Cook the lobsters: In a large pot, bring 6 cups of water to a boil. Add the lob
sters and cook for 8-10 minutes, or until the shells turn bright red. Remove the
lobsters from the pot and let them cool. Once they are cool enough to handle,
remove the meat from the shells and chop it into small pieces.
2. Make the soup base: In a large pot, melt the butter over medium heat. Add the
onion, carrot, celery, and garlic and sauté until the vegetables are soft and
fragrant, about 5 minutes. Add the tomato paste and cook for 2-3 minutes,
stirring constantly.
3. Add the chicken broth, heavy cream, sherry, thyme, and bay leaves. Bring the
mixture to a simmer and cook for 15-20 minutes, or until the flavors have
melded together.
4. Puree the soup: Remove the bay leaves from the soup and discard. Use an
immersion blender or regular blender to puree the soup until it is smooth and
creamy.
5. Add the lobster meat: Add the chopped lobster meat to the soup and simmer
for an additional 5-10 minutes, or until the lobster is heated through.
6. Season to taste with salt and black pepper.
7. Serve the Cameroon Lobster Bisque hot, garnished with chopped parsley or
chives.

55
 Ekwang

Ekwang is a traditional dish from the Southwest region of Cameroon, made from
grated cocoyam and fish. The dish is typically wrapped in leaves and steamed, giv-
ing it a unique texture and flavor. To make Ekwang, the cocoyam is first grated and
mixed with spices and a small amount of water to form a paste. The paste is then
wrapped around pieces of fish, along with other ingredients like crayfish, onions,
and peppers. The wrapped packages are then tied with string and steamed in a pot
of boiling water for about an hour. Ekwang is usually served with a spicy sauce made
from palm oil, onions, and peppers, and can be accompanied by plantains, yams, or
rice. The dish is not only delicious but also nutritious, as it is high in fiber, vitamins,
and minerals.

56
Ingredients:
x 2 pounds of fresh fish (tilapia, catfish or any other firm white fish)
x 4 large cocoyams
x 1 medium onion, chopped
x 1/2 cup of crayfish (dried shrimp can be used as a substitute)
x 2 garlic cloves, minced
x 1 inch of ginger, peeled and grated
x 1-2 habanero peppers or other hot pepper, seeded and chopped
x 1 cup of vegetable or chicken stock
x 1/2 cup of red palm oil
x Salt and pepper to taste
x Banana leaves or aluminum foil for wrapping
x Cooking twine

Instructions:
1. Clean the fish and cut it into small pieces. Season with salt and pepper, and
set a side.
2. Peel and grate the cocoyams, and then rinse them in cold water to remove
excess starch.
3. In a large bowl, mix the grated cocoyams with the chopped onion, garlic,
ginger, crayfish, and hot pepper. Add salt and pepper to taste.
4. Add the fish pieces to the cocoyam mixture and mix well.
5. Cut banana leaves or aluminum foil into 8 inch squares, and lay one on top of
another to create a double layer.
6. Spoon the mixture onto the center of each square, and fold the leaves or foil
over to form a tightly sealed packet. Tie with cooking twine to secure.
7. Place the packets in a large pot, and add enough water to reach halfway up the
packets.
8. Cover the pot and bring to a boil, then reduce the heat and simmer for about
45-50 minutes or until the packets feel firm.
9. In a small saucepan, heat the red palm oil over medium heat. Add the chopped
onions and sauté for a few minutes until softened.
10. Add the chicken or vegetable stock, and simmer for 5 minutes.
11. To serve, carefully unwrap the packets and place the contents on a platter.
Drizzle with the red palm oil sauce and serve hot.

57
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