Akra Cassava

Ingredients

    3 kg of cassava
    10 ripe banana
    1 tablespoon of salt
    1.5 liter of red palm oil

Preparation

1.   Peal the cassava and wash it, keep it for the water to dry.
2. Greater or ground it.
3. Put it in a clean bag and press it for the water to come or use your hands to be pressing in it.
4. After, put it in a pot and peal the banana and add to it and salt
5. Pound it to mix
6. Be removing it in small quantities and wrap it with your hand and put it in a plate.
7. When you finish, stand a frying pan in the fire and put the oil and let it bleach and you should start frying depending the size of the frying pan
8. After fifteen minutes turn it for the other side to brown for another fifteenth minutes
9. Remove it and put another set.

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Turning cocoyams (Cameroon)

Ingredients

    1kg of cocoyam
    ¼ liter red palm oil
    2 cubes if maggi (vegetables stock)
    1 /4 kg of cratfish
    1 onion
    1 pepper

Preparation

1. Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
2. Put it in a pot and stand it in the fire and add two liters of water and salt
3. Ground the pepper or just slice it in the middle and add to it.
4. After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
5. Let it stay for thirty minutes and you stir it and remove the pot.

Extra information

    It is vegetarian
    Not spicy
    Recipe contributor: Cristina Teng


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Pound beans and Irish potatoes (Cameroon)

Ingredients

    ½ kg of brown beans
    ½ kg of Irish potatoes
    ½ of red palm oil
    1 tablespoon salt
    2 cubes of maggi (vegetable stock)
    1 onion
    2 peppe (fresh yellow peppers)


Preparation

1. Wash the bean and put it in a pot and add four liters of water
2. Stand the pot in the fire and let it stay for two hour
3. Clean the potatoes and wash it, take a new pot and put the potatoes in it and remove the bean only don't add the remaining water of the beans and ½ liter of water with salt, onion and maggi and oil.
4. After twenty minutes, pound it.

Extra information

    It is vegetarian
    It is spicy
    Recipe contributor: Martha Young


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Koki (Beans, Cameroon)

Ingredients

    1 kg of koki beans
    ½ bottle of red palm oil
    1 onion, 2 pepper and 1/4kg of dries fish
    5 banana leafs and root
    1 tablespoon of salt.
    2 soft green leafs of coco-yam
    coco-yams or plantains or bananas or cassavas or yams ¼ kg of any of your choice

Preparation

1. Wash the koki beans to be totally peal, put it in a clean dish, add the onion and pepper and ground it 
2. Warm the leafs in the sun or in the fire.
3. Clean either your banana or any and slice it
4.  After, slice the coco-yam leafs and add in to it with fish and salt.
5. Take a new small pot and hot the oil in but not bliss
6. Stir it for twenty minutes, because as you are stirring it, it is rising
7. Take a big plate and put one leaf in and put two or three dish spoon of koki and four tablespoons of oil and mix it and wrap with the root and stand it in a new pot
8. when finish, stand the pot in the fire with a small cup of water in it.
9. After fifteenth minutes, add two liters of water if the pot is having a space, you may add the banana or any on top of the pot to done at the same time with koki.
10. If the water evaporated, remove the pot.

Extra information

    Not vegetarian
    Not spicy
    Recipe contributed by: Trinity Ndisi.


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Atagwah (Peanut Rolls) (Cameroon)

Ingredients

    1.5kg of corn and 2kg of groundnut (peanuts)
    1 tablespoon of salt and 1 teaspoon of pepper

Preparation

1. Fry the corn and groundnut separately
2. Join it together and ground it.
3. Ground pepper and add in to it with salt. Pound or press it with your hands to mix it.
4. Be removing it in small quantities and wrap it with your hand and put it in a dish.
5. When you put like ten, carry the dish in your two hands and be shaking it round so that it should be shinning.

Extra Information

    It is not vegetarian
    It is not spicy
    It is good for health because the groundnut contains a lot of proteins
    Contributor: Juliana Neng

Small Fish Pies (Cameroon)

Ingredients:

    1 kg of flower
    1 tablespoon of salt
    1 tablespoon of yeast
    1 teaspoon of sugar
    1/4 of (solid) nut milk for grating
    2 big carrots
    1 cube of maggi (vegetable stock)
    1 tablespoon of green spices (mix of onion, leeks, parsely, curtmanjo)
    1/2 kg of fresh fish (mackerel)
    1.5 liter of groundnut (peanut) oil
    1 big onion
    5 green beans (about a ladle)

Preparation:

    Slice all the vegetables (carrots, onion, etc)
    Fill a small pot with half a cup of water and bring it to a boil.
    Add the fish to the pot with boiling water. Add half a tablespoon of the green spices, the tea spoon of salt, and the cube of vegetable stock, and the sliced onion.
    After 10 minutes, remove the fish from the pot, take out the bones and pound the fish meat (with your hands).
    Put the pot back in the fire, add 2 tablespoons of groundnut oil to it and heat it for 2 minutes, put the remaining spices in, and stir well.
    Put the sliced carrot in the pot with the green beans.
    Leave the pot on a simmer for 10 to 15 minutes until the water has evaporated.
    Once the water is evaporated, add the ground fish to the pot and stir it well for 5 minutes. Afterwards, remove the pot from the fire.
    Take a new (empty pot), to it add the flour, add a teaspoon of salt, a teaspoon of sugar, two tablespoons of ground nut oil, and half a liter of warm water.
    Mix the contents of the pot well for 7 minutes until it becomes a dough.
    Take small hand sized pieces of the dough.
    Cover each piece of dough with a teaspoon of the prepared sauce (from the other pot) and cover the edges with a fork to beautify it.
    Put a frying pan in the fire and add the ground nut oil that is left. After 10 minutes, put the dough into it like 5 or 10 depending on the size of the frying pan.
    Lower the fire. After 7 minutes, you turn the fish cakes and let it stay for 7 minutes again and you remove.
    Let the oil in the frying pan stay for 2 minutes to cool down before you put another bunch in, keep the fire low until all cakes are finished (golden brown color).
    Done!

Extra information:

    Vegeterian: NO
    Spicy: YES
    Recipe contributor: Gladys Ngwe.


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Cameroon Chicken

Ingredients:

    1 live whole chicken (fowl) (7kg)
    1 tablespoon of ground green spices (onion, leeks, parsley, curmanju)
    2 large onions
    1 teaspoon of garlic
    1 teaspoon of ginger
    3 cubes of maggi vegetable stock
    1 teaspoon of salt
    0.25 liter of groundnut (peanut) oil


Preparation:

1. Boil around 4 liters of water in a large pot (large enough for the chicken to fit in)
2. With a sharp blade, cut the neck of the chicken halfway to let the blood drain out.
3. When the water has come to a boil, put the chicken (with the feathers on) inside for about 2 minutes.
4. Now remove the chicken from the pot, with your hands strongly peel of the skin of the chicken feet, and the beak. After this, you can easily remove the feathers of the chicken by plucking it.
5. Once the chicken is plucked, take a large knife and cut into the stomach to remove the intestines with your hands, and clean the inside of the chicken.
6. Slice the chicken into 15 to 20 slices of meat.
7. Take a new (medium) pot, add half a liter of water and bring it to a boil. Once at a boil, add the slices of chicken, the salt, maggi cubes, garlic, ground green spices, and sliced onion.
8. Close the pot and let it simmer on the fire for about 20 minutes, afterwards, stir it for 5 minutes. (most of the water should have been evaporated by now)
9. Remove the pot with the chicken and spices from the fire.
10. Switch to a new medium sized pot, add the groundnut (peanut) oil to it.
11. Remove the slices of the chicken from the old pot and add them to the new pot.
12. Put the new pot on the fire, and fry the chicken for 30 minutes.
13. If there is any water with spices left in the old pot, you can now add them to the fried chicken, stir it, cover it and let it simmer for another 10 minutes.When you see the chicken is done, take it off the fire.

Serving suggestion:

    You can eat the chicken as is, but it can also be served with rice, beans, boiled plantains, hawcriberi, etc.

Other information:

    Vegitarian: NO
    Spicy: YES
    Recipe contributor: Theresia Maih


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N’Dole (Steak and Collard greens) (Cameroon)

Ingredients:

    1 bundle of Collard greens
    ½ cup roasted, shelled peanuts
    ½ onions sliced in thin wedges
    ½ teaspoon ginger paste
    ½ teaspoon garlic paste
    ¼ tablespoon chopped celery
    ¼ tablespoon parsley
    ½ cube bouillon
    black pepper or any kind of pepper to make it a little hot.
    Vegetable oil


Preparation:

1. Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum.  It shouldn’t be too soft.
2. In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below).
3. Grind peanuts in blender until peanuts are like a powder.  In a large dutch oven,  fry peanut powder in a little oil until there is a roasted smell.  Stir often, so the peanuts don’t stick to the pot.
4. Add the cooked beef, beef broth to the peanut powder to make a thin sauce.  Add ginger and garlic to sauce.
5. Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
6. Chop onions and fry in oil until opaque.  Sprinkle onions over dish just before serving.

Serving suggestions:

    Serve with Corn Fufu

Rice and Groundnut Stew

Ingredients

    1kg of rice
    1 cup of groundnut
    2 tin tomatoes or 7 flesh tomatoes
    1 tablespoon of salt for rice and stewed
    2 cubes of Maggi
    ½ liter of red palm oil
    1kg of flesh or beef of any of your choice
    1 onion, ½ teaspoon ginger,and garli

Preparation of rice

    Stand the pot in the fire and put five liters of water
    Wash the rice with cold water put it inside the pot and put one tablespoon salt

    After forty five minutes, check to see whether the water has evaporate
    If not, you cover it back for fifteenth minutes
    After the fifteenth minutes you remove the pot and stand for ten minutes with open the cover.

Preparation of stew

    slice the meat or fish and boil it with teaspoon salt, if it is fish you fry it.
    Slice the tomatoes and onion
    ground the groundnut and garlic
    stand the pot in the fire put the red palm oil in it and bleach the oil
    put salt, onion, tomatoes and stir it for twenty five minutes before you put groundnut.
    Stir it for another twenty five minutes before you put the ground spices.
    Put one liter of water and stay for ten minutes before you add meat or fish in it. And after the next ten minutes you remove the pot.

Extra Information

    It is spicy
    It is vegetarian
    Contributor: Confidence Fien.

Cameroonian Gateau

Ingredients

    1kg of flower
    15 cubes of sugar
    yeast 1 teaspoon
    1 liter of bliss oil Palm oil
    1 teaspoon of salt
    1 tablespoon of baking powder
    2 tablespoon of margarine
    1 bottle of warm water


Preparation

1. Take a clean dish, the the water inside, put salt, baking powder, margarine, sugar, yeast and stir it for five minutes to mix. 
2. After, live it for one hour so that it should rise.
3. Put a clean bag on the table and be cutting in small sizes and wrap it with your hand to be smooth and put it on the bag.
4. Stand a frying pan in the fire and be putting it inside.
5. After fifteenth minutes, turn it for the other side to brown and live for another fifteenth minutes and remove it.
6. Stand the oil to cold for ten minutes and you put another set and stand it back in the fire. Until you finish.

Extra information

1. It is not vegetarian 
2. It is not spicy
3. Recipe contributor: Esther Nange

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