Cameroon recipes
Recipes from Cameroon: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Achu Soup: Cameroonian Pounded Cocoyam with Yellow Soup
Achu with yellow soup from western Cameroon, made with taro, red palm oil, beef and dried shrimp: how the yellow soup emulsifies, a safe kanwa substitute, pounding the cocoyam, how it is eaten and how to store it.
Ekpang Nkukwo Recipe: Leaf-Wrapped Taro Dish from Coastal Cameroon and Nigeria
How to make ekpang nkukwo (Ekpang Nkukwo / Ekwang), a leaf-wrapped taro dish also known on the coast of Cameroon, simmered with the aroma of dendê oil and dried shrimp, recreated with taro and komatsuna. Wrapping, heat control, substitutions, storage, how to eat it, and differences in the local names.
Koki Recipe: Cameroonian Steamed Black-Eyed Pea Pudding
A steamed bean recipe for Cameroon's koki (Koki / Ekoki), made with black-eyed peas and red palm oil. Peeling the beans, a coarse paste, wrapping in leaves, steaming time, substitutes when you have no banana leaves, and eating with plantain, organized for a home kitchen.
Ndolé: Cameroon's National Dish of Bitter Leaf and Peanut Stew
A full recipe for Cameroon's national dish ndolé, a rich stew of bitter leaf and peanut paste, reproduced with ingredients from an ordinary supermarket. Covers how to take the bitterness out of the leaves, how to draw out the umami of shrimp, and the food-culture background, based on English-language sources.
Sanga Recipe: Cameroonian Leafy Greens and Corn Stew
A recipe for sanga (Saŋa), a favorite in central and southern Cameroon. A rich stew of leafy greens, corn and palm nut, recreated with kale and komatsuna. Ingredient substitutions, heat control, storage, how it is eaten locally, and a safe replacement that avoids forcing the use of cassava leaves.