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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] |
Cameroon
Cameroon (; french: Cameroun, ff, Kamerun), officially the Republic of Cameroon (french: République du Cameroun, links=no), is a country in west-central Africa. It is bordered by Nigeria to the west and north; Chad to the northeast; the Central African Republic to the east; and Equatorial Guinea, Gabon and the Republic of the Congo to the south. Its coastline lies on the Bight of Biafra, part of the Gulf of Guinea and the Atlantic Ocean. Due to its strategic position at the crossroads between West Africa and Central Africa, it has been categorized as being in both camps. Its nearly 27 million people speak 250 native languages. Early inhabitants of the territory included the Sao civilisation around Lake Chad, and the Baka hunter-gatherers in the southeastern rainforest. Portuguese explorers reached the coast in the 15th century and named the area ''Rio dos Camarões'' (''Shrimp River''), which became ''Cameroon'' in English. Fulani soldiers founded the Adamawa Emirate in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bayangi
Kenyang (Nyang, Banyang, Manyang) is the most spoken language of the Mamfe language group. It is spoken in the Manyu and Meme departments of the Southwest Region of Cameroon. Kenyang speakers in Cameroon are known as Bayangi (Bayangui) people and are called Bayangi (Bayangui). There are three main dialects of Kenyang: Lower Kenyang, spoken in Eyumojock and Mamfe Central subdivisions, Upper Kenyang, spoken in Upper Banyang subdivision and Kitwii, spoken in Meme department. The Upper Kenyang and Lower Kenyang dialects are more closely related to each other than to Kitwii. Variant names of Kitwii include, Kicwe, Twii, Bakoni, Northern Balong, Upper Balong and Manyeman. Phonology and Orthography The phonemes of Kenyang is listed in the tables below, with their orthography written in angled brackets: Consonant Vowel All the vowels in Kenyang can be nasalized In phonetics, nasalization (or nasalisation) is the production of a sound while the velum is lowered, so t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manyu (department)
Manyu is a division of the Southwest Region in Cameroon. The division covers an area of 9,565 km and as of 2005 had a total population of 181,039. The capital of the division is Mamfe. Sub-divisions The division is divided administratively into 4 sub-divisions and in every sud-division there are villages. * Akwaya * Eyumojock * Upper Bayang * Mamfe Central Mamfe or Mamfé is a city in and the capital of Manyu, a division of the Southwest Region in Cameroon. It is from the border of Nigeria, on the Manyu River. It has a population of 36,500 (2017 estimate). It is known as a centre for traditio ... References Southwest Region (Cameroon) Departments of Cameroon {{Cameroon-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnetum Africanum
''Gnetum africanum'' (eru or African jointfir) is a vine gymnosperm species found natively throughout tropical Africa. Though bearing leaves, the genus ''Gnetum'' are gymnosperms, related to pine and other conifers. ''Gnetum africanum'' has numerous common names and is grown in various countries across Africa, including: Cameroon (''Eru'', ''okok'', ''m’fumbua'', or ''fumbua''), Angola (''KoKo''), Nigeria (''ukazi'', "okazi", or ''afang''), Gabon (Nkumu), Central African Republic (''KoKo''), Congo (''KoKo''), and the Democratic Republic of Congo (''m’fumbua'' or ''fumbua''). ''Gnetum africanum'' has also been referred to as a form of ‘wild spinach’ in English.[Ali, F., Assanta, M.A., and Robert, C. ''Gnetum Africanum: A Wild Food Plant from the African Forest with Many Nutritional and Medicinal Purposes,'' Journal of Medicinal Food 14, no.11 (2011): 1289-1297. [DOI: 10.1089/jmf.2010.0327] Description ''Gnetum africanum'' is traditionally a wild vine and is considered to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Talinum Fruticosum
''Talinum fruticosum'' is a herbaceous perennial plant that is native to Mexico, the Caribbean, West Africa, Central America, and much of South America. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, Lagos bologi, sweetheart, and Kutu bataw in Ghana from the Akan language It is widely grown in tropical regions as a leaf vegetable. Description The plant grows erect, reaching a height of . It bears small, pink flowers and broad, fleshy leaves. Uses As a leaf vegetable, ''T. fruticosum'' is rich in vitamins, including vitamins A and C, and minerals such as iron and calcium . Because it is high in oxalic acid, consumption should be avoided or limited by those suffering from kidney disorders, gout, and rheumatoid arthritis . It is cultivated in West Africa, South Asia, Southeast Asia, and the warmer parts of North and South America. Along with ''Celosia'' species, ''T. fruticosum'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in processed foods, so are frequently favored by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries. The use of palm oil has attracted the concern of environmental groups due to deforestation in the tropics where palms are grown, and has been cited as a factor in social problems due to allegations of human rights violations among growers. An industry group formed in 2004 to create more sustainable an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fufu
Fufu (or fufuo, foofoo, foufou ) is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. Some countries, particularly the Igbo tribe in Nigeria, have a version of fufu (Akpu) made from fermented cassava dough that is eaten with thick textured stews. Other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. FuFu is traditionally eaten with the fingers, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garri
In West Africa, ''garri (also known as gari, galli'', or ''gali)'' is the flour of the fresh starchy cassava root. In the Hausa language, ''garri'' can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet. For example, ''garin dawa'' is processed from guinea corn, ''garin masara'' and ''garin alkama'' originate from maize and wheat respectively, while ''garin magani'' is a powdery medicine. Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia. Cassava, the root from which ''garri'' is produced, is rich in fiber, copper and magnesium. Garri is similar to farofa of Brazil, used in many food preparations and recipes, particularly in the state of Bahia. Preparation To make ''garri'' flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Cameroon
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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques. African dishes } ''salat turki''). , - , Matoke , , Uganda , A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda. , - , Mbongo Tchobi , , Cameroon , A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Melktert , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Vegetable Soups
This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. Vegetable soups * Atama soup – a vegetable and palm nut soup that originates in South Nigeria. * * * Cabbage soup – prepared using sauerkraut or white cabbage ** Shchi – a Russian-style cabbage soup * Caldo verde – a Portuguese soup made with potatoes and collard greens * * * * * * * Editan – a South Nigerian soup made from editan leaf, a bitter leaf * Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru * * Hodge Podge * Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free * Kawlata – a traditional Maltese vegetable soup * Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu * Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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