If you want to know more about the diverse food of Cameroon, you must visit this beautiful African country. Cameroonian cuisine is one of the most diverse in Africa, thanks to its geographical location and ethnic diversity. Its cuisine is influenced by the Bantu, Semi-bantu, Shuwa, and German cultures. In this article, you will learn about the different kinds of Cameroonian food, their nutritional value, and how to prepare them.
Ndole is a national dish of Cameroon, served at banquets and ceremonies throughout the country. This spicy stew is made from bitter leaves, peanuts and spinach. Although ndole is traditionally a side dish, it can also be eaten as a main dish. Locals consider ndole to be one of the country’s signature dishes. Unlike most other West African cuisines, Cameroon’s dishes have a distinctive flavor and texture.
One of the most delicious dishes in Cameroon is fufu and eru. This dish is a popular street food and can be made with chicken, sausages or even vegetables. This dish is also delicious and easy to prepare at home. Just make sure you purchase the right vegetables and seasonings, as eru can be expensive. Besides eru, pounded garri and boiled plantains go well with the dish.
Considering the country’s diverse topography, climate, and history, it’s no wonder that Cameroon foods vary so much from region to region. While traditional foods are primarily African, they do incorporate French, British, and German influences. You’ll often find grilled fish or meat skewered on a spit. And while it’s hard to imagine a Cameroonian meal without a dollop of fried plantain, you’ll find plenty of it on the streets.
The main source of protein in Cameroon is fish, which is either smoked or sun-dried. In the latter case, the larger fish are hacked into smaller pieces, suspended in the sun for a while, and then smoked. Certain roots are also popular and used in many recipes. Millet is ground into a paste and stored in granaries. To make this, you just pour some flour into boiling water and stir it in for a few minutes, then cook it to a desired consistency.
This study evaluated the nutritional value of 34 commonly consumed composite dishes from the Central Province of Cameroon. It found that the food supply was adequate in energy, but it was lacking in the nutrient-rich foods that help to maintain good health. The main energy-rich foods in the Cameroon diet include cassava, maize, wheat, palm oil, fruits, and dairy products. The study also examined the dietary habits of Cameroonians in relation to the consumption of these foods.
Although the nutritional value of Cameroon foods is not well known, many of these foods are considered to be high-value sources of vitamin A, antioxidants, and fibre. Those foods are also rich in minerals such as magnesium and phosphorus. However, these nutrients have not yet been studied for their benefits. In Cameroon, they are used as supplements and staple foods. To better understand their nutritional values, researchers are studying the bioactive compounds and proximate composition of 23 wild fruit species.
Many Cameroonian food dishes take hours to prepare, and some are known for their time-consuming nature. One of the most traditional dishes is ekwang, which is popular throughout the south-west region. Traditionally, this dish was a Nigerian delicacy, but in Cameroon, it is often prepared with smoked meat, fish, and a variety of spices. The resulting stew is full of nutty flavour and can be quite a laborious affair.
Fish is the staple food of Cameroon and can be fresh, sun-dried, or smoked. Fish is chopped into small portions, hung, and dried in the sun. It is smoked by applying heat. Certain roots are also eaten. In northern Cameroon, the young shoots of Palmyra palm are boiled and sucked to quench thirst. Aside from meat, Cameroonians also eat insects and small hunting animals.