When I got out from Western Africa into central Africa, Baton rised up into my eyes. Cassava root meal was knead, shaped, rolled in banana leaf and boiled.
Cameroonian’s typical street-site foods include Chacoal-grilled Mackerel. Often taken with baton (cassava dumpling). ‘Condiment’, a green sauce of estragon powder and oil is common accompaniment. I ate them everyday while stayed in Yaounde (capital city).
It is often sold with baton (cassava root staple), fish & peanuts pudding. It is appeared when you open the leaf. It is definitely tasty. Picante or not? the answer is “depends”.
Ndole, ndole, ndole! It is my real favorite! Bitter leaves “Ndole” is chopped finely and grained seed (may be pumpukin-like cucanber or peanut) put into pan and simmer for making water-less stew. It is often with chicken meet. Much oil is floated, but much leaves killed its oily taste. Plantain(non-sweet banana), Macabo(white potato), Patatto(yellow potato) is served with.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, Ero soup is palm oil stew with potate leaves. a little bit picante.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, “Folele” is my favorite. leaves like green onion, bouillon and milk. It is like an europian white stew.
If you love cous cous, be careful in Cameroon. This is knead maiz meal like “Ugali” in Eastern Africa. On the other hand, kelen kelen is a stew with leaves, beans and animal organ. It is salty and tasty.
Dried shrimp and popato leaves were sauteed very well. I'm glad to eat shrinp dish in cameroon because “Cameroon” means “Shrimp”.
When I saw it, I thought cameroon food is delicate. Much abocado, tomatoes, purple onion, purple cabbage, fine sliced carrot, mayonnaise(a bit), red wine vinegar, oil, salt(enough), and then mix finely.
5 months have past from entering to Africa, I felt passion when ate this. Persley leafs, tomate, purple onion, green pepper, buillon stock are added in egg, and then put much boiled spaguitti in it. Make Omulett in fried pan. Eat with mayonaise, otherwise eat with boiled beans(it's same as local people).