Cameroon – Fufu Corn (Stiff Porridge) and Njama Njama (Leaf Vegetable)
You will not hold your manner on this cuisine from Cameroon for it’s taste. The meal is the mixture of leafy greens, onions, tomatoes, garlic and pepper powder.
Tag Archive for: Cameroon Cuisine
Cameroon – Yellow Garri With Stewed Eggs and Green Beans
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Wirba Brice Divine RansinyuyYellow garri with stewed eggs and green beans is a meal coming as the result of the manufaction garri from the production of cassava stick locally known as manioc. This food comes from the North Eastern part of Cameroon, precisely the Wum inhabitants.
Cameroon – Cornchaff
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by finmailBy Verdzekov Bernard Cornchaff is a meal that is eating in Cameroon. Cornchaff is a mixture of beans and corn. This mixture of beans and corn is what gives the name cornchaff. Normally, the process of cooking cornchaff is very similar to cooking beans. Cornchaff unlike beans is also a heavy dish. The meal is […]
Cameroon – Okok With Cassava Stick
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyOkok is known by all Cameroonians and most like it due to the fact that it is very sweat in the mouth as a result of the ingredients they use in its preparation. . In the french language, Cassava stick means manioc and okok with cassava stick means l’okok avec le manioc.
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 – Akum Beans
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Wirba Brice Divine RansinyuyAkum is a locality located in the Northwest region of Cameroon, precisely in the Meme division. Today our point of focus is on the Akum beans and its preparation.
Nigeria, Cameroon – Ogbono Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine, Nigerian Cuisine/by Verdzekov BernardOgbono soup is a draw soup. It is often called swallow. This soup is a very delicious soup and it is valued in Cameroon and Nigeria. This is the meal where most people who consume it, lick their five fingers.
Cameroon – Pumpkin Leaves With Grinded Meat
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaPumpki leaves with grinded meat is a vegan food that has a little bit of meat in it. What is special about this food is no other than the goodness it brings to the human body as a whole and more to this, it is very simple to cook. Pumpki leaves with grinded meat comes from Ndè in Cameroon.
Cameroon – Legumes With Rice and Chicken
/0 Comments/in African Cuisine, Cameroon Cusine, World Cuisine/by Kouemo Patricia DjougwaLegumes with rice and chicken is a local cuisine that is made of three different sectors of food so as to become one. This dish gives the taste of milky wine. This food is of the main meals that is being prepared during ceremonies such as marriages, birthdays and ceremonies that count a lot for people. Legumes with rice and chicken is mostly prepared in Yaounde, the city of cultural meetings and gatherings.
Cameroon – Hot Taper Taper With Pork
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by Joella EveHot taper taper comes about from the hot environment of the city of Douala. In the Nord regions in Cameroon it is typically known for its hot environment, that’s why it is called hot taper taper with cork.