Waiting for a cook

Poisson Braisé

Cameroon

What we know so far

Poisson braisé is the night-time food of Douala and every Cameroonian town: a whole mackerel, tilapia or bar, slashed, rubbed with a green paste of onion, garlic, ginger, njangsa, pèbè (African nutmeg), white pepper and Maggi, and grilled over charcoal until the skin chars and the flesh flakes, then served with a fiery pepper sauce made from the same paste, and fried plantain, bobolo (cassava stick), miondo or chips. Home cooks do it on a stovetop griddle or in the oven and say nobody can tell the difference.

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Poisson Braisé

Cameroon

What we know so far

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting