poisson braisé afro-caribbean


New Soul Food by Rudy Laine: By combining his mother’s traditional African cuisine and his father’s traditional Caribbean cuisine, Rudy Laine, a young chef, “lets us taste” his mixed heritage. Beyond its origins, this culinary creation was born from a know-how instilled by great chefs and is inspired by the African-American soul food that became popular in the 60s in the United States to give birth today to an “Afropean” cuisine. 

Marinade the cameroonian way
– Medium onion, cut into 4 pieces
– 1 piece of ginger peeled and cut into 4 pieces
– 2 tablespoons of parsley
– 2 cloves of garlic
– Lemon juice
– 1 teaspoon of Penja white pepper
– 1 tablespoon of oil
– 1 red pepper
– Salt
– 25 cl of water
Put all the ingredients in a blender and blend for 1 minute.

The grilled fish (10mn) :
– 2 large fish (tilapia, red snapper, bar ect.)
Step 1: Preparing the Fish
– Wash and scale your fish
– Make some incisions on both sides of the fish and coat with the marinade
– Marinate for 6 hours in the fridge
Step 2: Cooking the Fish
– Grill the fish on a barbecue (or in the oven), 
– Apply the marinade with a brush from time to time throughout the cooking period (20 to 30 minutes).
– Note: The cooking time will vary according to the size of your fish

The Caribbean sauce (sauce chien):
– 1 large onion, diced
– 1 to 2 tablespoons of chives
– Parsley
– 3 chopped vegetarian peppers
– 1 chopped Caribbean pepper
– Lemon juice from 1 lemon
– 15 cl of oil
– 10 cl of vinegar
– 25 cl of boiling water

– Put all of the ingredients in a bowl and pour the boiling water over them.
– Let infuse for 10 minutes.
– Set aside in the fridge

My mom’s garnish:
– 2 plantains 
– 4 sticks of cassava
– 4 prunes
– Cut the plantains into rings and fry until golden.
– Cook the cassava sticks in a pot of boiling water for 20 minutes then remove the skin of the sticks.
– Boil the safous for 1 minute and finish them on the barbecue (or in the oven).


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