Cameroon Concoctions: African's Most Wanted Recipes

By Dr Ope Banwo

CAMEROON CONCOCTIONS: The Legendary All-Natural Recipes Of The Cameroon Peoples Of Central Africa.

• Language: English
• Publisher: Lulu.com
• Release date: Jun 4, 2023
• ISBN: 9781312488465

Book preview

Chapter 1:

Introduction to Cameroon Concoctions

Cameroon, located in Central Africa, is a country with diverse cultural and linguistic traditions. Cameroon's cuisine, which is a blend of African, European, and Asian influences, is similarly diverse and reflects the country's history of trade and migration.

Cameroon's Concoctions are characterized by the use of starchy staples, such as cassava, plantains, and yams, which are often served with soups and stews made with meat, fish, or vegetables. These starchy dishes are usually made into a dough-like consistency and eaten with the hands and are a staple food in many parts of Cameroon.

Cameroon's Concoctions are also known for their use of spices and herbs, such as garlic, ginger, hot peppers, and herbs like basil, parsley, and thyme. These ingredients give the cuisine a unique flavour and aroma.

The cuisine of Cameroon is also influenced by the country's diverse ethnic groups, such as the Bamileke, Bassa, and Bamiléké people, who each have their own culinary traditions. For example, the Bamileke people are known for their use of spices and herbs, while the Bassa people are known for their use of seafood and vegetables.

European colonization of Cameroon also had an impact on the country's cuisine, introducing new ingredients such as tomatoes, onions, and spices like thyme and bay leaves. Asian influences are also present in Cameroon's Concoctions, particularly in the use of spices like curry and soy sauce in certain dishes.

Overall, Cameroon's Concoctions are a rich and diverse reflection of the country's history, culture, and geography. The blending of different cultural influences has resulted in a cuisine that is distinct and flavourful and offers a unique culinary experience for those who seek it out.

Chapter 2:

Starchy Dishes

Cassava Fufu

A starchy dough made from cassava, plantains, or yams, usually served with soup or stew.

Brief History:

Cassava fufu, also known as water fufu, is a traditional Cameroonian dish enjoyed by various ethnic groups across the country as a staple food.

Description:

Cassava fufu is a starchy side dish made from fermented cassava, often served with soups, stews, or sauces.

How to prepare:

Ingredients

METHOD OF PREPARATION:

Place the grated cassava in a cheesecloth or fine mesh strainer and squeeze out as much liquid as possible. Collect the liquid in a bowl and set aside.

Let the liquid sit undisturbed for 24 hours to allow the cassava starch to settle at the bottom.

Carefully pour off the liquid, leaving the settled starch behind.

Mix the settled starch with the squeezed cassava to form a smooth dough.

Bring a pot of water to a boil, then reduce the heat to medium.

Wet your hands and shape the cassava dough into small balls, then flatten them slightly.

Drop the cassava balls into the simmering water and cook for 10-15 minutes until the fufu is firm and cooked through.

Remove the cooked fufu from the water and let it cool slightly before serving with your favorite Cameroonian soups, stews, or sauces.

Achu Soup

A dish made with boiled cocoyam, often served with a spicy sauce.

Brief History:

Achu soup, also known as yellow soup, is a traditional dish from the Northwest region of Cameroon, particularly among the Tikar people.

Description:

Achu soup is a bright yellow soup made from cocoyam paste, palm oil, and spices, typically served with pounded cocoyam (Achu) or fufu.

How to prepare:

Ingredients

METHOD OF PREPARATION:

In a large pot, mix the cocoyam paste with water until smooth.

Add the palm oil, achu soup spice