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Chef de Cuisine in Paris, France.

Dieuveil Malonga.

Be inspired by Dieuveil’s spice based creation and try his Cameroon Djansan Seafood.

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Working with the most vibrant colours, spices and patterns, the dishes prepared by Dieuveil are not just food, they are works of art.

Be prepared to experiment.

Originally from Congo, Dieuveil likes to use original techniques, collected from travels to Africa and spent with the grandmothers in quaint villages, to prepare his dishes. He believes that every dish can tell a different story. Read his spice inspired recipe and try to figure out what story Dieuveil is trying to tell us.

Recipe for Cameroon Djansan Seafood.

Ingredients:

Ingredients: Preperation:
8 fillets of red mullet
8 mini octopuses
5 onions
10 Djansan grains
50 g of concentrated tomato paste
10 garlic cloves 		Olive oil
Thyme
Basil
Salt
Pili Pili
2 bay leaves 		2 stems of lemongrass
40 g of ginger
1 kg of sweet potato
200 g of coconut milk
A pinch of Espelette pepper
A pinch of cinnamon 		Serves 4 people
Preparation time: 1 hour + time to soak
Level: medium

1. Mini grilled octopus:

Make a broth to precook the mini octopuses before grilling them.

Add to a saucepan:
1. 2 liters of water
2. 2 stems of lemongrass
3. 30 g of ginger
4. 2 bay leaves
5. Thyme

Boil all ingredients for about 10 minutes to get a flavour fusion. Add the mini octopuses to the broth and cook for 15 minutes. Season them with the Green Sauce after removing them from the broth and grill them over a wood fire.

2. The Green Sauce for the marinade:

Mix together:

  • Basil
  • Green onion
  • Coriander
  • Ginger
  • Garlic
  • Salt

3. Red mullet:

Season the red mullet with Cameroon pepper and salt. In the pan, grill both sides of the mullet with olive oil and cover the skinless side with the Djansan Cream.

4. The Djansan Cream:

Pantry in oil:

  • 3 cloves of garlic
  • 2 white onions
  • Ginger
  • Djansan grains
  • Concentrated tomato parts
  • A pinch of espelette pepper

Let simmer and mix everything for 15 minutes. Season with salt to taste.

5. Sweet potato puree:

A very simple recipe.
Wash the sweet potatoes thoroughly with clean water.
Put them in the oven for 1hr at 180 degrees.
Take them out the oven and remove the skin to mix with the coconut milk, salt, pepper and a bit of cinnamon.

“During my culinary visit to Cameroon two years ago, I fell in love with the rich food heritage and wide range of spices. Njansang was one of the spices that I really enjoyed. It actually inspired the creation of this dish.”

Taste perfection in every way.

In combination with his original techniques and tasty flavours, the exact perfect cooking method will provide the final touch to reach perfection. The fryingSensor Plus allows reaching the required perfect temperature to fully extract each aroma thus create this beautiful Cameroon Djansan Seafood dish.

Never get it wrong again with the fryingSensor Plus.

With a sophisticated regulation system, the Siemens fryingSensor Plus regulates the temperature of the pan and stops oil or fat from overheating. Read more about how the fryingSensor Plus is integrated into the latest Siemens induction cooktops.

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