• MBONGO TCHOBI
Caviar of Bassas Cameroon, The Mbongo-Tjobi (Tjobi mean ish Bassa language). A typical dish Bassa. This is a sauce bark burned. A tasty and lavored delight. Preparation mbongo is very long and dificult: it takes almost a day to burn and mix the spices and condiments that compose the mbongo (wild pepper from Cameroon) and hiomi (tree bark garlic). Fortunately, you can ind them all ready in grocery stores. Bongo (Aframomum citratum) is a typical Cameroonian spice that resembles the nutmeg in shape. In Cameroon, it is one of the main components of the dish.
OTHER GENERAL NON-TRADITIONAL MEALS
• BBQ FISH
This delicacy is served up by many road side vendors. They are cooked over wood or coal and each vendor seems to have their own specific way of preparing with spices
• SPAGETTI & EGGS
This breakfast dish is served in side stands that are sometimes oﬀ the beaten path. You have a choice of avocado salad, spaghetti with eggs (with or without ish, veggies, etc). Priced according. Coﬀee comes with or without sweetened condensed milk and, believe it or not, more sugar. Breakfast of champions!
• POULET DG
The “DG” in Poulet DG stands for “Directeur Général”. Translated it means Chicken Director General. It is so called because it was thought to be a special meal made only for very important personalities. This is no longer the case as it is cooked by any and indeed enjoyed by all across the country, rich and poor alike. 1 chicken, cut into serving-size pieces (thighs, wings, breast, etc.), 2 tablespoons Afro Fusion All-Purpose Seasoning (see note), Salt and black pepper to taste, 3 cups canola oil (divided), 1 onion, chopped, 2 large Roma tomatoes, chopped, 5 garlic cloves, minced, 3 carrots, cleaned, and cut in coins, 1 (1-inch) piece of fresh ginger, peeled and minced (or 1 teaspoon ground ginger), 1 cup of haricots verts (thin French green beans), ends trimmed, 1 sprig of parsley, minced, 1 rib of celery, chopped, 3 sweet bell peppers (1 green, 1 yellow, 1 red), cleaned and chopped, 3 sweet and ripe plantains (should be yellow with no dark patches).
• POTATO HOTPOT
A potato one-pot dish with a variety of vegetables. Ingredients 25 – 30 small to medium sized potatoes, 500g Meat (beef, pork or any meat of preference),5 large tomatoes, 1 Onion, 3 cloves garlic, ginger (amount should be equivalent to about two cloves of garlic), 3 Carrots, handful green beans, 2 bell (sweet) peppers (1 red, 1 green), black pepper, Salt, Leeks (optional), Parsely (optional),Olive Oil (or any other vegetable oil).
• RED BEANS
Beans as cooked in Cameroon is one of the most common meals in the land. It is a staple at boarding schools across the country partly because it’s cheap, readily available and relatively easy to cook. It is very versatile in that it goes well with just about any Cameroonian side dish; plantains be it ripe or unripe, boiled or fried, puﬀ puﬀ, rice, garri, yams, bobolo, bread, you name it. Versatility is its middle name, at least in Cameroon.
• EGUSI PUDDING
Recipes from: Africa › Recipes from: Central Africa › Recipes from: Cameroon › Egusi Pudding Meat Course Pudding Egusi (Egusi Pudding) Pudding Egusi (Egusi Pudding) is a traditional Cameroonian recipe for a classic dish of beef, dried crayish and dried and smoked ish blended with ground egusi (pumpkin) seeds to form a paste that’s then steamed as a pudding in plantain leaf parcels. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Egusi Pudding (Pudding Egusi).
NOTE THAT THIS IS JUST TO NAME A FEW. WE HAVE MANY MORE DISHES.
*MEALS IN CAMEROON ESPECIALLY IN RESTAURANTS AND HOTEL RESTAURANTS USUALLY RANGE FROM ABOUT 1,500CFA ($3, €2.31) to 15,000CFA ($30, €23.1)DEPENDING ON THE SUPERIORITY AND CLASSY NATURE OF THE INSTITUTION OR ENVIRONMENT .
IN OTHER SMALL LOCAL QUARTER RESTAURANTS, MEAL PRICES GENERALLY RANGE FROM 500CFA ($1, €0.77) to ABOUT 1,000CFA ($2, €1.54)