#Cameroonian Cuisine

[askwhatsforlunch]

Beignets

These beautifully golden, light and fluffy Beignets are part of a favourite dish Dad has cooked for us since we were little. And I distinctly remember Jules and I would fight for the last one! More often than not she'd win, for I'd be inclined to share and halve it, and she would just pick it up and gobble it up. Today, Dad and I made these together, and I'm really happy with the result (and since Jules has returned home, I ate the last one!)

Ingredients (makes about 3 dozens):

1 tablespoon active dry yeast

1/4 cup lukewarm water

500 grams plain flour

1/2 cup caster sugar

1 teaspoon salt

1 tablespoon Vanilla Sugar

2 tablespoons sunflower oil

1 1/4 cup water

1 litre/4 cups sunflower or vegetable oil

In a small bowl, combine yeast and water. Give a stir, cover with cling film, and let sit, 10 minutes, until foamy.

In the bowl of an electric stand mixer, with the hook attachment fitted, combine flour, sugar, salt and Vanilla Sugar. Beat on medium speed until combined.

Add sunflower oil and half of the water in the middle of the dry ingredients, and start beating again, on medium speed, until a soft dough starts coming together.

Add yeast mixture and, gradually increasing speed to high, gradually pour in remaining water (you may not need all of it, or may need more), until you have a smooth and slack batter, a bit thinner than a brio dough. Scrape the sides with a spatula to make sure it's all well-combined.

Cover bowl with cling film, and place in a warm, draught-free place. Allow dough to rise, at least a couple of hours, until doubled in size.

Heat sunflower oil in a large pot.

Pour water in a small bowl.

Wet your (clean) hand in the water, and scoop about a tablespoonful of the risen batter, on the side of the bowl with it.

Carefully drop it in the hot oil. If it rises up quickly, drop a few more tablespoonfuls of the batter, so you have about 6 to 8, depending on the size of your pot (they need a bit of room to expand).

Flip them on each side with a wooden spoon, until golden brown all over. If they colour too quickly, reduce heat to medium. Using a slotted spoon, transfer to a shallow plate lined with paper towels and repeat until all Beignets are fried, keeping those which are ready warm. 

Eat Beignets hot, as they are as a snack, or sprinkled with sugar or Cinnamon Sugar. Or enjoy them as they're meant to, as a side to a fragrant and spicy Bean Sauce!

[morethansalad]

Njama Njama and Fufu / Cameroonian Greens and Corn Swallow (Vegan)

[lionheartlr]

Ultimate Travel Guide to Cameroon

Nestled in the heart of Central Africa, Cameroon is a vibrant country that offers tourists a diverse experience. Known as “Africa in miniature,” Cameroon has everything from lush rainforests, beautiful beaches, and active volcanoes to savannas, traditional villages, and cosmopolitan cities. It is rich in culture, history, and natural beauty, making it a must-visit destination for any traveler. A…

[innerheartchild]

CAMLi Restaurant: Bastos Yaounde's Premier Culinary Destination

Nestled in the vibrant neighborhood of Bastos in Yaounde, CAMLi Restaurant stands out as a beacon of culinary excellence and innovation. With a fusion of traditional Cameroonian flavors and international influences, CAMLi has become the go-to destination for locals and visitors alike seeking a remarkable dining experience.

CAMLi Restaurant isn't just a fast food joint; it's a gastronomic journey. Boasting a diverse menu that caters to every palate, from savory snacks to delectable desserts, CAMLi ensures there's something for everyone. Whether you're craving a quick bite from the snack bar or a hearty meal from their catering service traiteur, CAMLi promises culinary delights that tantalize taste buds and leave a lasting impression.

At the heart of CAMLi's success is its commitment to quality ingredients and impeccable service. Every dish is crafted with precision and care, using locally sourced produce and authentic spices to capture the essence of Cameroonian cuisine. From the moment you step foot into CAMLi, you're greeted with warmth and hospitality, making you feel right at home.

One of CAMLi's standout features is its ice cream spot and creamery, where artisanal flavors and innovative creations reign supreme. Indulge in a scoop of velvety-smooth ice cream or treat yourself to a decadent sundae – the options are endless. CAMLi's dedication to dessert is evident in every bite, with each sweet treat leaving you craving more.

But CAMLi isn't just about food; it's also a hub for socializing and relaxation. With its cozy ambiance and welcoming atmosphere, CAMLi invites guests to unwind and connect over good food and great company. Whether you're catching up with friends over hookah or enjoying a leisurely meal with family, CAMLi provides the perfect backdrop for memorable moments.

Beyond its dining offerings, CAMLi also caters to special events and occasions, ensuring that every celebration is unforgettable. From intimate gatherings to lavish parties, CAMLi's catering service traiteur delivers culinary excellence straight to your doorstep, allowing you to savor the flavors of CAMLi wherever you are.

As a testament to its excellence, CAMLi has garnered a reputation as one of Top restaurant in bastos yaounde, drawing praise from food critics and patrons alike. With its unwavering commitment to quality, innovation, and hospitality, CAMLi continues to set the standard for culinary excellence in Yaounde and beyond.

In conclusion, CAMLi Restaurant stands as a shining example of culinary brilliance in Bastos Yaounde. From its diverse menu to its impeccable service, CAMLi offers an unparalleled dining experience that delights the senses and leaves a lasting impression. Whether you're craving a quick snack, a gourmet meal, or a sweet treat, CAMLi promises to satisfy your appetite and exceed your expectations. So why wait? Visit CAMLi today and discover why it's Bastos Yaounde's premier culinary destination.

[dumbass-duo-showdown]

So now I’m making a rant. About food.

West African food is really good. But it either A) requires grilling and I live in SWEDEN so we can’t use a grill for like 10 months of the year or B) it takes ages to cook

And the dishes are also like simple. But once you get the dish, it’s either really bitter (especially Cameroonian cuisine the national dish is bitter leaves), it’s really spicy, or it is really good.

But then your hands get all sticky eating fufu or garri.

[gokitetour]

Cameroonian cuisine is a delightful mix of flavors influenced by local ingredients and cultural diversity. Some of the most popular dishes for travelers include Ndolé (a savory stew made with bitterleaf and peanuts), Poulet DG (chicken with plantains and vegetables), and Eru (a spicy vegetable stew). Other must-try foods are Koki (bean cake), Achu (a traditional dish from the western region), and Fufu with a variety of soups. If you’re planning to visit, ensure you apply for a Cameroon visa to explore the country's rich culinary offerings.

[worldfoodwine]

Uncover the flavors of Cameroon! 🍛✨ From street food to traditional dishes, every bite is a new discovery. Learn about the cultural significance of Cameroonian cuisine.

[seoprivatetourguide]

Night tour of Delhi by Private tour guide India Company.

Introduction: Night Tour of Delhi: Discovering the Allure of the Capital After Dark A Night Tour of Delhi: What Is It? A Night Tour of Delhi provides an exclusive viewpoint on India's capital city, highlighting its thriving nightlife, illuminated historical sites, and buzzing cultural hubs at twilight.

Why Pick a Guide for Yourself? A private tour guide will give you individualized attention, safety, and in-depth knowledge of the city's nightlife attractions, making your nighttime discovery even more enjoyable.

Investigating Delhi After Dusk When I Arrived Your private tour guide will meet you and begin your night tour adventure when you arrive in Delhi in the evening.

Launch from Connaught Place (CP) Connaught Place, the vibrant economic and cultural center of Delhi, is the ideal place to start your night tour. It is surrounded by stores, eateries, and cafes and is lit up with multicolored lights.

Investigate the Inner and Outer Circles Experience Connaught Place's vibrant atmosphere by taking a stroll around its Inner and Outer Circles and eating some of the street cuisine.

Pass India Gate on Your Drive Drive past India Gate, a war memorial archway that glows at night and provides a moving glimpse into the history of the city, and continue your leisurely drive afterwards.

An optional visit to the Akshardham Temple It is possible to arrange an optional excursion to the elegantly lighted Akshardham Temple in the nights for individuals with an interest in both spirituality and architecture.

Dinner at a Neighborhood Spot Enjoy a delectable meal at a nearby restaurant that serves, depending on your tastes, international or authentic North Indian food.

Qutub Minar at Night: Visit this UNESCO World Heritage site to witness the magnificent structure's illumination against the night sky and take breath-taking pictures.

Examine Dilli Haat Explore Dilli Haat, an outdoor craft market that offers traditional handicrafts, arts, and cuisines from different Indian states. It's a great place to buy souvenirs.

Explore the Village of Hauz Khas Visit the trendy cafes, art galleries, lively nightlife, and historic ruins of Hauz Khas Village to cap off your night trip.

In conclusion Discover Delhi's captivating Night Tour with a personal tour guide. This trip promises to be an amazing journey across India's capital as it reveals the city's rich legacy, modern energy, and midnight appeal at every turn.

ALSO READ-

French professional football player Kylian Mbappé, more well known by his stage name Mbappé, is highly skilled in the air and known for his ability to score goals. An outline of his upbringing, profession, and influence in the football community is provided below:

Background On December 20, 1998, Kylian Mbappé Lottin was born in Bondy, a French suburb of Paris. His mother, Fayza Lamari, is from Algeria, and his father, Cameroonian football coach Wilfried Mbappé, is also a sportsman. Mbappé shown great talent and devotion to football from an early age, garnering notice for his abilities on the pitch.

ascent to fame In 2015, at the age of sixteen, Mbappé made his senior debut with AS Monaco, where his professional career started. His breakout season was in 2016–17, when he was a key member of Monaco's Ligue 1 championship-winning team and their remarkable run in the UEFA Champions League. Mbappé received a lot of praise for his lightning-fast speed, deft dribbling, and poise in front of the net.

Career Accomplishments In a transfer that broke records, Kylian Mbappé went on loan to Paris Saint-Germain (PSG) in 2017 and made the move permanent the following year. He performed even better at PSG, where he joined forces with Edinson Cavani and Neymar to form a potent offensive three. Ligue 1 championships and domestic cup competitions are among the several domestic titles that Mbappé has won with PSG.

Since making his debut for the French national team in 2017, Mbappé has been a vital member of the team on the international scene. With four goals, including one in the championship match against Croatia, he was a key player in France's triumph in the 2018 FIFA World Cup. Through his performances, Mbappé was recognized as one of the world's most promising football players and won the FIFA World Cup Best Young Player Award.

Technique of Playing Mbappé is a versatile forward who can play on either wing or as a central striker. He is well-known for his explosive pace, fast acceleration, and deadly finishing ability. His extraordinary football intelligence, maturity beyond his years, and technical proficiency combine to create him a constant menace to opposing defenses.

[uncle-ak]

The Rip Tide

Returning home to Cameroon after almost a decade away was a mix of excitement and apprehension. As the plane descended, memories flooded back of childhood days spent in bustling markets and vibrant streets. This post is not about being in Cameroon, but the journey to get there.

Most Cameroonians, well, most Africans will tell you about the increasing costs of traveling back home from Europe, Asia, and America. Let me give you some reasons why. Firstly, fluctuating fuel prices have significantly impacted airline ticket prices, making air travel to Africa more expensive. As fuel costs increase, airlines naturally pass down these costs to passengers via higher fares, especially for long haul flights. Travelers coming from America can relate. More than half of the trip is over the Atlantic.

Secondly, infrastructure development and maintenance cost within African countries have contributed to the overall expense of traveling. While some countries boast modern airports and transportation networks, others cannot relate, leading to higher operational costs for airlines and travel companies. Once again, these costs are transferred to travelers via higher ticket fares.

Thirdly, stringent safety and security measures implemented by both African governments and international aviation authorities add to the costs of traveling, as compliance with these regulations require additional investments in equipment, training, and personnel.

Anyway, I boarded my flight to Cameroon December 20th last year. It was my first time flying with EgyptAir. Based on the previous paragraphs, you can infer as to why I decided to fly with them. Anyway, it was a beautiful plane. Boeing 787–9 Dreamliner, and it looked like it was just a few years old. The flight to Cairo would be about 10 hours and then another 5 hours flight to Douala, Cameroon sandwiched around a 4-hour layover.

It had been a long morning driving to the airport so I had made up my mind to spend that 10 hours by sleeping as much as I could. Of course, I woke up when it was time to eat. The food was great, good options, and nice portion sizes. Everything was normal, I went back to sleep after eating. It was an exceptionally smooth flight to Egypt.

10 hours later, we touched down in Cairo. I got lost so many times trying to find a lounge that would take my Priority Pass card. Finally found one and spent the next 3 hours there. They had some finger foods, snacks and non-alcoholics drinks and juices. Their guava juice was impeccable. Finally saw that the flight to Douala was boarding so I made my way to the gate.

The boarding process was very interesting. They split the us into two lines by gender for security checks. This took another hour to finish causing a late departure. When I walked into the plane, I was amazed. The plane looked aged like it was used during the 70’s. I made it to my seat and kept scanning the plane for further analysis. Such a stark contrast with the plane that left America. This plane lacked many of the basic amenities like personal TVs, power outlets, and reliable internet connections.

The absence of amenities was striking. While flights to/from other routes offer in-flight entertainment and the convenience of staying connected, flights to Africa often leave passengers disconnected from the digital world. It is a reminder of the technological disparities that persist between regions. Imagine traveling with kids, how do you keep them occupied and entertained. Three rows up from me was a man having an enjoyable time and taking selfies. He didn’t seem to be bothered about the rage that was going on in my head.

The discrepancy extends beyond the flight experience to the onboard cuisine. While traveling from the USA to Europe, passengers are treated to a diverse array of culinary delights. Yet, on flights to Africa, the food offerings pale in comparison. It’s ironic to consider that many of the spices that enhance dishes worldwide originate from Africa, yet the culinary experience onboard fails to reflect this richness.

Turbulence woke me up. We were over N’Djamena, Chad, which is about 2 hours from Douala by air. How I knew we where over N’Djamena was because the plane had these old monitors over the middle row which finally showed our location.

The irony about this entire experience was what happened when the planed touched down in Cameroon. It was a very smooth landing I must admit. Anyone who has ever traveled by air would tell you that when the plane lands, you remain in your seat until the plane reaches the gate and comes to a complete stop. As the plane landed and taxied towards the gate, some passengers got up from their seats, and hastily started retrieving their belongings from the overhead compartments. It was a chaotic atmosphere, and the flight attendants could not do anything because it risked their own safety. It was actually very fascinating, but not in a good way. In all my years of flying, I’d never seen something like that.

As I stood in line inside the humid airport in Douala waiting to have my passport stamped, I thought about the whole journey. The question I had in my mind prior to the scene when we landed was, “why does Africa always seem to get the shorter end of the stick?” Seems like I got my answer after all.

Why would airlines send their best planes to Africa when us Africans cannot properly behave on them?

Can’t have nice things if you don’t know how to fully appreciate it.

What are your thoughts? Drop it in the comments section.

Talk Soon,

Boy D’jine

[mabinsjollofbowls]

Order your Jollof & Fufu Bowls – Mabin’s Jollof Bowls

Mabins Jollof Bowls known for its jollf and fufu bowls in Jacksonville, FL. These are West-African cuisine cooked wit love at Mabin’s Kitchen. Mabin’s Jollof Bowls are authentic West African cuisine created by 4 time award winning chef Carol Khanu. Based in Maryland by way of Sierra Leon Carol has expanded her brand with establishments in DC, Atlanta, Orlando, Houston & Jacksonville. Mabin’s bowls include chicken or fish Okra stew, Egusi soups and meat pies.

Find below our jollof and fufu bowls:

Mabin’s Jollof Bowls

🇸🇳 Senegal ese Jollof 🇸🇳

The inventors of jollof, also known as Thieboudienne translates as “rice and fish” in Wolof language. Also known as the national dish of Senegal. Broken jasmine rice is cooked in a rich tomato broth flavored with fish, vegetables, and dried fish, giving it a rich umami taste. It is served with the rice spread at the bottom, topped with fish, lamb chops, and an assortment of chunky vegetables like yuca, carrots, okra, sweet bell peppers, cabbage, and squash cooked in the jollof sauce which is later used to cook the rice as well. Enjoy this authentic and traditional dish inspired by the cook gurus in Senegal. Our head chef enjoyed a visit to Senegal where she learned this amazing Senegalese style of cooking Senegal Jollof. Thank you Senegal for Inventing Jollof.

🇸🇱 Sierra Leone Jollof 🇸🇱

Sierra Leone Jollof is one of our chef’s favorite and highly recommended for its extraordinary burst of flavors and vibrant colors. The rice is cooked with long-grain jasmine rice, tomatoes, onions, all organic spices, and vegetables. Paired with a variety of meats like turkey, beef, fish, and chicken, and chucks of russet potato stew with a side of plantains. Enjoy the best Jollof in the world!

🇳🇬 Nigerian Jollof Rice 🇳🇬

4x award winning parboiled jollof rice with your choice of protein. Our Nigerian style jollof is a four time award winning recipe prepared with parboiled rice, cooked into a spicy flavored vegetable stock sauce. Simmered with our in-house spicy roasted tomato, onions and sweet bell peppers base jollof sauce. Seasoned with fresh and dry Mabins herbs and African spices. Enjoy the smoky, aromatic, and well seasoned jollof rice in the most authentic style of cooking Nigerian Jollof rice.

🇬🇭 Ghana Jollof 🇬🇭

4 x Awarding winning jollof recipe cooked with organic fresh ginger, peppers & garlic herbs. Traditional Ghana Jollof.

🇨🇲 Cameroon Jollof 🇨🇲

4 x award winning jollof parboiled rice. Chunks of steak, green beans & carrots.

Our Cameroonian style jollof is cooked with parboiled rice in a tomato based sauce with fresh herbs, chunks of beef, green beans and carrots. It is seasoned with our fresh Mabins herbs and African spices blend. This recipe is an authentic form of how Cameroonians cook their jollof rice in Cameroon, west Africa.

🇱🇷 Liberian Jollof 🇱🇷

4x award winning jollof rice cooked in a spicy flavorful red tomato sauce turkey sausage, mixed vegetables & shrimp.

Mabin’s Fufu Bowls

Vegan Egusi & Fufu

Vegan Egusi soup cooked in a flavorful ground melon seed stew with eggplant, mushrooms, housemade tomato sauce & peppers with Fufu.

Meat Soup & Fufu

Meat Soup served with Fufu

Meat Okra Stew & Fufu

Okra is chopped and blended into our spicy, delicious vegetable sauce, palm oil, crayfish, and Mabins african spices. A variety of meats such as chicken, beef, turkey, and is added into the okra sauce and simmered to perfection! Enjoy with Rice or Fufu!

Egusi & Fufu (with meat)

Egusi soup features a variety of meats, smoked poultry, goat, cow skin & sea food cooked in a flavorful ground melon seed stew. With Fufu.

CAROL KHANU – About the Owner

She is a 4-time award winning chef and owner of Mabin’s Kitchen from Maryland. Carol’s passion for cooking has been burning since the age of 9. Following a landslide taste test for the best jollof 3 years straight & the only consecutive winner, Carol decided to visit & study the best jollof recipes from around west Africa to develop first-hand skills & knowledge on how to cook each country’s jollof style perfectly. She was mentored by a great influential woman in her life who happened to be Nigerian.

You can also order these items from our Doordash, grubhub and Ubers Eats.

[felixaimegregoiremulol]

The Eru recipe soup:A speciality that Comes to us from thé South-west of Cameroon;thé recipe of Eru IS a fish that IS more unanimous in all pour tables.When WE talk about eru's Dish in cameroonian cuisine,just know that it is a mixture of two vegetables:Eru(a kind of spinach known as Gnetum africanum) and waterleaf(a kind of spinach with small leaves).Préparation Time:30 minutes Cooking Time: 1 hour 15 minutes.Total Time:1 hour 45 minutes.(A)Ingrédients: (1) 500g Smoked fish (2) 750g spinach (3) 500g Beef (4) 500g Beef skin in pieces. (5) 100g dried ok or Eru leaves. (6) 30g crayfish-small dried shrimps crayfish-Madjanga. (7) 500 ml Red palm oil (8) 2 pinches chili powder.important note: Eru leaves are difficult to Cook,they should bé soaked for 3 to 6 jours beforehand.You Can also soak the leaves(Eru) for 1 hour long and boil them with baking soda(Kanwan) for 30 minutes.For one serving of Eru(or ok),use serving of spinach or waterleaf.Small clarification:Spinach IS différent from waterleaf and for those who Can not easily find waterleaf,spinach IS a good substitute.(B)Préparation of Eru: (1)wash and cut UP all your vegetables(Eru).(2) If you are using dried Eru,start by soaking it in water. (3)After having cut and washed thé Beef skin,boil it for 30 minutes then Add thé Beef previously cleaned and cut.Remember to Add salt to it.(4) let boil for 10 minutes until thé gravy IS obtained.You Can Add hot Pepper to it.Add thé soaked fish at thé end of Cooking.You have to keep thé juice,it will bé useful for the reste of thé Cooking.(5) in a pot,stir in thé spinach or waterleaf.After 10 minutes,Add thé Eru and let thé mixture simmer.Stir occasionally. (6)Add thé méat and fish,stir thé mixture and simmer for 5 minutes.(7) Then Add thé pan juices and palm oil stir and simmer for 15 minutes.(8)Finally Add your crayfish and simmer for 5 to 10 minutes.

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[askwhatsforlunch]

Winter Comforting Stews

And on cold days when you fancy something warming and hearty, these Winter Comforting Stews are just what you are looking for. Slowly simmered meat or fish, in a broth or thick sauce, but always fragrant and tasty! These few recipes, from all over the world, make one relish a a numbing chill!

Poulet D.G. (Chicken E. O.)

Stoofvlees (Dutch Beef and Beer Stew)

Spinach, Sweet Potato and Lentil Dahl (Vegan)

Potée Auvergnate (Ham Hock, Sausage and Vegetable Stew)

Bourguignon Stew with Cheese Dumplings

Poulet Basquaise (Basque Chicken)

Prawn and Trout Bouillabaisse

Sea Bass with Potatoes and Carrots in Saffron Cream

Burns Night Scotch Broth 

Petit Salé aux Lentilles (Ham Hock and Lentil Stew) 

Lamb Tagine

Sweet Potato Chicken Curry

Hearty Chicken and Dumplings

Chicken Mafé

Beef Stew with Fluffy Dumplings

[morethansalad]

Koki Beans (Vegan)

[saviourfinn]

I miss these so bad. So fucking bad. What I wouldnt give to be eating safou and fried plantain right now. Literally the best.

[mens-rights-activia]

What are your favorite types of cuisine?

Ghanaian (gotta rep the motherland)

Chinese (literally so fucking diverse and full of the most interesting flavours period. Chinese food supremacy tbh)

Thai

Indian

Vietnamese

Cameroonian (literally have not lived till you’ve had Cameroonian food)

Senegalese

Mexican (side note: so far, I’ve had Salvadoran tamales and Honduran tamales lemme just be controversial for a sec but Mexican tamales superiority, specifically corn husk tamales, wanna broaden my scope, I know it has different names in different cultures)

Guyanese

Trinidadian (V similar to Guyanese)

Oh almost forgot the goat: Moroccan

[dwindledglow]

001. MEET ANAÏS

FULL NAME: anaïs margo mercier. PREFERRED NAME: anaïs. NICKNAME/S: nais and nai. DATE OF BIRTH: october 11th, 1999. GENDER & PRONOUNS: cis female & she/her. ORIENTATION: hetero. RELIGION: undecided. RELATIONSHIP STATUS: in a relationship with thiago reyes. OCCUPATION: art curator. RESIDENCE: new york city.

002. CHECK ANAÏS’ BACKGROUND

HOMETOWN: toulouse, france. NATIONALITY: french. ETHNIC BACKGROUND: cameroonian, french. LINGUISTICS: french which is her native language, english, spanish and german in a fluent level. EDUCATION: she has a degree in physics from sorbonne université campus pierre et marie curie. CRIMINAL RECORD: clean. BIRTH ORDER: first and only. FATHER: robin samuel mercier, born on july 4th, 1977 in paris, france, currently residing in tokyo, japan and working as a photographer and painter. MOTHER: rianne marie mercier, née berger, born on january 26th, 1979 in montpellier, france, currently residing in tokyo, japan and working as a freelance journalist. SISTER/S: none. BROTHER/S: none. SIGNIFICANT OTHER: thiago reyes. CHILDREN: none so far. OTHER RELEVANT FAMILY: marion catherine saidou-mercier, grandmother. omar pierre mercier, grandfather. EX/ES: none. PETS: none so far.

003. GET UP CLOSE & PERSONAL

HEIGHT: 5′6″ or 171 cm. WEIGHT: between 115 lbs or 52 kg and 125 lbs or 57 kg. BODY BUILD: overall, and perhaps due to genetics, anaïs has always been slim. even as she went through a phase where her diet consisted of junk food and equally unhealthy drinks, she managed to maintain a petite physique. thanks to her love for sports and her fitness habits - which became more regular from fifteen onwards - she put on some more muscle weight and has since managed to shape her body into something she feels more comfortable with. she has adequate curves, nothing over the top and far from fitting unrealistic, disproportionate expectations and trends, but enough to grant her a feminine frame.  EYE COLOR: brown. EYESIGHT: her eyesight isn’t perfect but it’s not completely ruined either. she struggles when she’s painting or doing a collage or office work and needs to focus for hours on end, so you’ll catch her reaching for her glasses then. likewise, she uses glasses to read, drive and watch television.  HAIR COLOR & STYLE: she has black hair and her relationship with it has never been linear. as a kid, raised in communities where diversity lacked, anaïs longed for sleek, straight hair that wouldn’t take hours to do and that wouldn’t attract the attention of others. she wanted to blend in. with the move to her grandparents’ home, and in a very euro-centric monaco, the dreading only grew but, thankfully, marion - her grandmother - taught her how to love herself, her little quirks and details, and that included loving her hair. she enjoys playing with it now. you’ll see her proudly wearing her afro in days she just wants to leave her hair be, but the vast majority of time, you’ll see her wearing intricate twists and braids, often thrown in a bun when she needs to get it out of the way.  DOMINANT HAND: right. NOTABLE PHYSICAL TRAITS: people used to tell her that she exudes confidence and anaïs has since found that the way she carries herself, her posture is one of the first things others note about her. after that, her hair does attract attention as well. maybe because of how long it has gotten, maybe because, as she likes to say, it has a life of its own. other distinguishing physical traits and features include her eye shape, her brows and her plump lips. SCARS AND MARKS: there is nothing that stands out. TATTOOS: none so far. PIERCINGS: she has her regular lobes pierced. VOICECLAIM: sharon alexie. ACCENT & INTENSITY: she has a french accent that becomes more intense and evident the more excited, angry or sleepy she gets. ALLERGIES: none that she’s aware of. PHOBIAS & FEARS: ending up alone and oblivion. MENTAL & PHYSICAL ILLNESSES: none so far. ALCOHOL USE: on social gatherings, mostly.  SMOKING: no. NARCOTICS USE: no, she doesn’t use narcotics of any kind. INDULGENT FOOD: when she’s feeling sad or overwhelmed. SPLURGE SPENDING: no. GAMBLING: no, never.

004. DIG DEEPER

CAN THEY DRIVE? yes, she can drive. CAN THEY COOK & BAKE? yes and yes. CAN THEY CHANGE A FLAT TIRE? yes. CAN THEY TIE A TIE? yes. CAN THEY SWIM? yes. CAN THEY RIDE A BICYCLE? yes. CAN THEY JUMP START A CAR? no. CAN THEY BRAID HAIR? yes. CAN THEY PICK A LOCK? yes. EXTROVERTED OR INTROVERTED? extroverted. DISORGANIZED OR ORGANIZED? organized chaos, or in other words, organized disorganization. CLOSE OR OPEN MINDED? open minded. CALM OR ANXIOUS? calm, sometimes a little too much. PATIENT OR IMPATIENT? impatient. OUTSPOKEN OR RESERVED? outspoken about her opinions, reserved about her feelings. LEADER OR FOLLOWER? depends on the situation, generally a leader. OPTIMISTIC OR PESSIMISTIC? pessimistic. TRADITIONAL OR MODERN? modern but traditional when it comes to certain rituals. HARD-WORKING OR LAZY? hard-working. CULTURED OR UNCULTURED? cultured. LOYAL OR DISLOYAL? loyal. FAITHFUL OR UNFAITHFUL? faithful. NIGHT OWL OR EARLY BIRD? night owl. HEAVY OR LIGHT SLEEPER? she’s a heavy sleeper. COFFEE OR TEA? coffee. DAY OR NIGHT? night. TAKING BATHS OR SHOWERS? showers. COCA COLA OR PEPSI? neither. CATS OR DOGS? cats. NETFLIX OR CINEMA? cinema. SHOWS OR MOVIES? movies. LAPTOP OR GAMING CONSOLE? gaming console. HEALTHY OR JUNK FOOD? healthy food. ICE CREAM OR FROZEN YOGURT? ice cream. PIZZA OR HAMBURGER? pizza. LOLLIPOPS OR GUMMY WORMS? lollipops. BEACH OR POOL? beach. SNOWBALLS FIGHTING OR ICESKATING? iceskating. LITERATURE OR SCIENCE? literature. HISTORY OR ART? both. CHOCOLATE BARS OR COTTON CANDY? chocolate bars. XBOX OR PLAYSTATION? playstation. FACE-TO-FACE OR PHONE INTERACTIONS? face-to-face interactions. DRAMA OR SCI-FI? drama. HORROR OR COMEDY? horror.

005. ANAÏS’ FAVORITES

FAVORITE ACTIVITY: painting. FAVORITE ANIMAL: penguin. FAVORITE BOOK: between the world and me by ta-nehisi coates. FAVORITE COLOR/S: she doesn’t have one, she loves every color. FAVORITE CUISINE: korean and mediterranean.  FAVORITE DISH/ES: tofu pad thai, pesto pasta, vegan bibimbap, japchae and hobak mandu. FAVORITE DRINK/S: golden cacao latte, vegan chai latte, maple gingerbread latte. FAVORITE FLOWER/S: fuchsia, poppies and lavender. FAVORITE GEM: blue moon stone. FAVORITE MOVIE: if beale street could talk by barry jenkins. FAVORITE SONG: like i want you by giveon. FAVORITE SCENT/S: freshly baked bread, coffee, bergamot and white musk. FAVORITE SHOW/S: hollywood, self made: inspired by the life of madam c.j. walker and extracurricular. FAVORITE SPORT/S & TEAM THEY SUPPORT: karate, judo, basketball, she supports los angeles lakers, soccer, she supports as monaco - courtesy of her grandpa, and she watches american football mostly because of her boyfriend which, consequently, means she supports whatever team he’s playing for. FAVORITE SEASON OF THE YEAR: fall. VACATION DESTINATION: mù cang chải, vietnam.