Cameroon – Njacatu (Garden Egg) Stew
Garden Egg or Njacatu as it is commonly called by the English speaking people of Cameroon is a fruit vegetable. It is a common meal prepared by the people of the kom, metah, nkambe, ndu and wum clan.
Cameroon – Chicken Secret
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyChicken secret is a local cuisine that is being prepared in Cameroon, precisely in the locality of Yoaunde, during gatherings of people or when people have been invited to a particular area for a particular reason. What makes it not easy is due to the fact that, to have the desired taste, it demands so much mastery which is not given to anyone.
Cameroon – Mulu Kpat
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Nghonnazie AnnabelCameroon is blessed with uncountable traditional dishes which comes from the ten regions each with so many villages. One of these traditional meal is mulu kpat which is a traditional meal from lebialem in the south west region precisely typical of the bamumbu tribe. The main ingredient used in preparing this mouthwatering is a leaf called tarot leaf.
Cameroon – Kwacoco Bible
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelKwacoco Bible is grated cocoyam mixed with spinach, palm oil, spices, smoked fish, crayfish, wrapped in plantain leaves and steamed and is cooked by many families, reasons being that it is economical and it has an ancestral link, that is, it is being perpetuated right from our ancestors to our grandparents till present date. Kwacoco Bible is a delicacy commonly prepared in the south west region of Cameroon.
Cameroon – Red Sauce With Fresh Fish
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyRed sauce is sauce that is entirely red in color as it is said in the name, due to some special species that is being used that gives this red color and very succulent at the same time. Red sauce with fresh fish is a particular sauce cooked in the South West region of Cameroon, precisely Buea, the capital of Cameroon.
Cameroon – Irish Potatoes and Spicy Mutton Sauce
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Verdzekov BernardIn this article, I will love to use the opportunity to thank all farmers. They are the ones who help to make sure there is food. Today, you will read and know how to prepare spicy Mutton with boiled Irish. This is an easy meal; it is nutritional and above all delicious.
Cameroon – Ndop Mushroom Meat With Corn Fufu
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyNdop mushroom meat is a form of meat that replaces the meat from animals like cow meat, goat meat and monkey. The reason why mushroom is being used as meat is due to the fact that there is no direct access of meat for the inhabitants, so in return, they turn to use plants as their source of meat.
Cameroon – Fried Pork
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Verdzekov BernardIn my country, pork business is really good. Pork is the meat of a pig. When you come to my country, you see many business posts along the street, people selling pork meat. Have you ever eating pork meat before? You are about to try one after reading this article.
Cameroon – Irish Potatoes Bouillon With Cow Meat
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaLike in the United State of America they love frying Irish potatoes especially to eat in hamburgur or tacos but here in Cameroon we mostly love doing Irish potatoes and pepper soup. And meals also best to eat when you have caught cold.
Cameroon – How to Cook Green Leaf With Goat Meat
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyThe name green leaf typically says it all about the texture of the leaf though the majority of leaves are green in color, though this typeof leaf is a little bit quite different as this one in particular can be eaten in its raw form cooked for or better still cooked form.