Les Retrouvailles

A fresh salad with various vegetables, often dressed with vinaigrette. A light and crisp start to the meal.

Grilled meat pieces on a skewer. Smoky and spicy flavor, typical of street food.

Small portion of shrimp, likely grilled or sautéed. Flavorful and light.

Marinated and spiced meat skewers, very popular in West and Central Africa. Smoky and spicy taste.

Cameroonian dish made from bitter leaves (ndolé), peanuts, and spices, served here with smoked fish for a deep, woody flavor.

The classic Ndolé with peanuts and bitter leaves, accompanied by tender meat pieces.

Creamy peanut Ndolé served with shrimp. A rich blend of land and sea flavors.

A hearty version of Ndolé combining several proteins (meat, fish, shrimp).

Sautéed green vegetables mixed with smoked fish.

Sautéed vegetables served with meat.

Sautéed green vegetables served with shrimp.

Assortment of sautéed vegetables with a mix of meats and seafood.

Clear and spicy soup with pork pieces. Ideal for warming up.

Fresh fish soup, often cooked with chili and local aromatics (pèpè soup).

Spicy tripe broth. Tender and characteristically chewy texture.

Rich soup prepared with oxtail, offering tender and gelatinous meat.

Poulet DG (Directeur Général): a festive Cameroonian stew of chicken, fried plantains, and vegetables. Flavorful, slightly sweet and savory, and hearty.

Slimy sauce made from okra, served with smoked fish.

Traditional okra sauce served with meat.

Shrimp okra sauce.

Rich okra sauce with a mix of meats and seafood.

Steamed white rice.

Plantains, usually fried or boiled. Sweet flavor and firm texture.

Firm and elastic paste made from cassava, corn, or yam flour. Neutral taste, serves as an edible utensil for sauces.

Fermented cassava bread cooked in leaves. Dense and elastic texture, slightly tangy taste.

Thin fermented cassava sticks, typical of Cameroon. Chewy texture and slightly sour taste.

Large fermented cassava stick wrapped in leaves. Thicker than miondo, a classic accompaniment to grilled meats.

Wheat semolina paste, similar to couscous but compacted into a ball.

Grilled Captain Fish (Nile perch). White, firm, and flavorful flesh.

Grilled flatfish with delicate, fine flesh.

Whole grilled freshwater fish, crispy skin and tender flesh.

Grilled mackerel, a fatty fish with a strong flavor, often served with onions and spices.

Grilled pork pieces (often ribs or neck).

Grilled and seasoned chicken wings.

Braised or grilled chicken piece (thigh or breast).

Fish simmered in a rich tomato and onion sauce.

Meat simmered in a flavorful tomato sauce.

Meat stew in a creamy peanut butter sauce (mafé).

Rich peanut sauce served with smoked fish for added depth.

Dish prepared with ground pumpkin seeds (African pistachios or egusi), resulting in a lumpy and rich sauce, served with meat.

Hazelnut-flavored pistachio sauce (egusi) with smoked fish.

Pistachio sauce cooked with shrimp.

Royal version of pistachio sauce combining meats and seafood.

Bongo Tchobi: a Cameroonian fish dish with a black ebony sauce, very spicy and flavored with burnt bark and spices.

Mashed potato dish roughly pounded with palm oil and beans or vegetables, served here with shrimp.

Pounded taro served with the famous yellow sauce (based on palm oil and spices).

Taro and yellow sauce dish accompanied by meat.

Taro in yellow sauce served with smoked fish.

Taro accompanied by goat meat, a dish of choice.

Taro yellow sauce served with tripe.

Bean cake (cowpea) steamed in banana leaves with red palm oil. Soft texture and savory taste.