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Cameroon (Cameroonian Recipes)

World Cuisine Recipes

   Originally a German colony, the Cameroon was split between Britain and France after the first world war. France introduced bread and pasta to the country whilst the British introduced desserts. Yet the country's staples remain cassava, yam, rice, plantain, Potato, maize, beans and millet. The main protein source is fish, though bushmeat is also often consumed. Stews formed from greens and beans and flavoured with spices (to which fish may be added) provide the mainstay of the country's cuisine.
Banana Bread
1 ¾ cups flour a cup sugar
1 teaspoon baking soda 2 eggs, beaten
1 teaspoon baking powder 3 medium ripe bananas mashed
2 tablespoons margarine salt
Cooking Instructions:
Preheat oven to 350E. Grease and flour one loaf pan. Sift the flour together with baking soda and baking powder and a little salt into a bowl. In a larger bowl, cream the margarine and sugar, then add the beaten eggs a little at a time. Add flour alternately with mashed bananas; stir well to mix ingredients but do not overstir. Put mixture into prepared loaf pan. Bake for approximately one hour, or until toothpick inserted in middle comes out clean. Remove from oven and cool in pan for 15 minutes. Turn out on wire rack to finish cooling.
Spinach with meat (Zom)
Servings: 6-8
2 pounds stew beef, cut into small cubes 
4 tablespoons oil 
1 large onion, chopped 
2 pounds spinach, washed and chopped
2 tomatoes chopped finely
1 tablespoon tomato paste
2 tablespoons peanut butter
Cooking Instructions:
Put the beef in saucepan with a little salt and enough water to cover. Bring to a boil, covered, and simmer for 1 ½ to 2 hours until the meat is just tender (it will cook more later in recipe). The time will vary depending on the cut of meat and the size of the pieces. Remove the meat and keep the liquid. Using a large pan, heat the oil and soften the onion. Add the meat pieces and cook for two minutes. Take 2 cups of the reserved beef broth. Add water if necessary, then pour this in pan with onion and meat. Add spinach, tomatoes, tomato paste, peanut butter, pepper and salt. Bring to a boil and then cover, reduce heat and simmer for 30 minutes, stirring regularly. Serve with rice.

Macabo (cocoyam) with Peanut Sauce
Servings: 6
10 large macabo
1 cup oil
2-6 cups water
6 large banana leaves or heavy duty sandwich bags
2 cups peanuts or 1 cup fresh ground peanut butter
2 garlic cloves
2 tablespoons grated ginger
3 large tomatoes
Basil, parsley, leek, celery, chopped
4 pieces okra
1 small onion
3 bouillon cubes, chicken or beef flavored
2.2 pounds meat or fish
Cooking Instructions:
Peel, wash and grate the macabo. Mix the paste with a wooden spatula or ladle adding a 1/2 cup of oil and a dash of salt. Continue mixing, gradually adding water but not too much or the paste will be too runny. Consistency should be a semi-thick liquid. Wash the banana leaves and gently remove the veins with ripping the leaf. Place 2-3 ladles full of macabo mix onto each leaf or in each plastic bag. Fold inward, starting from the two sides, followed by the bottom and then the top or twist-tie the sandwich bags. Make sure to double the bag. If using sandwich bags, fill the pot halfway before placing plastic inside. Cover the bottom of the pot with a banana leaf folded in two and place the macabo packets into the pot. Add 2 cups of water and cook for 2.5 hours, adding water when necessary. Wait until the water has completely evaporated before lowering the fire.
   While the macabo is cooking, prepare the peanut sauce by grilling the peanuts. Let cool, then remove the shells and crush the nuts. Peel the garlic and ginger. Crush the garlic and ginger together with the tomato and herbs in a blender. Crush the okra in a blender. Cut the onion into small pieces. Lightly season meat or fish to taste. If using meat, broil in an oven. If using fish, clean, salt and fry. Place a large pot over medium heat and add oil, onion and 1 teaspoon salt. Add the mixture of tomato, garlic, ginger, and herbs and let boil until mixture is well blended. Add the juices from the meat and a little water and bring to a boil. Add the peanuts, let boil. Add the fried fish or meat and let blend well with peanut sauce. Add the okra, bouillon cubes and alter seasoning to taste. Let cook. The sauce should not be too thick. Just before serving, remove the macabo packets and place in a dish. The balls should resemble well-formed balls of mashed potatoes except thicker. Pour the sauce into a soup tureen.

Servings: 6
4 tablespoons vinegar
6 teaspoons sugar
6 tablespoons peanut oil
6 tablespoons mayonnaise
A dash salt
1 bouillon cube
2 garlic cloves, chopped
10 potatoes, peeled, cut into cubes, boiled and salted
4 carrots, cut into cubes, boiled and salted
1 cup string beans, boiled and salted
2 cobs fresh corn, boiled and salted, optional
4 boiled eggs, cut into cubes
1 onion, chopped
1 large bass or other fish, boiled, salted and cut into pieces
1 tomato, chopped
Cooking Instructions:
For the vinaigrette sauce, mix the vinegar and sugar in a bowl. Once the sugar has dissolved, add the peanut oil and mayonnaise. Mix well. Add the salt, the bouillon cube and the garlic. If the sauce is too light, add more mayonnaise. If necessary, add vinegar to taste. For the salad, place the potatoes, carrots, string beans and corn in a salad bowl. Add the eggs, onions and fish. Dress with the vinaigrette sauce. Decorate with tomato and serve.

Parsley Shrimp
Servings: 6
1 large onion
3 large tomatoes
1.5 cups olive oil
2.2 pounds fresh gray shrimp
4 sprigs parsley
Cognac and white wine
2 lemons, sliced
Cooking Instructions:
Chop the onion and parsley. Place the tomatoes in hot water, then cold. Peel the tomatoes, then chop into small pieces. Place a small amount of olive oil in a saucepan, add the shrimp and cook til shrimp turns pink. Add the onion, tomatoes, parsley. Add white wine and cognac to your flavor. Serve on a platter decorated with lemon slices.

Sweet Potato Cake
Servings: 6
2 pounds sweet potatoes
1 cup butter
4 eggs
1.25 cups sugar
Lime zest
2 tablespoons rum or whisky
Butter for greasing the pan
Cooking Instructions:
Preheat the oven to 375 degrees. Boil the sweet potatoes for 20 minutes, then drain. Peel the sweet potatoes while they are still warm and mash with a fork. Mix with the butter. Whip the eggs together with the sugar until white. Add the lime zest and mix both into the sweet potato mixture. Add the rum. Pour the batter into a buttered cake pan. Cook for 1 hour. Let cool then turn upside-down onto a plate and serve.

Papaya Jam
Servings: 10
1 large ripe papaya
1 lemon
2 pounds sugar
Cooking Instructions:
Peel and cut the papaya and place in a container with a lid. Add the lemon juice and the sugar. Let sit overnight. Grind the papaya in a food processor. Place a pot over medium-low heat. Add this mixture and let cook until all the liquid has disappeared. Place immediately in a bottle or jar and close securely. This jam works well for spreading on bread.

African Crepes
Servings: 8
2 cups flour
3/4 cup sugar
A dash salt
3 cups milk
9 ripe bananas
1 cup peanut oil
3 eggs
Cooking Instructions:
For the batter, place the flour, sugar and salt in a mixing bowl. Mix with a wooden spoon adding the milk little by little, until smooth. Mash the bananas with a fork. Mix into the batter. Heat the oil in a crepe pan or shallow frying pan. Pour a thin layer of batter into pan enough to cover surface. Cook the crepes like pancakes but only on one side. Serve warm, dusted with sugar.

World Cuisine Recipes


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