Cameroon, officially The Republic of Cameroon is a country in West-Central
Africa. It shares border with in the West and North, Chad in the Northest,
Equatorial Guinea, Gabon and Republic of congo in the South and Central
African Republic in the East. Cameroon was colonist by Britain and France
and for that reason has an English and French side. Cameroon has about 250
different tribes with hundreds of different dishes. 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, Semi-bantus and
Shuwa Arabs, as well as the influence of German, French and English
colonialization.
My favorite cameroonian dishes
Garri & Eru
Eru is vegetable soup made up of finely shredded leaves of the eru or
okok The eru is made with waterleaf or spinach, palm oil, crayfish, and
either smoked fish, cow skin (kanda) or beef. Garri is the creamy
granular flour obtained by processing the starchy tuberous roots of
freshly harvested cassava.
Achu
Achu soup is a traditional soup mostly eaten by people from the
Northwest Region. Its a yellow soup made with cocoyam burnt earth
Spices, water, palm oil, and "canwa or Nikki" (limestone), and fish are
other ingredients.
