CAMEROONIAN CUISINE

Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh
(bitter leaves indigenous to West and Central Africa), and fish
or beef.The dish may also contain shrimp. It is traditionally
eaten with plantains, bobolo or miondo. Getting them edible is
quite the task, hence the reason for this dish being considered
a“special occasion ” meal.
INGREDIENTS
Ground peanuts,Fish or beef, Onion, Ginger, Garlic, Beef broth
,Crayfish, Shrimp.
Preparation
Blend peanuts with some of the onion, ginger, and garlic into a
paste. Heat peanut oil in a skillet and sauté onions Add peanut
paste, beef broth, and simmer Season to taste.Add bitter leaves
and beef broth Stir and simmer Add crayfish and cook.
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Achu Soup (Yellow Soup) & Achu gloriously yellow, delicate
soup prepared mostly in Cameroonian home cooking and fairly
common in the Western and North West province. It is always
paired with mashed achu coco (taro) This gloriously yellow,
delicate soup can be superb or catastrophic, depending
on whether you carry out certain essential points. Traditionally
it is made with a collision and fusion of beef or chicken broth,
red oil, limestone and a variation of spices.
Ingredients
Cocoyam, also known as taro or fufu, Red palm oil,Spices
,Water Limestone, also known as "canwa or Nikki",Fish,Beef
or chicken broth.
Preparation
Achu is made by blending red palm oil and a potash solution to
give the soup its characteristic yellow color In a traditional
setting, achu is served on plantain leaves and eaten on the floor
with the fingers
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Kwacoco Bible made from grated cocoyam and mixed with
spinach,smoked fish,red oil and other spices. It is wrapped
in plantain leaves, steamed until cooked through. Very
filling, flavorful and aromatic side dish!. Cocoyam is cooked
in all forms- fried, boiled, roasted and mashed in most parts
of Africa. Mostly cooked as a side dish or one pot.
Preparation
Treat the plantain or banana leaves and set them aside.
Blend the habanero peppers, black pepper, and country
onion and set aside.
In a large bowl, pour in the grated cocoyam paste, crayfish,
salt, bouillon,the blended ingredients in step 2 and the
smoked fish. Mix well. Add the palm oil and the spinach then
mix well so all the ingredients are well incorporated in the
cocoyam paste.
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Other Cameroon dishes you will enjoy

About Cameroon Dishes

Cameroon’s cuisine is one of the most varied in all of Africa. This is due in part to the geography of this fertile country, which includes savannah, desert, tropical forest, mountains and coast, and allows a great range of crops to be grown. But the wide ethnic and cultural diversity has resulted in many different regional dishes. Repeated European colonisation, which began with the Portuguese in the 15th century, briefly featured the Germans in the 19th, and ended with French and British rule from 1919 until full independence in 1961, has left its mark too. The staple crops of the Hispanic Americas – sweet pepper, chilli, tomato, maize and potato were introduced very early on and incorporated into traditional cooking. The French influence is seen in the availability of French bread and pasta, and that of the British, oddly enough, in terms of desserts. Despite this, most people tend to eat more traditional African food. A typical meal will comprise a filling, starchy vegetable with a spicy sauce and, if possible, some form of meat – usually fish but sometimes goat, beef, chicken or bush meat – even insects, depending where you are. Fufu, for example, is a dish common in much of Africa and bits of the Caribbean too. A boiled, starchy vegetable is pounded with pestle and mortar into a doughy mass, then rolledd into little balls and dipped into sauce or soup – it’s much more moreish than it sounds.Read More