Cameroon – How to Cook Ghetto Jellof Rice
Jellof rice originatede from senegal but later on spread across the African countries which each country has his own special way of spiecing it. In Cameroon we call this food (le sauveur).
Tag Archive for: Cameroon Cuisine
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 – How to cook Ekusi sauce with bitter leaves
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyThe Ekusi sauce with bitter leaves is rich in minerals that are good for bones, immune system and general body as well. Ekusi sauce with bitter leaves is a meal coming from the highlands of Ndu in the North West region of Cameroon.
Cameroon – Roasted Plantains and Palm Oil/Source
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Verdzekov BernardThis dish is really simple. Looking at it, you may say, what type of a dish is this. Warmed palm oil and plantains or cassava or coco. This dish you see above is what most African parents leaved on for so many years before the discovery of new food types.
Cameroon – Groundnut Soup With Cow Leg Meat
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyGroundnut soup is a special soup of its kind. It is a very unique type of food eaten with cooked groundnut as a complementary to the sauce being prepared with. This food is being cooked by the people of the East region found in Cameroon.
Cameroon – Mbole Leaves With Bar Marine Fish and Fried Plantains
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyMbole leaves are leaves being cooked when there is a special occasion like the welcoming of a dignified personality into a place or home for a particular event that is rich culturally or regligiously. Mbole leaves is a tradition being used by the Bulu tribe in the center region of Yaounde, the political capital of Cameroon. During this day, many people are being invited.
Cameroon – How to Cook Turning Plantains With Goat Meat Pepper Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Kouemo Patricia DjougwaTurning plantains and pepper soup is mush appreciate by cameroonians. Many cameroonians love eating turning plantains and pepper soup after their morning sport or evening sports especially on Sundays.
Cameroon – Spaghetti
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by finmailSpaghetti is a long, thin, solid, cylindrical pasta. It is one of the easiest meals to prepare yet some people don’t know how to get pass that.
Center Region Cameroon – Bulu Beignet and Pape
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyBulu beignet and pape is a food eaten by the bulu people. It is a food rich in potassiums and essential minerals. Bulu is a locality located in the French speaking part of Cameroonm, better known as the Center region due to the fact that it comprises of the Political capital of Cameroon.
Cameroon – Burning Planti and Red Oil
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Nghonnazie AnnabelBurning planti and red oil is a native snack enjoyed mostly in the village and arranged by our lovely grand mothers and fathers. Since such dishes take long to get ready, it is better that plantains be roasted round the fire side and eaten with red oil to have some energy while waiting for the main meal.