Cameroon – Couscous Tapioca and Egg Sauce

by Nghonazie Annabel

Couscous tapioca is garri which is refined that is processed into very fine grains which are smaller than the normal garri consumed on a daily basis. Couscous tapioca and egg sauce is a delicious meal which is easy to prepare, saves time and very economical as well. This meal is mostly commonly eaten by students and some workers who live alone as it cannot be made in a large quantity which can serve a big family. Couscous tapioca and egg sauce is termed “easy going” as a student can take just 15 minutes and a delicious dish is ready. It doesn’t require much oil, tomatoes and other spices before it’s made delicious thus very economical. Couscous tapioca can be eaten at any time of the day be it in the morning as breakfast, in the afternoon as launch and in the evening as supper. It is nutritious and healthy. Eggs are cheap especially in student areas so eggs are a necessity in a student’s room as they can decide to prepare this meal at any time and it’s a sure fact that 80 out of 100 students prepares this meal on a daily basis. Couscous tapioca and egg sauce can also be prepared in a family house but it is most likely to be for breakfast or someone just decides to prepare it to eat personally.

Cooking method

Couscous tapioca is prepared by boiling while egg sauce is prepared by frying.

Cooking ingredients

• 2 cups of yellow tapioca flour
• 5 raw eggs
• 2 fresh tomatoes
• 1 medium sized onions
• Green spices
• Gallics
• Leaks
• Red hot pepper
• Groundnut oil
• Maggi and salt to taste

Cooking process

• Wash tomatoes and slice neatly
• Slice the onions too and keep
• Peel gallics and chop into small pieces and keep or the gallics can be ground using a grinding stone
• Cut the green spices and the leaks and keep
• Wash eggs and break into a bowl
• Put groundnut oil in a pot and when it’s hot, pour the sliced tomatoes, onions, green spices, leaks and gallics in the oil and stir until its done
• Beat the egg well and pour on the mixture in the pot and add the red hot pepper too
• Stir well, add maggi and salt and  cover the pot  and allow to fry for 5 minutes
• When it’s ready remove and keep
• Now put 3 liters of water in a pot and take to the boil
• Allow to boil to 100 degree
• Remove some of the water and keep aside
• Pour the tapioca flour into the water and turn in a circular manner using a wooden spoon
• When its homogenous, remove and mold into nice shapes
• Couscous tapioca and egg sauce is ready
• Serve in the same plate and enjoy it hot

Bonne appetite