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Cameroonian Cuisine
Cameroonian cuisine ( French: cuisine camerounaise) is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and English colonialization. Ingredients The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include: *Cassava *Plantain *Peanuts *Fufu *Hot pepper/ Penja white pepper *Maize *Eggplant *Okra *Bitterleaf *Tomato *Cocoyam *Bananas Specialties Among Cameroonian specialties are: * Fufu corn and njama njama (garden huckleberry leaves) * Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat) * Sangah (a mixture of maize, cassava leaf, and palm nut juice) * Mbanga soup and kwacoco * Eru and water fufu * Ndolé (a spicy stew conta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ndolé Camerounais
Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef. The dish may also contain shrimp. It is traditionally eaten with plantains, bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc. Gallery Image:Ndolé camerounais.JPG, Ndolé camerounian File:Le ndolè, plat mythique camerounais..jpg, Ndolè dish File:Ndolè à la morue.jpg, Ndolè with cod File:Le Ndolé.JPG, Cooking Ndolé See also * Cuisine of Cameroon * National dish * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potato ... References Cameroonian cuisine National dishes Stews {{Cameroon-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ndolé
Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef. The dish may also contain shrimp. It is traditionally eaten with plantains, bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc. Gallery Image:Ndolé camerounais.JPG, Ndolé camerounian File:Le ndolè, plat mythique camerounais..jpg, Ndolè dish File:Ndolè à la morue.jpg, Ndolè with cod File:Le Ndolé.JPG, Cooking Ndolé See also * Cuisine of Cameroon * National dish * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potato ... References Cameroonian cuisine National dishes Stews {{Cameroon-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eru (soup)
Eru is a soup from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is stewed with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. This dish is traditionally eaten with fermented water-fufu or garri. Eru Recipe File:Vendeuse d'Okok en train de découper les feuilles d'okok Eru.jpg, A woman slicing Eru leaves File:Cooking master chef.jpg, Cooking process File:Exposition vente des femmes.jpg File:DExposition vente des femmes18.jpg, Eru leaves for sale File:Exposition vente des femmes29.jpg, Crayfish used for cooking Eru soup File:Bayam sellam selling cow skin.jpg, White fermented cassava flour locally called "water Fufu" File:Food market 5.jpg, Cassava flour is eaten with Eru soup File:Cow Skin.jpg, Cow skin locally called "canda" File:Water fufu and eru 03.jpg, Lunch is ready! water fufu and Eru soup File ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwacoco
Kwacoco, sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting in pureed cocoyam (a root crop from in Central and South America) wrapped and steamed in banana leaves. It is consumed by different ethnic groups from Cameroon, specially the Kwe people, for whom the traditional meal usually consists in kwacoco served with banga, which is a soup made from a base of palm nut pulp, and smoked fish. It is sometimes referred to as ''kwacoco bible'' when the cocoyam is mixed with other ingredients such as spinach, smoked fish, red oil and spices, and it can also be served along with many other stews and soups. The combination of kwacoco and banga is a staple food for rural communities in Cameroon, who rely on the fats and carbohydrates provided by these foods to subsist. During the world food crisis of 2008, local farmers were encouraged to produce more cocoyam, and urban consumers were told to promote its consumption over imported food. See also * List of steamed foods T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mbanga Soup
Palm nut soup is a soup made from palm fruit and it is common in the Ghanaian and Ivorian community. It originated from Akan tribe in Ashanti Region, Ghana. Palm nut soup has become a continental soup. In the Akan language (the native language of the Akan people of Ghana), Abenkwan translates to “palm nut soup”, it is an indigenous dish made and enjoyed by the different regions of Ghana for years. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful, marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Ghanaian and other West African cuisine. This palm nut soup is called by various names in the geographical area. By region Cameroon soup is a palm fruit soup in Cameroonian cuisine and West African cuisine. It is often served with kwacoco. The soup is Cameroon's version of the West African banga, a palm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sangah
Sangah is a food made with maize, cassava leaf, and palm nut juice in Cameroonian cuisine Cameroonian cuisine ( French: cuisine camerounaise) is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from B .... The leaves are mashed and the cooked mixture becomes a thick stew. It is often accompanied by rice or boiled plantain. It is a traditional food. References Cameroonian cuisine Cassava dishes Maize dishes {{cameroon-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brochette
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Njama Njama
''Solanum scabrum'', also known as garden huckleberry, is an annual or perennial plant in the nightshade family. The geographic origin of the species is uncertain; Linnaeus attributed it to Africa, but it also occurs in North America, and it is naturalized in many countries. In Africa it is cultivated as a leaf vegetable and for dye from the berries.Manoko,M.L.K.,van den Berg,R.G., Feron,R.M.C.,van der Weerden,G.M., Mariani,C.Genetic diversity of the African hexaploid species Solanum scabrum Mill. and Solanum nigrum L. (Solanaceae) ''Genetic Resources and Crop Evolution,'' Volume 55, Number 3, 409-418. Description An annual or short-lived perennial herb to 1 m tall, hairless or sparsely hairy. The leaves are usually ovate, 7–12 cm long and 5–8 cm wide, with petioles 1.5–7 cm long. The inflorescence is simple or sometimes branched with 9–12 flowers. The white corolla is stellate, 15–20 mm diam., and sometimes tinged purple and with yellow/green bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plats Traditionnels Lors D&
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A plat is a type of cadastral map. Plat or Plats may also refer to: * Plat, Rogaška Slatina, a settlement in the Rogaška Slatina municipality, Slovenia * Plat, Mežica, a settlement in the Mežica municipality, Slovenia * Plat, Croatia, a small resort town in Župa Dubrovačka, Croatia *Tissue plasminogen activator (abbreviated PLAT), a protein involved in the breakdown of blood clots * Vojtěch Plát (born 1994), Czech chess grandmaster *Plats, Ardèche, France *Plat, in gardening history, a plain grass section of a parterre See also * Plait (other) (pronounced "plat"), * Platt (other) * Platen (other) * Plate (other) *Plot (other) Plot or Plotting may refer to: Art, media and entertainment * Plot (narrative), the story of a piece of fiction Music * ''The Plot'' (album), a 1976 album by jazz trumpeter Enrico Rava * The Plot (band), a band formed in 2003 Other * ''Plot'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bananas
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) bananas come from two wild species – '' Musa acuminata'' and '' Musa balbisiana''. The scientific names of most cultivated bananas are ''Musa acuminata'', ''Musa balbisiana'', and ''Musa'' × ''paradisiaca'' for the hybrid ''Musa acuminata'' × ''M. balbisiana'', depending on their genomic constitution. The old scientific name for this hybrid, ''Musa sapientum'', is no longer used. ''Mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoyam
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to: * Taro (''Colocasia esculenta'') - old cocoyam * Malanga (''Xanthosoma'' spp.) - new cocoyam Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. The petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of 1 m (3.3 ft). The leaf blades are large and heart-shaped and can reach 50 cm (15.8 in) in length. The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
