Cook
KOKI
Koki is a Cameroonian recipe also called Koga. It is a cake made from bean paste that is steamed in banana leaves (or aluminum foil). It is often served with plantains and chili. The same cake is also found in Nigeria where it is called Okpa
MBONGO TCHOBI
Mbongo tchobi is a dish of Bassa origin. This dish is characterized by its black color, not because of the addition of charcoal, but because of one of its spices that must be roasted (burned) to bring out the taste and smell. The recipe is very simple because you don't need many ingredients. The story goes that Bongo'o is a love recipe discovered by a Bassa woman to reduce her husband's infidelities and keep him with her.
NDOLE
The word "ndolé" comes from the language of the Douala people, and originally referred to a shrub known for the leaves it produces. The leaves of the ndolé have a bitter taste and the plant that produces it is a member of the Asteraceae family. Among the Sawa people, it has a traditional value. It is a Cameroonian dish cooked for big events such as weddings, baptisms, funerals...
SAUCE GOMBO
It is a species of tropical flowering plant native to the African continent, close to the hibiscus according to scientists. Okra or gumbo in English, a distortion of a word borrowed from an African language of Bantu origin, is one of the most cultivated condiments like the tomato. Abelmoschus esculentus has several names. Characterized by its pyramidal shape of green color and its downy and slightly sticky texture, it was already known in ancient times, in Egypt, but also in India. Today it is cultivated in most tropical countries but the vast majority of production is in India and Nigeria.
ERU
water fufu is a fufu made from fresh cassava. you just have to reduce the cassava to a paste after soaking it and cook it as for the flour fufu. it is the quantity of water that will determine the consistency of your fufu. some like it more or less firm. Specialty that comes to us from the southwest of Cameroon, the recipe of eru is a dish that is unanimous on all tables. When we talk about eru dish in Cameroonian cuisine, it is a mixture of two vegetables, okok and water leaf [a kind of spinach].
CHIKWANGUE
Like fufu, another product derived from cassava with which it shares the same origin, rice, sweet potato, as in other countries, potato, French fries or pasta, chikwangue is a starch that accompanies a hearty meal. Chikwangue: a traditional bread from Congo. Chikwangue or kwanga is a traditional bread from the Democratic Republic of Congo made of cassava flour cakes wrapped in dry banana leaves, then steamed.
ATTIEKE
The Attieke of its true name, is originating from the Ebriés people or " Tchaman " located at the south of the Ivory Coast. Mostly lagoon people, they are spread all over the city of Abidjan. Attieke is one of the main accompaniments of this people. Attieke is the famous cassava semolina nicknamed "couscous of Côte d'Ivoire". It is a cassava-based dish that is an integral part of Ivorian cuisine in Africa. Atike is prepared from fermented cassava pulp that has been grated or granulated. It effectively resembles the texture of couscous.
MET DE PISTACHE
In the past, pumpkin seeds or pistachio nuts were considered to be a man's food, also as a reconciliation meal when a woman wronged her husband. In Bulgaria, Ukraine and Turkey, men ate a handful every day to preserve their vitality. Among the coastal people (Sawa), Ngond'a Mukon or pistachio cake is traditionally served at Christmas and for wedding meals. It is a very tasty dish that is baked in banana leaves. The pistachios used are nothing like those known in the West, but are seeds of the pistachio melon grown in the Douala region. Translated with www.DeepL.com/Translator (free version)
TARO
This typical dish from the northwest is frequently eaten in Dschang. Letaro is a tuber that is pounded into a grayish paste. It is then eaten with the famous yellow sauce, made of palm oil and a mixture of a dozen spices, mushrooms and meat.
LE MAFE
Mafé (or maafé) is a traditional stew or sauce (depending on the consistency) consumed in Senegal, West Africa. consistency) consumed in Senegal, West Africa. It is a simple stew made of peanuts and tomatoes prepared with beef or lamb, which is served with rice. with rice. Variations of the dish are found throughout West and Central Africa, where it is also Africa, where it is also known as nkate or nkawan. Translated with www.DeepL.com/Translator (free version)
FOLONG SAUTE
The Recipe of Folong Sauté with smoked fish is a classic of Cameroonian cuisine. A very simple dish to cook and very delicious.
YASSA
Yassa (from a Creole word from Casamance meaning "to fry") is a Senegalese dish Senegalese dish made with fried onions and rice and which can be accompanied by meat marinated in lemon and then fried or braised (meat yassa, yassa soguoma in Bambara) chicken (chicken yassa or chicken yassa) or fish (fish yassa). fish).
PISTACHE GOMBO
Pistachio or pumpkin seed. Succulent sauce with pumpkin seed with okra, very popular in black African cuisine to accompany couscous to accompany couscous, rice and other starchy foods
POISSON BRAISE
The braised fish is very popular in Africa, that it is the Cameroonians, the Ivorians ... Ivorians ..., all love the braised fish, it is fresh fish braised in the coal or the pan. It can be served with an onion sauce or with fried plantains and Attieke.
TAPE BANANE PLANTAIN
The plantain tapés are the plantains fried in a flattened way. They are very delicious alone or as a side dish! It is hyper crunchy, hyper delicious!
POULET DG
DG chicken is a Cameroonian dish, it is a stew of fried chicken served with a cocktail of with a cocktail of plantain French fries, various vegetables and various herbs. It is a simple a simple recipe, requiring few exotic ingredients. This dish dates from the 1980s. DG' in the name of the recipe comes from 'general manager'.
WATER FUFU
Water fufu is a dish made from cassava soaked in water for three to five days. three to five days. It is typical and traditional in the English speaking areas of Cameroon. It is accompanied by a green vegetable dish called eru.
BATON DE MANIOC
Bobolo or cassava stick is a Cameroonian dish made from cassava, and fermented, wrapped in a long leaf for a thin cylindrical shape, all cooked in the cylindrical shape, all cooked in the steam
TAPIOCA
Tapioca is a starch made from the roots of bitter cassava, which are dried and processed. It is made of starch and has a neutral taste. The ordinary tapioca is presented in the form of in the form of irregular grains of about 3mm.
PUNDU
The Pundu also called Saka saka is a dish of Central Africa, West Africa and Comoros and Comoros based on crushed cassava leaves. It is prepared with palm oil or coconut juice and can be eaten with cassava, bread It is prepared with palm oil or coconut juice and can be eaten with cassava, bread, fried banana aloco, yam, peanuts or even rice.
MIONDO
The miondo also called ' stick of manioc ' is a Douala speciality traditional specialty in Cameroon. Like foufou, it is a product derived from of cassava, the Miondo accompanies many dishes, but finds its place particularly its place with the Ndole.
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