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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. This dish is traditionally eaten with fermented water-fufu or garri ...
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 ...
Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru; Gazpacho – Spanish cold soup dish; Hodge Podge; Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free; Kawlata – a traditional Maltese vegetable soup
Cameroon/Nigeria: A dish of grated cocoyams wrapped in cocoyam leaves and cooked in a spicy stew. [2] [3] 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
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 .
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Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the ...
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.