Cameroon • Central African Culinary Heritage

Country Onion Fish & Seafood

Cameroonian Rondelles-Spiced Seafood

Firm fish, succulent shrimp, crab and mussels gently simmered in a glossy Cameroonian sauce infused with the earthy, garlicky character of country onions.

PREPARATION

30 minutes

COOKING

45 minutes

TOTAL TIME

1 hour 15 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

1½ pounds firm fish steaks, such as snapper, croaker or tilapia
1 pound large shrimp, peeled and deveined with tails intact
1 pound cleaned crab pieces or crab legs
8 ounces mussels, scrubbed and rinsed
1 tablespoon freshly squeezed lemon juice
2 teaspoons premium sea salt, divided and adjusted to taste
½ teaspoon ground white pepper
½ teaspoon ground Cameroon pepper, adjusted to taste
¼ cup neutral cooking oil
2 medium onions, thinly sliced
1 small leek, finely sliced
3 garlic cloves, finely minced
1 tablespoon freshly grated ginger
1½ tablespoons CaMasi Maison™ Ground Country Onions
½ teaspoon ground ehuru
1 teaspoon dried thyme
1 tablespoon tomato paste
3 cups fish or seafood stock, divided
1 teaspoon natural bouillon powder, optional
1 whole habanero pepper, optional
2 tablespoons finely chopped parsley, optional

THE MAISON METHOD

Preparation Method

Season the fish: Pat the fish steaks dry and season them with the lemon juice, 1 teaspoon of sea salt, white pepper and half of the Cameroon pepper. Allow them to rest for 15 minutes.
Prepare the remaining seafood: Rinse the shrimp, crab and mussels separately. Keep the shrimp and mussels chilled while the sauce is prepared. Discard any mussels with broken shells or shells that remain open when tapped.
Lightly sear the fish: Heat 2 tablespoons of oil in a wide, heavy-bottomed pot over medium heat. Add the fish steaks and sear for approximately 2 minutes on each side. Transfer them carefully to a plate.
Build the aromatic base: Add the remaining oil and sliced onions to the pot. Cook for 8–10 minutes, stirring regularly, until the onions are soft and lightly caramelized.
Add the fresh aromatics: Stir in the leek, garlic and ginger. Cook for 2 minutes until fragrant.
Bloom the heritage spices: Add the ground country onions, ground ehuru, thyme and remaining Cameroon pepper. Stir continuously for approximately 1 minute to release their aromas.
Develop the sauce: Stir in the tomato paste and cook for 2 minutes. Gradually add the seafood stock, optional bouillon and whole habanero. Bring the sauce to a gentle simmer and cook uncovered for 12–15 minutes.
Cook the crab: Add the crab pieces to the simmering sauce. Cover and cook gently for 6–8 minutes so the crab flavors the sauce.
Return the fish: Nestle the seared fish steaks into the sauce. Spoon some sauce over them, cover partially and simmer gently for 6–8 minutes. Avoid vigorous stirring so the fish remains intact.
Add the delicate seafood: Arrange the shrimp and mussels around the fish. Cover and cook for another 4–6 minutes, until the shrimp are opaque and the mussel shells have opened. Discard any mussels that remain closed.
Finish the sauce: Remove the whole habanero. Taste and adjust the remaining sea salt and pepper. If the sauce is too thick, loosen it with a small amount of warm seafood stock.
Rest and serve: Remove the pot from the heat and allow the dish to rest for 5 minutes. Finish with the parsley, if using, and transfer the seafood carefully to a serving plate.

A NOTE FROM THE MAISON

Maison Notes

Country onions, also known as rondelles in Cameroon, are an aromatic heritage spice rather than ordinary bulb onions. Their earthy, garlicky character pairs especially well with fish and shellfish.
Add the seafood in stages. Crab and firm fish require more cooking time, while shrimp and mussels should enter near the end to keep them tender.
Serve warm with boiled plantains, yams, cassava, cocoyams, rice, bobolo or miondo.

PLEASE NOTE

Allergen Information

Contains fish, shellfish, crustaceans and mollusks from the fish, shrimp, crab and mussels. Bouillon and packaged seasonings may contain additional allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY