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Cameroonian Grilled Fish Recipe with Spicy Marinade

cameroonian roasted fish recipe

Father Francis fried five fresh fish for five French fathers from France.

Say that quickly a few times.
I remember walking the streets of Cameroon looking for roasted fish to satisfy my cravings after a year away. The first time I ate it again I felt at home. In Cameroon, “roasted fish” refers to fish grilled over charcoal and commonly sold by street vendors.

It is:

  • Smoky
  • Spicy
  • Song-inducing (it will make you sing!)
  • Succulent

Known in French as Poisson Braisé, this favorite is cherished across Cameroon. I first tried making it using a charcoal pot, a grill and patience. One evening a friend showed me a quicker method: she “grilled” the fish right on her gas stove. The result tasted indistinguishable from the charcoal version. From then on I started cooking mine on a skillet or oven tray on the stovetop — best decision of my life!

how to make roasted fish cameroon
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Douala, the capital of the Littoral region, is the epicenter of this dish. Curious, I asked a Douala woman to teach me how they prepare the fiery pepper sauce that accompanies the fish. When I followed her ingredients and method, the sauce tasted just like the roadside version—authentic and vibrant. (“Curious Precious” would make a fun cartoon title.)
I’ll be honest: this is one of the best and simplest Cameroonian roasted fish recipes you’ll find.
cameroon roasted fish easy method

Click the play button below to see how the magic happens.

Here is the printable recipe for you!
Cameroon Roasted Fish
by Precious Nkeih (www.preciouscore.com) August 10, 2016
Grilled fish prepared with classic Cameroonian flavors—smoky, spicy and delicious.

Ingredients

  • 2 medium mackerel or similar fish
  • 2 habanero (hot) peppers
  • 1 large onion
  • 1-inch ginger root
  • 7 cloves garlic
  • ½ teaspoon white pepper
  • 2 seasoning cubes (Maggi)
  • 12 njangsa seeds
  • A pinch salt
  • ½ cup vegetable oil
  • 2 green onion stems
  • 1 pebe (African nutmeg / Ehuru)

Instructions

1. Clean and gut the fish. Rinse well and score diagonal slashes on both sides. Sprinkle about 1/4 teaspoon of salt into the cuts and rub it in. Set aside.

2. Chop the onion, peel the garlic, ginger and pebe. Combine these with the njangsa, white pepper, seasoning cubes and a pinch of salt in a blender. Add 1/4 cup of water and blend to a smooth paste.

3. Reserve half of the paste in a bowl to use as a marinade. Add the habanero peppers to the remaining paste and blend again to make the pepper sauce.

4. Pour the pepper-and-spice mixture into a small pot, add 1/4 cup of oil and bring to a boil. Let it simmer for about 5 minutes.

5. You can marinate and oven-grill the fish, or try this easy stovetop method: place a flat frying pan or oven tray on medium heat. Add 1 cup of water and 1/4 cup of oil to keep the fish from sticking.

6. Rub the reserved marinade over the fish and place it on the tray. Cook one side for 5–10 minutes, making sure the water and oil don’t evaporate completely—add more if needed. Flip and cook the other side for the same amount of time.

7. The fish is done when it flakes easily with a fork. Serve hot with some of the prepared sauce and accompaniments like Niondo/Bobolo (fermented cassava wrapped in leaves), grilled plantains or fried potatoes.

Details

Prep time:
Cook time:
Total time:
Yield: 2 servings

Notes: If you prefer to use an oven, place the marinated fish on a tray and bake until done. What do you like to eat with grilled fish—plantains, fries, bobolo, miondo or bread?