Grilled fish with miondo: traditional recipe, origin and ingredients

Where does Grilled fish with miondo come from?

Grilled fish is the star of Douala’s nightlife. At roadside grills and along the Wouri river, it is marinated in spices, grilled over charcoal and served with thin miondo sticks and a fiery chili sauce. It is the dish friends share late in the evening.

Other signature dishes of the Littoral region: Ndolè, Mbongo tchobi, Ndomba.

What are the ingredients for Grilled fish with miondo?

For 6 people:

• Miondo
• Penja white pepper
• Njangsa
• Dried chili
• Ground ginger
• Fresh fish (buy locally)

How do you make Grilled fish with miondo? Step-by-step recipe

1. Blend njangsa, Penja pepper, ginger, garlic, onion, chili and a splash of oil.
2. Score the fish and rub the marinade inside and out; rest 30 min.
3. Grill over charcoal or under the oven grill, 10 to 12 min per side, basting.
4. Warm the miondo in a steamer.
5. Serve with chili sauce and sliced onions.

Tips for a perfect Grilled fish with miondo

• Score the skin diagonally so the marinade gets in.
• Oil the grill well and turn the fish only once.
• Make a homemade crushed chili sauce to go with it.

What to serve with Grilled fish with miondo

Traditionally it is served with miondo, fried plantain or cassava sticks. It is a dish for evenings with friends.

Where to buy Grilled fish with miondo ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Grilled fish with miondo are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions