This delicacy is highly consumed in homes and at public ceremonies by nationals and non-nationals alike.

As time changes, so too are circumstances tuned to suit the prevailing moment.  In the past, many people either discovered or re-discovered Cameroonian meals during public ceremonies.

However a good number of these delicacies require long cooking procedures, the use of more than two plates in eating, while those with oily or gluey sauces represent a risk of dirtying their “eaters,” especially in public. But a new wave of dishes has steadily gained the public both at home and abroad, among which is roasted fish.

Cameroon’s port city Douala, thanks to its access to the Atlantic Ocean boasts of a near monopoly in the production and consumption of roasted fish. Along the naval base, business hubs specialised in selling roasted sea produce, especially fish of different kinds have been established.

City dwellers alongside their visitors are swift to visit Base Elf or Youpwe during the day, in order satisfy their hunger for good quality fresh fish. It is usually accompanied with cassava tubers, plantain chirps or “miondo” with pepper sauce. In the evening hours (till dawn in some places) neighbourhoods like Deido, Akwa and Bali are renowned for luring roasted fish consumers at “Rue de la Joie,” “Deido Plage,” “Down Beach,” etc.

Due to its accessibility unlike some ostentatious dishes, there is virtually a roasted fish seller at every junction or street in Douala. Generally, when city dwellers have unexpected guests, they resort to roasted fish for entertainment either by placing a command or by doing it themselves given that it is easily made ready.