Dans Ma Cuisine: May 2013

Hey guys,

Thank you all for your support and the constant visits to DMC. A warm welcome to my new followers as well *kisses hand and blows*.

DMC will be offline for approximately 2 weeks, 3 weeks max. She'll be heading out on a getaway luxury maintenance and update trip. That's the reason for this Salon and Spa post.

Sometime last year i updated my theme, template and recipe page of the blog. I'm looking to integrate every single thing on DMC to give you a cleaner and more helpful experience. In the bid to keep somethings a surprise, that's all I'm going to say right now.

If you do forget to check back in after the projected retreat period, don't worry because I'll be reminding you. Facebook, instagram, twitter etc.

You're welcome to join me on the trip

Gros Bisous

DMC!

Roasted fish and Myondo

Hi Guys! what are your weekend plans, mine? to put a smile on someone's face. It's been in my mind to do it and I'll go full circle. Spreading love. I make meals like this when i crave them, this one is by far the easiest. The worst part is peeling the myondo. Arrghh.
Well, lets get this fish party started:

The Fish:

This is mackerel, the thing about Mackerel is it's the cheapest fish but it's extremely flavourful. This dish is a staple in Cameroon; Road side food, evening stroll food, Sunday's lunch. Paired with some Ndole to make it a full meal.

Wash your fish and coat it with salt, cover with Saran wrap and let it sit overnight, the next day wash off all the salt and pat them dry with a cloth or some bounty sheets.

Coat your fish with the sauce (below), and grill on both sides until it looks as crisp as mine, mind you there's a fine line between burning your fish and creating that nice tasty skin.

The Sauce: I made the sauce out of

- 4 Tomatoes

- 1 Onions

- 2 tbsp Ginger

- 2 tbsp Garlic

- 5 tbsp White peppers (crushed)

- 2 tbsp Black peppers (crushed)

- Njangsang (click to remember what this is)

- Fresh green spring onions

Blend this combination and fry it in peanut oil till the sauce separates from the oil (it's a trick; this tells you that the tartness of the tomatoes is gone and the ingredients are all cooked)

Let your sauce cool before you coat your fish with it; use a nice glaze brush for this.

Myondo: This is totally Cameroonian and its from the people of the littoral province. It's Cassava grated and fermented and then rolled into leaves. There are two types, Bobollo and Myondo. One is bigger than the other and to tell you the truth i don't thing there is any different other than the size. What i would say is, myondo taste better and is usually cleaner looking.

Lean in: They say in Cameroon, when you find a place or person that sells clean fermented cassava you never buy it anywhere else.

This is what they look like