The informal fish grills along the shore near Mile Six beach are where Limbe eating is at its most honest. A charcoal fire, a wire rack, and whatever the boats brought in — usually tilapia or barracuda, sometimes snapper — served with fried plantains and a pepper sauce. The fish is split and grilled whole, arriving slightly charred on the outside and moist in the middle. Cold Castel beer from a cooler box completes the meal.
These spots have no fixed menus and no fixed prices — agree on the fish and the cost before it goes on the grill. They are busiest on Saturday afternoons when Douala visitors arrive in numbers, but the cooking is just as good on a quiet Tuesday.