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Eru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.
Ndolé is a dish in Cameroon Maize is a staple food in Cameroon Location of Cameroon. Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Bamileke,Bamoun,Bamenda people and Shuwa Arabs, as well as the influence of German, French and ...
Gnetum africanum (eru or African jointfir) is a species of vine native to tropical Africa. [ 3 ] [ 4 ] [ 5 ] Though bearing leaves, the genus Gnetum are gymnosperms , related to pine and other conifers .
Eru soup: Cameroon: A stew made with finely sliced Gnetum africanum (eru) leaves cooked with waterleaf and red palm oil. Usually eaten with waterfufu, a type of fufu made from fermented cassava. Ewa Agoyin: Nigeria: A Yoruba dish of mashed beans and dark roughly ground Ata gun-gun agoyin sauce . Feijoada
This is a list of African cuisines.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.
With the significant expansion of groundnut cultivation during the colonial period, maafe has become a popular dish across West Africa, and as far east as Cameroon. Recipes for the stew vary widely, but groundnut stew at its core is cooked with a sauce based on groundnuts , [7] the West African trinity of tomatoes, onion and chillies, and ...
In some parts of the continent, the traditional diet features an abundance of root tuber products. [7] [8] Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity.
In some recipes, fat is added to fufu for added fortification. This fat can derive from animals or plants. Local ingredients include the following staple foods in Cameroon: cassava, yams, rice, plantain, potato, sweet potatoes, maize, beans, millet, a wide variety of cocoyams, and many vegetables. Melons, pumpkins, and beans are also cultivated ...