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Achu Soup (Yellow Soup)

Blessing Funmilayo
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Achu Soup (Yellow Soup)

Achu soup is a unique cuisine. Everyone, including those who are ill or recovering from an illness as well as those who are hungover, has reported that it increases their appetite. It functions miraculously! To get it rolling in a flash, you need the precise approach. hungover

This dish is very tantalizing and it stands out due to its unique nature.

Origin of Achu Soup

Achu is the traditional meal of several villages in the North West region of Cameroon. It is the specialty of the Bamenda.

It is also widely eaten by the Bamilekes in the western region of the country. However, even people who hail from other regions of the country still enjoy eating achu since it’s very delicious.

It was said that some years back in a traditional setting, families gathered together to eat achu on leaves placed on the floor which symbolizes the spirit of unity in those families.

Modernization has changed the traditional eating method of achu. Today achu and yellow soup are rarely eaten on leaves not to mention in a group on the floor.

Many people prefer to dish out their share of achu and eat with their fingers. Achu is not a dish that you will enjoy eating with a spoon or fork, so many people enjoy eating it with their fingers.

Achu is a dish that is always present on occasions like celebrations, ceremonies, sacrificial moments, and traditional rights in the villages.

Many people enjoy it with a traditional roasted chicken called ‘kahti- kahti’ which is also a very traditional chicken roast.

Achu Soup Recipe

The meal starts with some nicely boiled cocoyams (taro), which are then pounded into the Achu fufu (a whitish paste).

The pounded cocoyam is eaten with either a black soup made with cocoyam leaves (and sometimes groundnuts/peanuts) or a yellow soup.

It is mostly eaten with the yellow soup which is made up of “kanwa” (limestone), palm oil, and a special blend of spices.

In the absence of kanwa, you can use baking soda because it has a component that is also present in the limestone. Science-inclined people will understand this better.

There has been an argument that kanwa is not good for health. So many people resort to making an alternative to kanwa called “Nikki”. It is achieved by burning peels of plantains for a long time to achieve an ash-looking substance.

Making this achu soup is quite easy. You simply combine some beef stock with all the ingredients and mix until everything is well incorporated.

The achu soup is not “cooked” on heat but rather “mixed.” Traditionally, it is mixed to perfection by pouring the soup from one pan to another over and over. Or by scooping the soup with a bowl and pouring back into the pot until it is well mixed.

Well mixed here means the stock must not separate from the oil. They have to marry and be one happy family. They must be one and indivisible.

Achu soup is flavorful, flavorful, and hot if pepper is added. It is light and has a strong ethnic flavor.  This dish is so delicious that you could  lick your fingers. 
No need for cutlery here. Simply wash your hands and get started!

How to Serve Achu Soup

It is served in a very special way. A mound is formed on the plate with the pounded cocoyams then a hole is bored in the middle of the mound.

That hole is where the soup is poured in. Achu is figuratively called, “one finger around the world” because you eat it by moving your finger around the pounded cocoyam mound and dipping it into the soup.

Be Sure to Try These Other Cameroon Dishes!

Be sure to recreate this incredible delicacy. Enjoy your Achu Soup!

Achu Soup (Yellow Soup)

afrosmartshop
Achu Soup (Yellow Soup) – gloriously yellow, delicate soup prepared mostly in Cameroonian home cooking and fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro).
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine Cameroonian
Servings 1

Ingredients
  

  • 500 g Meat beef tripe, cow skin
  • 2 kg Coco Yams Taro
  • 67 cups Water
  • 1 tsp bouillon powder or maggie
  • 1 tbsp ground limestone
  • 2 tbsp Achu Spices
  • ½ cup warm red palm oil
  • 1 hot pepper Habenero
  • Salt to taste

Instructions
 

  • In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more).
  • Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside.
  • Let the stock come to room temperature before using.
  • While meat is boiling grind limestone and warm
  • In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color.
  • Adjust salt and Maggie according to taste.
  • Voila achu soup- you may add the meat at the point or serve with meat on the side.

Notes

The side dish is “taro”. You can buy taro here on Afrosmartshop.
Achu spice can also be found/bought here.
Most spices cannot be identified individually by name. They are always grouped together - sold as Achu spice.
A little smoked fish adds another dimension to this dish.
The key to good achu soup is the right combination of kanwan and oil (when the soup separates, add a little kanwan and pulse again.
Tried this recipe?Let us know how it was!

Eru Soup

Blessing Funmilayo
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Eru Soup

Eru Soup (spinach/okazi leaves) is a nutritious, gratifying Cameroonian green dish full of additional protein and aromatics that will delight your taste buds. Best when accompanied by any of your preferred starchy sides!

What is Eru?

Eru is an African wild vegetable. Eru is the common name used for two very similar vines of the species Gnetum africanum and Gnetum buchholzianum.

Eru leaves are eaten raw, or shredded and added to soups, stews, porridges, and fish and meat dishes.

Both species of eru are highly nutritious and an important source of protein, essential amino acids, and minerals. It can be cooked with meats and flavorings to serve as a meal.

Eru soup is an ever-pleasing meal that is very popular in Cameroon and the Bayangis ( a tribe in the southwest province of Cameroon ) love it.

In Nigeria, it is called Ukazi or Afang. Natives of Cross Rivers State use it to prepare the famous Afang soup.

Afang soup has a striking similarity to Eru but it is more “soupy’ and the Eru is ground or pounded before preparation.

Another soup that looks like it is the Edika Ikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It looks almost like Eru.

Eru Soup Recipe

Eru leaves are difficult to cook, they should be soaked for 3 to 6 hours beforehand. You can also soak the leaves (Eru) for 1 hour long and boil them with baking soda (Kanwan) for 30 minutes.

To start, you wash and cut up all your vegetables (Eru).

If you are using dried Eru, start by soaking it in water. After having cut and washed the beef skin, boil it for 30 minutes then add the beef previously cleaned and cut. Remember to add salt to it.

Let boil for 10 minutes until the gravy is obtained. You can add hot pepper to it. Add the soaked fish at the end of cooking. You have to keep the juice, it will be useful for the rest of the cooking.

In a pot, stir in the spinach or waterleaf. After 10 minutes, add the Eru and let the mixture simmer. Stir occasionally.

Add the meat and fish, stir the mixture and simmer for 5 minutes. Then add the pan juices and palm oil, stir and simmer for 15 minutes.

Finally, add your crayfish, your eru soup is ready. Serve with your favorite starchy sides!

Tips For Making the Best Eru Soup

  • Don’t add water after adding in your Eru. It is a ‘dry soup’ You sure need water to cook your meat/fish but make sure the water is dried before you put in your spinach/ waterleaf. The spinach will provide the moisture you need.
  • -Don’t cook Eru without crayfish. No amount of dried fish can replace crayfish in Eru.
  • -Don’t add onions. It is just out of place to add onions. Original Eru needs no onions.

What To Serve With Serve

It can be served with pounded fufu, water fufu, garri, in short, anything fufu made from cassava. Enjoy!

Be Sure to Try These Other Cameroon Dishes!

Be sure to recreate this incredible delicacy. Enjoy!

Eru Soup recipe

afrosmartshop
The Eru recipe soup: A specialty that comes to us from the southwest of Cameroon, the Recipe de Eru is a dish that is more and more unanimous on all our tables. When we talk about Eru's dish in Cameroonian cuisine, just know that it is a mixture of two vegetables: Eru (a kind of spinach known as Gnetum africanum) and Water Leaf (a kind of spinach with small leaves).
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Sauces and Soup
Cuisine Cameroonian
Servings 8

Ingredients
  

  • 500 g Smoked fish
  • 750 g Spinach
  • 500 g Beef
  • 500 g Beef skin in pieces
  • 100 g Dried Okok or Eru leaves
  • 30 g Crayfish - small dried shrimps Crayfish - Madjanga
  • 500 ml Red palm oil
  • 2 pinches Chilli powder

Instructions
 

  • Eru leaves are difficult to cook, they should be soaked for 3 to 6 hours beforehand. You can also soak the leaves (Eru) for 1 hour long and boil them with baking soda (Kanwan) for 30 minutes.
  • For one serving of Eru (or okok), use one serving of spinach or waterleaf. Small clarification: Spinach is different from waterleaf and for those who cannot easily find waterleaf, spinach is a good substitute.
  • Wash and cut up all your vegetables (Eru).
  • If you are using dried Eru, start by soaking it in water.
  • After having cut and washed the beef skin, boil it for 30 minutes then add the beef previously cleaned and cut. Remember to add salt to it.
  • Let boil for 10 minutes until the gravy is obtained. You can add hot pepper to it. Add the soaked fish at the end of cooking. You have to keep the juice, it will be useful for the rest of the cooking.
  • In a pot, stir in the spinach or waterleaf. After 10 minutes, add the Eru and let the mixture simmer. Stir occasionally.
  • Add the meat and fish, stir the mixture and simmer for 5 minutes.
  • Then add the pan juices and palm oil, stir and simmer for 15 minutes.
  • Finally add your crayfish and simmer for 5 to 10 minutes.
Tried this recipe?Let us know how it was!

Sese Plantains

Blessing Funmilayo
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Sese Plantains

Sese Plantains ( Porridge ) – a popular Cameroonian and West African everyday meal that is brimming with flavors from plantains, meat and spices, and seasonings.

A family-friendly one-pot meal!

What is Sese Plantain?

Sese Plantain is also known as Sese Planti, Turning Planti, unripe plantain porridge, or porridge plantains. The name “sese” refers to the motion of stirring the plantains as they cook.

It is a one-pot plantain dish with red palm oil, crayfish, and other delicious ingredients

This everyday one-pot meal is frequently dished- up in most households in Cameroon and throughout West Africa.

Sese Plantains Recipe

This recipe is very simple and easy to make. It can be simple with only plantains, palm oil, salt, and crayfish or elaborate with fish, meat (any variety), and vegetables.

Here are the basic ingredients you need;

1. Green plantains. The plantains used in Sese Plantains are unripe which means they should be green and firm to the touch.

2. Red Palm Oil. Red Palm Oil is one of the healthiest oils out there. It is sustainably sourced and widely used in West African cuisine.

Red Palm Oil gives West African dishes a distinct taste and bright orange color. It adds so much flavor to Sese Plantains. Vegetable oil or other neutral oils won’t cut it here.

3. Leafy greens. Traditionally, a leafy green called bitter leaf is added to this recipe. You can use spinach instead as a substitute.

4. Salt. For flavor

5. Leafy greens. Traditionally, a leafy green called bitter leaf is added to Sese Plantain. But since I can’t get fresh bitter leaf I used baby spinach instead. I love using baby spinach because I don’t have to pick the leaves from the stem.

6. Salt. For flavor

To make, If using a tough cut of meat- like goat meat or shank meat, you have to boil the meat first, before starting the dish. Then, the plantain is slowly cooked in the meat stock until a tender and succulent meal.

Be Sure to Try These Other Cameroon Dishes!

Sese Plantains is smoky, so flavorful and so hearty. Hope you enjoy this sese plantain recipe!

SESE PLANTAINS (CAMEROON)

GiddyUpGo
Print Recipe
Total Time 45 minutes
Course Main Course
Cuisine Cameroonian
Servings 4

Ingredients
  

  • 2 large green plantains
  • 10 1 ⁄2 cups water
  • 2 medium tomatoes peeled and chopped
  • hot pepper to taste
  • 1 large onion peeled and chopped
  • 1 ⁄2 cube vegetable stock optional
  • 1 tablespoon palm oil
  • salt to taste
  • roasted cashew nuts to garnish

Instructions
 

  • Cut the plantains up into 6 pieces each. Bring the water to a boil and add the plantains. Cook for 10 minutes, then add the tomatoes, pepper and onion.
  • Simmer for 10 more minutes, then add the stock cube. Cover the pot and give the cube about five minutes to dissolve, then add the palm oil.
  • Cook for an additional 10 minutes and season to taste with salt and pepper. Sprinkle with cashews and serve.
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Accra Banana

Blessing Funmilayo
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Accra Banana

Accra Banana (Deep Fried Banana Fritters) – a good way to use overly ripe bananas as a breakfast accompaniment, late afternoon or night snack. It is best served hot with hot sauce on the side. Simply addictive!

Origin of  Accra Banana

It is nationwide street food and also a celebratory snack in Cameroon. From Christmas parties to weddings, you will always find Accra bananas.

Many African cultures share a love of Accra banana/Corn fritters in one disguise or another. Since bananas flourish in the tropics bananas are abundant and nothing hardly goes to waste.

Accra Banana Recipe

These fritters are made in different ways across the continent but the principle for making them remains the same.

You mix mashed bananas with some form of starch then you divide the mixture into small portions and deep fry them to a golden brown color.

The starch used varies and could be regular flour, rice flour, cornmeal, or in this case, cassava.

In Cameroon, cassava is used in various forms. It is used to make fufu (a dough-like starchy side dish eaten with soups), garri (granules made out of cassava), bobolo ( cassava sticks), and more. And of course, it is used to make Accra Banana, which is also called Accra Cassava.

To make the Accra Banana, the cassava is grated and then mixed with mashed/pounded banana.

To make the process easier, you can also grind the cassava in a blender if you have a powerful blender. You will have to add a little water to the cassava though but that’s still pretty good for a blender to transform such a hard tuber into a paste!

Storage

Store them in the freezer. Before consumption, take them out of the freezer and bake them in a hot oven for 5 minutes.

What to Serve With Accra Banana

You can serve yourself with this African Pepper Sauce (hot sauce). It makes for a great appetizer or snack!

Sometimes, you can just have it with tea or coffee instead. Such a tasty chewy, sweet and salty snack! Enjoy!

Accra Banana - African Banana Fritters

Precious Nkeih
Accra Banana is basically African Banana Fritters - Bananas combined with grated cassava (yucca root) then fried. The result is crunchy-on-the-outside, tender-on-the-inside balls of perfection that are to die for. The perfect appetizer, snack, party food or accompaniment to your tea or coffee. Check out the recipe video above to see how I make it.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine African, Cameroonian
Servings 10

Ingredients
  

  • 6 overripe bananas
  • 3 pounds grated cassava
  • 1 cup garri substitute with cornmeal
  • 2 teaspoons salt
  • Oil for frying

Instructions
 

  • Peel bananas and place in a bowl. Mash with a wooden spoon or potato masher to form a paste.
  • Add grated cassava, garri (or cornmeal) and salt to the mashed bananas. Mix well to combine.
  • Place oil in a frying pan or pot up to 3 or 4 inches. Heat up for about 8 minutes on high heat to 350 degrees Fahrenheit (180 degrees Celsius).
  • Take about a tablespoon of the mixture and form a ball about 1 inch in size. Gently place the ball in the oil. Continue forming more balls and placing in the oil until there are enough balls to cook in the oil (but not overcrowded). Let them cook for about ten minutes while you stir from time to time. Take the Accra Banana out of the oil when it is a deep golden brown color. Place on paper towels to absorb the excess oil. Repeat the forming of balls and frying process with the rest of the mixture. Note: see the video to get a better picture of how to do this.
  • Serve the Accra Banana with African pepper sauce, tea or coffee.
Tried this recipe?Let us know how it was!

Hot Pot Potatoes

Blessing Funmilayo
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Hot Pot Potatoes

Hot pot potatoes are nutritious, delicious, and filling! It is perfect as a comforting and complete family meal or an impressive addition to a weeknight dinner or dinner party.

With just a list of a few ingredients, you can have dinner ready in less than no time. And it is all cooked in one Pot.

Potato Hot Pot Vs Poulet DG

Potato hot pot is common in Cameroon and other countries as well. This recipe is a lot similar to Poulet DG.

The main difference is you use potatoes in this one while you use plantains in Poulet DG.

Potato Hot Pot Recipe

This one-pot dish is made with Irish potatoes, chicken, and veggies. You could alternately make it with beef, pork, fish, shrimp, or even beef liver.  It is so scrumptious!

Prep starts with peeling some potatoes and slicing them into big chunks. Traditionally, the potatoes are then parboiled (sometimes) and deep-fried until they are golden brown.

You must not get any special potatoes for your hot pot potatoes. You may use any potatoes that you have available( red, white, large, small) it all works!

The potatoes are then stewed in tomatoes, and onions, flavored with garlic, smoked paprika, and white pepper. It is one of that dishes that is simple yet quite tasty.

Some people include crayfish(dried shrimps) or smoked turkey. You just can’t beat the bold, smoky flavor of the turkey.

It intensifies these stewed potatoes plus, it is readily available in supermarkets. Crayfish on the other hand is not always available.

Storage & Reheating

You can store it in an airtight container for a few days in the fridge and will last some weeks in the freezer. Allow defrosting before warming in the microwave.

I love enjoying my plate of potato hot pot with a glass of something juicy. It is soooooo good!! Enjoy your hot pot potatoes!

Cameroon Hot Pot Potatoes

afrovitalityeats.
Potatoes stewed in tomato sauce, fresh herbs and lots of vegetables
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Cameroonian
Servings 4

Ingredients
  

  • 3 large Idaho Potatoes
  • 3 large Roma Tomatoes diced
  • 1/2 medium yellow onions sliced
  • 3/4 cup green beans cut ~1 Inch
  • 3/4 cup carrots sliced in rings
  • 1 small red bell pepper
  • 1 small yellow pepper
  • 2 Tbsp tomato paste
  • 2-3 cups of water
  • 2-3 Tbsp olive oil
  • 3 Tbsp Mild Fresh herbs Blend
  • 8 jummbo shrimp peeled and deveined
  • Salt and pepper to taste

Instructions
 

  • Wash, peel and dice potatoes into big chunks. Transfer into a medium sauce pan, salt, fill with water and bring to boil. Let it cook for about 5-7 minutes.
  • Transfer to baking sheet, drizzle a little olive oil and broil until golden brown. (Rotate)
  • Meanwhile, heat oil in medium skillet and saute onions until they start to brown. about 3 minutes. Mix tomato paste with a little bit of water and add into skillet. Continue to cook for about 3-5 minutes.
  • Add diced tomatoes, green beans and carrots. Cook for another 5 minutes until aldente.
  • Add fresh spice blend, broiled potatoes, peppers, a pinch of salt and 2 cups of water( Add more if you want it a little more saucy). Cover and gently simmer until vegetables and potatoes are cooked. About 15 minutes. Add shrimp during the final 3-4 minutes of cook time. Season to taste if needed.
  • Serve hot or warm
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Njama Njama

Blessing Funmilayo
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Njama Njama

Njama Njama Greens is one of the most popular veggie dishes in Cameroon. It is usually served with corn fufu, boiled, or fried plantains.

What is Njama Njama?

Njama Njama is one of the most popular vegetables in Cameroon, especially in the North West Region and to a lesser extent in Nigeria and Kenya.

It takes its name from the green leaf Njam Njama. Sometimes, it is referred to as African nightshade and huckleberry. Its scientific name is Solanum scabrum. 

This is an easy and vitamin-rich dish that will satisfy the pickiest eater. It is also a great way to “force” someone to eat their greens.

It is commonly served with fufu corn and khati khati (spicy fire-grilled chicken in a tomato-based sauce).

Njama Njama Recipe

There are several ways of making this vegetable stew- all you need is a few ingredients; onion, tomatoes, oil, and bouillon cubes (powder).

If you want to make it fancier you can add crayfish, smoked chicken, more seasonings, or even egusi.

You can make it very simple without all the other embellishments because that is how some people like it – rustic.

This exotic African stir fry is usually paired with fufu corn (polenta) or some would refer to it as ugali a bland yet filling starchy accompaniment to the vegetable.

Enjoy!

NJAMA NJAMA WITH TURNIP GREENS

Elsie Kriz
Turnip greens cooked like Njama Njama (huckleberry), a favorite from the Northwest region of Cameroon. Traditionally served with fufu corn and khati khati (spicy fire-grilled chicken in a tomato-based sauce).
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine Cameroonian
Servings 4

Ingredients
  

  • 4 bunches fresh turnip greens
  • 4 Roma tomatoes diced about 2 cups
  • 1/2 small onion sliced julienne cut
  • 2 scotch bonnet or habanero peppers
  • 3 tbsp canola oil
  • salt to taste

Instructions
 

  • Thoroughly rinse turnip greens in cold water about 2-3 times. Remove large, tough veins and slice greens.
  • Bring a large pot of water to boil. Add greens and cook for 7-10 minutes until just tender.
  • Transfer into an ice bath. Once cool to touch, strain with a colander, and squeeze out as much water as you can. This yields about 3 cups of cooked greens. Set aside.
  • Add onions and diced tomatoes into a large skillet or fry pan. Bring to a gentle simmer over medium heat. Toss in peppers, with the stalk still attached. Cook, stirring occasionally until tomatoes are reduced into a chunky sauce. About 10 minutes.
  • Add in canola oil and fry for 3-5 minutes. Remove peppers and set aside. Season to taste (or slightly over) with salt.
  • Stir in greens and cook for another 4-5 minutes or until desired tenderness of greens. Adjust seasoning if necessary.
  • Serve with whole peppers.

Notes

The traditional vegetable used for Njama Njama is the “Huckleberry plant”. We are substituting with Turnip greens. Another great option is collard greens or watercress.
Roma tomatoes because it has fewer seeds and reduces to a nice chunky sauce. I wouldn’t use cherry tomatoes.
You can also substitute the canola oil with palm oil.
Tried this recipe?Let us know how it was!

Kati Kati 

Blessing Funmilayo
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Kati Kati 

Kati Kati, also known as African grilled chicken is made with grilled chicken which is then sauteed to perfect with the right blend of spices to give you a lip-smacking chicken dish!

Origin of Kati Kati

Kati Kati is one of the most ancient and distinctive dishes of the Nkom people, in the Northwest province of Cameroon.

Yes, they do date back in time and they are different- in a good way. This is burnt chicken that is chopped and cooked with palm oil. Delicious!

Kati Kati Recipe

Made the traditional way, it starts with fresh-butchered organic chicken -roasted over an open flame with salt and freshly ground pepper only.

Then it is lightly simmered in palm oil with Maggie (chicken bouillon) and served with corn fufu (polenta) and vegetables.

For our version of this chicken; we upped the spices a tiny bit – not much; granulated garlic, onions powder, and cayenne pepper (hot dried pepper) before grilling.

If you are not into palm oil or adding oil to your chicken-I hear you! Forget about the oil serve with any starchy side oil of choice.

Use fresh chicken, if you can. There are several varieties – hen, rooster, and regular chicken (soft chicken).

You can get the rooster since it is lean but the most flavorful of all the chicken- not too tough like the hen and can be fully cooked on the grill.

Now, don’t even think of throwing away any parts of the chicken. Forget the breast and thighs – the neck, gizzard, feet, and back are the best part !!!! No kidding!

Don’t forget to serve it with this stir-fry vegetable (njama njama) and fufu (cornmeal).

Be Sure to Try These Other Cameroon Dishes!

Be sure to recreate this incredible delicacy. Enjoy!

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African Grill Chicken (kati kati)

Africanbites
African Grill Chicken (kati kati) - grilled chicken, then sauteed to perfect with the right blend of spices to give you a lip-smacking chicken dish!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course chicken
Cuisine Cameroonian
Servings 7

Ingredients
  

  • 3-4 pounds of chicken skin- on cut up into desired pieces
  • 1 ¼ teaspoon salt
  • 1 tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon bouillon powder you may replace with salt
  • Sauce
  • 2 fresh tomatoes
  • ½ cup water or more as needed
  • Chicken bouillon to taste

Instructions
 

  • Trim chicken of excess fat and pat dry with a cloth or paper napkin.
  • In a small bowl combine the spices, onions, pepper, garlic, and Maggie.
  • Season chicken with spice rub.
  • Preheat a hot barbecue, grill, griddle or frying pan.
  • Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked.
  • Blend tomatoes and set aside.
  • Heat up a large saucepan over medium heat –add palm oil to the pan and tomatoes puree. Sauté for about 4-5 minutes, stirring occasionally
  • Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
  • Add about 1/2-1cup of water cover and cook until the chicken is well flavored by the sauce 4 to 5 minutes and thoroughly cooked through. Adjust for seasonings and oil
  • Remove from the heat and serve warm with fufu and njama njama.
Tried this recipe?Let us know how it was!

Cameroon Koki Corn

Blessing Funmilayo
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Cameroon Koki Corn

Like a Mexican tamale, but without filling, koki corn is a typical Cameroonian delicacy made from fresh corn that has been crushed and cooked in either banana leaves or corn husks.

This article will demonstrate how to prepare this delectable steamed corn cake using tin foil instead of husk or banana leaves.

What is Koki Corn?

Koki Corn is a traditional Cameroonian meal. It is characterized by its yellow colour which comes from red palm oil and its sweet taste which comes from fresh corn.

This dish is cooked in  West Africa, predominantly in Cameroon during the rainy season because of the abundance of fresh corn.

Corn is a staple food in the West African region, and steamed corn recipes are commonly eaten.

Corn moimoi, ekoki, and okpo oka are Nigerian examples which are similar to this Cameroon recipe.

The differences between koki corn and these Nigerian dishes are that it is very simple and uses only a few ingredients.

The sweetness of the corn and the savory flavours of the added ingredients work well together to create an amazing tasting dish, which is suitable for vegetarians

Koki Corn Recipe

There are so many ways to make koki corn, but I like to keep it short, simple, and sweet. I say it is short, simple, and sweet because you can make it with only four ingredients – fresh corn, cornmeal, spinach, and palm oil.

A few notes about the ingredients…

  • Fresh or frozen corn – Fresh corn on the cob is the key ingredient for koki corn. You can substitute fresh corn with frozen corn. 1 ear of medium size corn roughly equals ¾ cup of frozen corn.
  • Wrap: Corn husk or banana wraps are traditionally used for this recipe and are preferred if you can find them. If not, aluminum foil works well. If the mixture is loose, you may need to wrap it in cling film before wrapping in the foil.

The recipe is quite easy though it might be a little labor of love. All you need to do is cut some corn off the cob.

Then you coarsely grind the corn mix with some ingredients, wrap, steam and enjoy your life! Who wants to eat some Koki Corn?

You can serve this dish as a meal on its own or with a protein of your choice: chicken, meat.

Be Sure to Try These Other Cameroon Dishes!

Be sure to recreate this incredible delicacy. Enjoy!

KOKI CORN

Engochan Che
It is the ultimate corn dish which is sweet, savory, corny, so tasty and vegan. Koki corn is corn that is ground, mixed with ingredients then wrapped in banana leaves and cooked.
Print Recipe
Course Main Course
Cuisine African, Cameroonian
Servings 4

Ingredients
  

  • 4 Cups fresh corn
  • 1 cup yellow corn meal
  • ¾ Cup palm oil
  • 1 cup teaspoon salt
  • ¾ cup teaspoon salt
  • 1 maggi
  • ½ Onion
  • 1 pepper
  • 4 – 6 bananas leaves – warmed over a flame

Instructions
 

  • Pour palm oil into a skillet to warm for a few minutes (about 2-3 minutes). Do NOT bleach it.
  • Pour the corn, onion and hot pepper into a blender or food processor. Add 1/4 cup of water and blend or process into a coarsely ground paste. Note that you do not want to blend this into a fine paste. You should still be able to see bits and pieces of corn when done.
  • Pour the ground corn into a bowl, add cornmeal, the heated oil and mix well. Add salt, Maggi then mix.
  • Add in the chopped leaves and mix until well incorporated.
  • To prepare pot. Line the bottom of a pot with empty cobs of corn. This creates a base that helps prevent water from getting into the Koki Corn. Now pour about half a cup of water into the pot and bring to a gentle boil while you proceed to wrap the Koki Corn.
  • When done with wrapping and all the bundles are in the pot, cover them with some more banana leaves (mostly the ones that got torn and were unusable) or aluminum foil. This helps to prevent the steam from escaping during cooking. Place the lidon the pot and cook for about 30 minutes. Every 5-10 minutes, open the pot and add in about half cup of water so it doesn't dry out.
  • Let it rest for about 10 minutes when cooked. Then unravel and serve warm.
  • Enjoy your yummy koki corn!
Tried this recipe?Let us know how it was!

Kwacoco Bible

Blessing Funmilayo
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0
Kwacoco Bible

Kwacoco Bible – made from grated cocoyam and mixed with spinach, smoked fish, red oil and other spices.

It is wrapped in plantain leaves, steamed until cooked through. Very filling, flavorful and aromatic side dish!

What is Kwacoco Bible?

Well known in Cameroon as kwacoco bible. It is a major staple enjoyed by the Bakweri tribe in the South West province.

It is prepared much like moin moin, and is a delightful recipe that can either be eaten alone or with a kpomo sauce as is eaten in the villages of Bakweri tribe.

Why is the name linked to a bible? I don’t know  …your guess is as good as mine.

Kwacoco Bible Recipe

Cocoyam  is cooked in all forms- fried, boiled, roasted and mashed in most parts of Africa. Mostly cooked as a side dish or one -pot meal.

It is a starchy root vegetable that is enjoyed in most tropical countries and goes under various names.

This starchy root with a hairy, kind of rough skin  sometimes  has a white or slightly pink interior. The pink ones are starchier and are really dry when cooked.

The flavor is actually quite strong, earthy, deep, and sometimes leaves a slight itch in the back of your throat.

Here, it is grated mixed with spinach, smoked fish, red oil and other spices. It then wrapped in plantain leaves, steamed until cooked through. Somewhat like this black-eyed fritters –moin moin, but with cocoyam

You can use a food processor to grate the cocoyam, it makes things easier  – you may use a grater. If you are a perfectionist and want the best texture use a grater.

If you have the spice country onions then by all means use it , It adds flavor a nutty flavor  to the this dish.

Increase the water or oil to make the cocoyam mixture moist enough, depending on the type of cocoyam used . Don’t go crazy with the water or oil 1/4 cup is good enough.

By the way, use foil paper, parchment paper if you do not have plantain leaves or place in plantain leaves first and then completely wrap in foil paper, if you are not using a steamer.

Serve warm and Enjoy!

Kwacoco Bible

Precious Nkeih
Grated cocoyams mixed with fish, and seasoning and cooked in banana leaves. It is an insanely delicious Cameroonian delicacy!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Cameroonian
Servings 8

Ingredients
  

  • 7 medium cocoyams taro
  • 1 cup palm oil - lightly warmed
  • 1 cup smoked fish - flaked
  • 1 cup crayfish - roughly blended
  • 3 small seasoning cubes Maggi
  • ½ teaspoon salt
  • 1 scotch bonnet pepper
  • ½ bunch cocoyam leaves or spinach - chopped

Instructions
 

  • Peel cocoyams then use a grater to grate into a smooth paste (please see video). You could use a food processor to process.
  • Mix together grated cocoyams with salt, Maggi, palm oil, spinach and fish until everything is well incorporated. [Prepare pot by lining the under with banana leaves or aluminium foil. Wrap about ¾ cup in each portion of banana leaves or aluminium foil. Place the litte wraps into the prepared pot. Cover all the wraps with some more aluminium foil of banana leaves then add in water to about half way of the wraps. Let it cook for one hour. Every 15 minutes, check and add more water so it doesn't burn. When it has cooked for one hour, allow the water left in pot to dry up then turn off the heat.
  • Unravel and enjoy.
Tried this recipe?Let us know how it was!

Kamounia

Nympha Nzeribe
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0
Kamounia

Kamounia, also known as Kamouneya, is a cumin-flavored beef and liver stew. It is used in Sudanese and Tunisian cuisines.

Lamb is also occasionally utilized as a key ingredient, and extra spices are included. It is occasionally served with or on top of cooked rice. Broth, garlic, olive oil, and parsley are examples of fundamental ingredients.

Kamounia is a classic beef meal that is actually a stew. This dish is quite excellent and heavily influenced by cumin powder. This meal is similarly cooked in Egyptian cuisine, although the Tunisian version includes Harissa and cumin powder, which the Egyptian version does not. There are various varieties of this meal, and lamb is sometimes used to prepare it. This stew goes best with rice.

Kamounia

Times Food
Print Recipe
Servings 4

Ingredients
  

  • 500 gm beef pieces
  • 1 teaspoon turmeric
  • 1 tablespoon harissa
  • 3 cloves garlic
  • 2 dashes salt
  • 500 gm mutton liver
  • 4 tablespoon virgin olive oil
  • 1 tablespoon tomato puree
  • 1 teaspoon red pepper
  • 2 teaspoon cumin powder
  • 1/2 teaspoon black pepper

Instructions
 

  • Cut the beef and liver. To cook your authentic Kamounia, first, you need to prepare the meat. So cut the beef (or veal) into pieces, and then cut the liver (beef or veal liver).
  • Cook the meat. In a large pan, pot or Dutch oven, pour the olive oil and heat. Once hot, add the pieces of meat and liver. Place on high heat and stir very often with delicacy for at least 5 minutes without adding water. Then, add a tablespoon of tomato puree and a tablespoon of harissa. Cook until the meat is tender. (Note: Harissa is a kind of Tunisian pepper puree and it's not necessary.)
  • Add spices and cook for 2-3 minutes. Add a teaspoon of cumin powder into your pot and stir well. Next, add turmeric, red pepper and stir once again. Finally, add salt & pepper along with water as per required consistency. Stir and cook for 30-40 minutes.
  • Add garlic cloves and remaining cumin powder. Once the meat is cooked, add garlic cloves along with the remaining cumin powder. Cook for another 5-10 minutes and serve hot with rice
Tried this recipe?Let us know how it was!
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