Cameroonian-style Tsukudani

Ingredients

In this Cameroonian adaptation of Tsukudani, we incorporate traditional Cameroonian spices and ingredients to infuse the dish with local flavors. The original Japanese recipe typically uses soy sauce, mirin, and sugar as the base for the sauce, while our Cameroonian version incorporates ingredients like palm oil, ginger, garlic, and local spices to create a unique flavor profile that reflects the vibrant culinary heritage of Cameroon. We alse have the original recipe for Tsukudani, so you can check it out.

• 500g (1.1 lb) meat or seafood of your choice (e.g., chicken, beef, shrimp) 500g (1.1 lb) meat or seafood of your choice (e.g., chicken, beef, shrimp)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon local spice blend (e.g., Ndolé spice, Suya spice) 1 tablespoon local spice blend (e.g., Ndolé spice, Suya spice)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the palm oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the pan. Cook for a few minutes until the tomatoes soften.
4. 4.
   Add the meat or seafood to the pan and cook until browned.
5. 5.
   Stir in the local spice blend, soy sauce, and honey. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer the mixture for about 30 minutes, or until the sauce thickens and coats the ingredients.
7. 7.
   Serve the Cameroonian-style Tsukudani hot with steamed rice or boiled plantains.

Treat your ingredients with care...

• Palm oil — Use red palm oil for an authentic Cameroonian flavor. If unavailable, substitute with vegetable oil.
• Local spice blend — Experiment with different Cameroonian spice blends like Ndolé spice or Suya spice to add a unique flavor to the dish.

Tips & Tricks

• Adjust the spice level by adding more or less of the local spice blend according to your preference.
• For a richer flavor, marinate the meat or seafood in the sauce for a few hours before cooking.
• Garnish with fresh herbs like cilantro or parsley for added freshness.

Serving advice

Serve the Cameroonian-style Tsukudani as a main dish with steamed rice or boiled plantains. It can also be enjoyed as a side dish alongside other Cameroonian delicacies.

Presentation advice

Present the Cameroonian-style Tsukudani in a vibrant serving dish, garnished with fresh herbs and accompanied by a side of steamed rice or boiled plantains. The rich, glaze-coated meat or seafood will be visually appealing and enticing.