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poisson braisé afro-caribbean

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 waterPut all the ingredients in a blender and blend for 1 minute. The grilled fish (10mn) : - 2 large fish (tilapia, […]

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