Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and English colonialization.
The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:
This is a Cameroonian meal made up of Kwacoco—cocoyams (taro) grated and steamed in banana leaves, and the Banga Soup - soup made out of fresh palm nuts. It is a native dish of the Bakweri people. Specialty from the Southwest region.
Eru or Nfoh and Water Fufu
It is vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. normally eaten with Water fufu (cassava); It is a native dish of the Manyu people. Specialty from the Southwest region.
Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)
Achu Soup with Taro and ox skin
Mbongo'o tjobi (a spicy black soup made with native herbs and spices)
Mbongo'o tjobi and banana plantain
Egusi soup (ground pumpkin seeds often cooked with dark leafy greens or okra)
Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
Kati kati, a grilled chicken dish[1][2][3] and traditional food of the Kom.[4]
Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).
^Kouega, Jean-Paul (November 26, 2007). A Dictionary of Cameroon English Usage. Peter Lang. ISBN9783039110278 – via Google Books.
^Planet, Lonely; Ham, Anthony; Grosberg, Michael; Luckham, Nana; Maric, Vesna; Ranger, Helen; Sieg, Caroline; Smith, Helena; Louis, Regis St; Stiles, Paul; Butler, Stuart (September 1, 2017). Lonely Planet West Africa. Lonely Planet. ISBN9781787012462 – via Google Books.
^Nde, Nkwentie, Susan (March 16, 2014). The Mirror and Nine Other Short Stories. Langaa RPCIG. ISBN9789956791552 – via Google Books.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Loh, Choves (January 31, 2018). "Cameroon: Laikom - the Bedrock of Kom Culture". allAfrica.com.
January 01, 1970
cameroonian, cuisine, most, varied, africa, cameroon, location, crossroads, between, north, west, center, continent, diversity, ethnicity, with, mixture, ranging, from, bantus, semi, bantus, shuwa, arabs, well, influence, german, french, english, colonializati. Cameroonian cuisine is one of the most varied in Africa due to Cameroon s location on the crossroads between the north west and center of the continent the diversity in ethnicity with mixture ranging from Bantus Semi bantus and Shuwa Arabs as well as the influence of German French and English colonialization Ndole is a dish in Cameroon Maize is a staple food in Cameroon Location of Cameroon Contents 1 Ingredients 2 Specialties 3 See also 4 ReferencesIngredients editThe soil of most of the country is very fertile and a wide variety of vegetables and fruits both domestic and imported species are grown These include Cassava Plantain Peanuts Fufu Hot pepper Penja white pepper Maize Eggplant Okra Bitterleaf Tomato Cocoyam BananasSpecialties edit nbsp Traditional dishes served at Ebogo in the Centre Region Among Cameroonian specialties are Fufu corn and njama njama garden huckleberry leaves Brochettes known locally as soya a kind of barbecued kebab made from chicken beef or goat Sangah a mixture of maize cassava leaf and palm nut juice Mbanga soup and Kwacoco This is a Cameroonian meal made up of Kwacoco cocoyams taro grated and steamed in banana leaves and the Banga Soup soup made out of fresh palm nuts It is a native dish of the Bakweri people Specialty from the Southwest region Eru or Nfoh and Water Fufu It is vegetable soup made up of finely shredded leaves of the eru The eru is cooked with waterleaf or spinach palm oil crayfish and either smoked fish cow skin kanda or beef normally eaten with Water fufu cassava It is a native dish of the Manyu people Specialty from the Southwest region Ndole a spicy stew containing bitterleaf greens meat shrimp pork rind and peanut paste nbsp Ndole with meat morrue and shrimp Koki food primarily consisting of blackeyed peas and red palm oil Koki cooking varieties Vigna unguiculata nbsp Koki fritter nbsp Koki Niebe cake nbsp Base product Achu soup cocoyam fufu with an orange yellow red palm oil soup nbsp Achu Soup with Taro and ox skin Mbongo o tjobi a spicy black soup made with native herbs and spices nbsp Mbongo o tjobi and banana plantain Egusi soup ground pumpkin seeds often cooked with dark leafy greens or okra Kondreh stewed unripe plantains with herbs and spices usually cooked with goat meat Kati kati a grilled chicken dish 1 2 3 and traditional food of the Kom 4 Curries soups and fish dishes abound as well as meats on skewers Insects are eaten in some parts of the country particularly the forested regions See also editList of African cuisines nbsp Food portalReferences edit Kouega Jean Paul November 26 2007 A Dictionary of Cameroon English Usage Peter Lang ISBN 9783039110278 via Google Books Planet Lonely Ham Anthony Grosberg Michael Luckham Nana Maric Vesna Ranger Helen Sieg Caroline Smith Helena Louis Regis St Stiles Paul Butler Stuart September 1 2017 Lonely Planet West Africa Lonely Planet ISBN 9781787012462 via Google Books Nde Nkwentie Susan March 16 2014 The Mirror and Nine Other Short Stories Langaa RPCIG ISBN 9789956791552 via Google Books a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Loh Choves January 31 2018 Cameroon Laikom the Bedrock of Kom Culture allAfrica com Retrieved from https en wikipedia org w index php title Cameroonian cuisine amp oldid 1215671739, wikipedia, wiki, book, books, library,
