Poisson braisé
The grilled fish of Douala evenings
Aussi écrit : poisson à la braise, poisson grillé, bar à poisson
What is it?
Fish simply seasoned then cooked over embers: mackerel, sole or sea bass, scored diagonally and coated in a marinade of ginger, garlic, pèbè, white pepper and lemon.
Main ingredients
- Fresh fish (mackerel, sole, sea bass)
- Ginger, garlic, pèbè, white pepper, lemon
What to eat it with
Cassava stick, fried plantain or potatoes, with a spicy sauce.
Origin and tradition
In Douala, fish is bought from the pirogues near the naval base and grilled on the spot, and the grills of Rue de la Joie, in Deido, come alive from late afternoon.