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¤ The Reciepe ¤
The belly is not a dug out, it cannot carry as much”.
Says itself to slow down the appetite of greedy. (Douala-Cameroon) *
| Ndole of meat |
1,6kg of ox (scoter, tendron, paleron, lodging), 2 oil dl, 150 G ofonions, 300 G of groundnut paste, 2 kg of sheets of ndolé, 150 G of dried shrimps, 20 G of djanssan, 2 cloves of garlic, 1 yellow pepper, 20 G of rock salt, salt, pepper, 2 L of water approximately.
Put the salted rock salt water to boil.
Equated and to wash the sheets of ndolé.
To put in ebullient water andapproximately to cook them quickly with discovered during 5 min. In order to avoid the yellowing of the sheets, to pass them under cold water cooked atonce to cool them and eliminate the deposits. To drain in a strainer. Press by forming small balls to remove water, put them on a plate.
In jumping, to make heat oil and to seize the pieces of meat, to stir up until colouring. To throw the surplus of grease and to maintain the meat with the heat with alid.
To add cut onions and Mix them during a few minutes. To wet of 2 water dl and to cook the meat during 1h30 approximately. Then, to add the djanssan, garlic, pepper, crushed shrimps, then groundnut paste.
Cook with soft fire 15 min. Add then ndolé in rain in the jumping one, salt, pepper. Finish cooking with soft fire, while mixing from time to time, during 15 min.
To accompany by semolina of corn, plantain or miondo (stick of manioc).
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| Fish smoked with the gombos |
2kg of smoked fish, 2 oil dl, 500 G of gombos, 150 G of onions, 100 G of dried shrimps, 150 G of fresh tomatoes (failing this, 40 G ofconcentrate), 10 G of ginger, 20 G of djanssan, 1 yellow pepper, 10 Gof rock salt, 2 cloves of garlic, salt.
Put fish in 1 litre of cold water and wait until it goes soft the end
To drain and with draw the parts which overflow of fish. To put of with dimensions the water of poaching.
In jumping, approximately to fry fish on two faces 10 min, to reserve in a plate. To remove the surplus of oil. To make return in a pan onions and tomatoes.
To wet with the 3/4 of the water of poaching, to season with the ginger, the djanssan, pepper, rock salt, table salt and the finely crushed gombo. To cook with soft fire, half covered 20 min,
6 min before the end of cooking, to add fish. The sauce must be elastic.
To accompany by corn semolina.
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| Mbongo of Game |
2kg of game meat (hare, wild rabbit, roe-deer, partridge, pheasant,curdle), 1 oil dl, 300 G of tomatoes, 200 G of onions, 150 G of djanssan, 6 cloves of garlic, 100 G of spices mbongo, salt, 1 furnished bouquet, 50 G of chopped parsley
Ina casserole, put oil and to seize with sharp fire the pieces of game during 10 min. Add all the crushed ingredients, then the spices mbongo. To wet with 1,5 L of water or meat bubble, to add the furnished bouquet and to salt.
Approximately to cook 1 H, according to game, to stir up from time to time to prevent that the pieces of meat do not attach.
To be serve very hot with chopped parsley.
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| Bean cake (ékoki) |
1,5 kg of dry beans (small white grains), 4 palm oil dl, 1 yellow pepper, 0,5 litre water, 8 banana sheets or moulds.
Chop and put the grains and them coarsely in cold water or a cold bubble during 1 h. Laver while mixing to remove the fine membrane which covers beans, several times if one needs it for entirely with drawing this skin. To drain and crush seeds. In a pot, to join together the paste and to add crushed pepper, then oil and water while mixing in order to obtain a homogeneous paste. To salt, cook in the sheets of banana tree during 3 H approximately with the Bain Marie. To accompany by green bananas or sweet potatoes.
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| Fish grilled with Cameroonian |
8 Average fish , 2 groundnut oil dl, 5 hot red peppers, 30 grains ofdjanssan, 20 G of ginger (ndjindja), 150 G of onions, 3 cloves of garlic, 150 G of fresh tomatoes, 30 G of celery, salt, pepper, parsleyin branch.
To empty, remove the pieces which exceed fish, to wash them and put them aside in a plate. Crush all the ingredients (hot red peppers, djanssan, djindja, celery, onions, tomatoes).
In a pan, to put fuel oil and approximately to fry the crushed ingredients 20min, to salt, pepper and put them side. To season fish on the two faces and to oil them slightly, to grill them on a braisière or a barbecue: to cook each face 15 min approximately by white washing them using a brush with part of the crushed ingredients. To put fish in a fish dish and to decorate with parsley branches. To be used pepper for share.
To accompany by miondo (stick of manioc).
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| Mbongo Tjobi |
2 kg of machoiron, silures or carps, eels, 200 G of onions, 100 G of djanssan, 1 tomato, 10 oil Cl, 50 G of spices mbongo, salt.
Crush onions, garlic, tomato and the djanssan, to put them on standby. Wash, empty, bearded and to cut fish in slices. To salt. To lay out fish in a pot, to pour the ingredients above then spices of mbongo and a little water. Mix the whole. To taste the seasoning.
Put the Mbongo thus mixed with all the ingredients in a pot, to pour oil above,to cover and cook with soft fire 30 min approximately. Check the consistency of sauce. Dilute with a little water if it is too thick. To be useful veryhot.
Accompagnement: macabo, manioc, rice.
To see the recipe extracted the “Chocolate” magazine of December /January 2005, click here.
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| Fufu (flour of manioc) |
1,6 kg of flour of manioc, 2 litre water approximately.
In a pan, to put to boil 2 litre water.
Sift flour.
To withdraw as of boiling 1litre water of the pan and to put it aside with the heat.
To only once add in the filtered flour and to work the mixture with soft fire and using a spatula out of wooden during 10 min. Add alittle hot water if the paste is too dense.
To make large balls.
To be servehot.
To accompany by pistachio sauce or sauce groundnut.
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| Sheets of manioc (pkwem) |
1,500 kg of sheets of manioc, 1 kg of nut of palm, 150 G of onions, 50 G of fresh groundnut paste, 2 cloves of garlic, 1 yellowpepper, 10 G of ginger, salt, 1litre water.
Equated and to wash the sheets by removing the stems, the sheets faded and yellowed, to drain them and crush them very finely. To put side.
In a rammer, to crush nuts of palm, to wet with water, to mix the whole and to pass the juice to Chinese (small fine strainer) by removing the scraps. To reserve the juice.
In small jumping, to put the crushed sheets, the juice and to season salt, onions, pepper, ginger and garlic crushed. Approximately to cook 10 to 30 min.
To be serve very hot.
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| Banana Plantain |
2 kg of ripe plantains, 0,5 litre palmoil.
Peel, wash and cross into two in the direction length and then into two in the direction of the width.
In jumping, to make heat oil and to fry the plantains for 10 min.
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| Cameroonian rice |
640 G of rice, 120 G of butter, 100 G of dry grapes, 100 G of pineapple in sections, salt and pepper.
Dissolve 120 G of butter in jumping.
Add rice and mix the whole (rice must be fatty).
Wet 1 time and half the volume of rice, to add the dry grapes, pineapples cut in small dice and to season salt and of pepper.
Cook with a lid on soft fire 30 min approximately.
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| Yams with Cod |
2kg of fresh cod, 1,5 kg of yams, 3 dl olive oil or of palm, 400 G of onions, 20 G of ginger, 20 grain of djanssan, 3 clove of garlic, 400 G of fresh tomatoes, 50 G of parsley, thyme, bay-tree.
Peel, wash and cut the yam out of thick discs.
Wash and cut tomatoes out of discs, to cut onions finely, and to crush the ginger, garlic and the djanssan.
In a casserole, to put at the bottom a layer of yams, of cod in sections, tomatoes, onions, of thyme andbay-tree and to season garlic, ginger and djanssan.
To start again several times the operation with all the ingredients.
To pour oil above and to wet of 1,5 litre water.
Cover and cook 1 H approximately without lid.
Before being used for strewing with parsley.
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*Sources:
- the proverb comes the work: dictionary of the African proverbs,
- recipe of: Cameroonian Art of cooking, with the editions the Harmattan.
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The Exotic Drinks
