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
Preparation:
- 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
Preparation:
- 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).
