Poisson Braisé de Kribi au Poivre Blanc de Penja (Char-Grilled Snapper with Penja Pepper) – Authentic Cameroon Recipe
From the Atlantic beach town of Kribi, seasoned with Cameroon’s world-famous volcanic Penja white pepper.
- Country of Origin
- 🇨🇲 Cameroon (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or sea bass fillets, Fried plantains or roasted potatoes, Spicy tomato-onion kankankan relish, Protected Penja white peppercorns, Ginger
Ingredients for Poisson Braisé de Kribi au Poivre Blanc de Penja (Char-Grilled Snapper with Penja Pepper) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups fried plantains or roasted potatoes, washed and trimmed
- 1 cup spicy tomato-onion kankankan relish
- 1 medium onion and 3 cloves garlic, finely minced with protected Penja white peppercorns
- 1.5 tbsp traditional Cameroon seasoning (ginger, garlic, lemongrass/basil, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together protected Penja white peppercorns, ginger, garlic, lemongrass/basil, lime, cooking oil, and sea salt in a bowl to form a fragrant Cameroon marinade.
- Coat red snapper or sea bass fillets and fried plantains or roasted potatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper or sea bass fillets and fried plantains or roasted potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with spicy tomato-onion kankankan relish, and serve immediately.