Traditional dishes

• FUFU & ERU

This delicious vegetable is a specialty of the Bayangs of Manyu Division in the Southwest Region of Cameroon. Fufu and eru has gained national popularity and is enjoying the high gastronomy morals.Ingredients required to put fufu and eru on the table: Water fufu (akpwu), water leaf (spinach), palm oil, maggi, salt, pepper, crayish, smoked ish, cow skin (canda), meat or snails.


• KWANMKWALA

Kwanmkwala and Esuba (fufu and black soup) This is the traditional meal of the Bakossi people Ingredients: Cocoyam leaves (Ibo cocoyam leaves), Contry onion, Bush pepper ,Njangsang ,Pepper, Magi, Salt, Smoked fish (it may be sardine, shinning nose, morocco etc), smoke meat can also be used. Especially bush meat.Cocoyam, (macabo, not the long ones or the type for Enkwang, but the round one. The type that can be boiled to eat with soup).

Kwanmkwala and Esuba (fufu and black soup) This is the traditional meal of the Bakossi people Ingredients: Cocoyam leaves (Ibo cocoyam leaves), Contry onion, Bush pepper ,Njangsang ,Pepper, Magi, Salt, Smoked fish (it may be sardine, shinning nose, morocco etc), smoke meat can also be used.


• TIMBERNAMBUZRA

This is a typical traditional meal of the Mopkwe people (the Bakweri) of the Southwest Region of Cameroon. It requires at least eight ingredients before it can be ready for the plate – plantain leaves, macabo cocoyams, palm nuts, crayish, onions, pepper, maggi and salt and smoked ish. The ish used in timbernabuzra is special and the slices must be thick. Mosobo, kuta are preferable species.

This is a typical traditional meal of the Mopkwe people (the Bakweri) of the Southwest Region of Cameroon. It requires at least eight ingredients before it can be ready for the plate – plantain leaves, macabo cocoyams, palm nuts, crayish, onions, pepper, maggi and salt and smoked ish. The ish used in timbernabuzra is special and the slices must be thick. Mosobo, kuta are preferable species.


• EKWANG

Ekwang is a meal prepared from cocoyams, but the cocoyam is different from the type used to prepare ”achu” and the method of preparation too differs. The cocoyam is peeled and using a special grater it is ground into the paste. A bit of salt is added to it. The paste is then wrapped in small pieces of leaves of cocoyams and lined up in the pot in a circular manner. Water, palm oil, crayish, dry ish, maggi, pepper, Njangsa and other spices are added and cooked until ready. In the process of cooking it is constantly checked so as to avoid it from sticking onto the pot and burning. The process from start to inish is a very long one, reasons why some people prefer to have other food for the family before preparing it.


OTHER GENERAL 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)

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