i would be helping all those who would like to have cameroonian recipes here, so just ask me,

How to cook Cameroonian Eru

Ingredients:
Sliced eru
palm oil
water leaf or spinach
cray fish (cray fish)
Smoked fish or stock fish
pepper (ground)
maggi
salt
meat
cow skin (kpomo)

Method
Boil meat and cow skin with a bit of salt, maggi and pepper ( u can also boil smoked fish if it is to strong
wash eru and put in a collender to drain the wash and slice waterleaf/spinach
when meat is and cow skin are ready, add water leaf/spinach and leave for a few minutes
Stir the waterleaf/spinach and make sure it looks cooked then u add your eru while stiring (this process is very delicate coz u need to make sure u don't put more eru than the water leaf can take)
Then u can pour your palm oil and smoked fish and leave for a while to cook (beware: don't cover the pot)
U can now put ur pepper, cray fish, maggi and salt and in a few minutes ur eru is ready.
It can be served with pounded fufu, water fufu, garri in short anything fufu.

ENJOY

Tessybaby, thanks for coming up with ERU recipe, can you please give me the recipe for NDOLE and how its is prepared.

NDOLE recipe

Ingredients

bitterleaf
Peeled groundnuts
onion
garlic
pepper
groundnut oil
meat
and smoked fish if u want

Method

wash and slice bitterleaf then put water on the fire to boil
when water is boiling already u add a small quantity of limestone (akanwa)
u can now pour the biterleal into the boiling water and leave to boil for a while (be careful not to put too much limestone or else ur bitterleaf would become too soft.)
You can now remove the bitterleaf from the fire and leave to cool, then u wash it so well dat it looses all the bitter taste.
Place the meat and smoked fish in a pot with a pinch of salt and maggi and leave to boil.
Blend ur peeled groundnuts and add to the meat and smoked fish. Leave to boil till the groundnut looses all its raw smell and taste.
Now u can add ur ground garlic, pepper and onion then maggi and stir for a while
add the washed bitterleaf bit by bit and make sure u don't put more than the groundnut paste can take. Leave to cook for about 15 minutes.

pour groundnut oil in a frying pan and place on the fire
when the oil is hot add sliced onions and let it fry (not burn) then pour the mixture into ur pot of ndole.
Your ndole is ready and can be served with plantains, miondo, bobolo and even rice

Thanks for the Ndole recipe. This one is quite different from the one my friend taught me but i lost the recipe. In that one there's no groundnut added and instead of g/nut oil, i used palm/oil with some celery. I will try out this and hope it comes out well. Thanks once again.

ohhh!!! I miss miyondo, I feel like eating it now! can you give me the recipe for achu?

Pls,recipe for ekpan coco anyone?

will be coming up with the recipes of achu and ekwang ASAP

RECIPE FOR ACHU AND YELLOW SOUP

Ingredients:

achu cocoyams
palm oil
smoked or fresh meat
cow skin (kpomo)
limestone
achu spices
pepper
maggi
salt

Method

wash and boil cocoyams with the skin ( do not peel the cocoyams)
when it is ready, pound cocyams into a smooth paste adding water
so it should not be hard like pounded fufu.

Boil meat and kpomo with a pinch of salt, maggi and some cloves of pepper.
when meat is ready, put another pot on the fire and pour in palm oil and heat for a about 3 minutes. You can now put off the fire and place both pots on the floor/sink.
dilute limestone in water and seave it to remove any stone/sand.
Pour the limestone bit by bit into the oil until u get a yellow mixture
pour the meat and fish from the other pot into the yellow mixture
stir well and add the achu spices, pepper, maggi and salt.

Your achu is ready.

EKWANG RECIPES

INGREDIENTS:
-6-7 red or white cocoyams (not achu coco)
-6 Maggie cubes, salt
-1 bottle palm oil
-Dry fish, Meat,
-Cocoyams leaves
-1 onion
-1 Cup Njanga(crey fish)
-,ginger, pepper.
- PATIENCE (lol)

PREPARATION:
Cut up meats and boil. Put 2 maggie cubes, pinch of salt, and half an Onion chopped. When ready keep aside.
Wash Cocoyams leaves and using hands, gently pull leaves from stem. Should be large enough to wrap coco mixture without splling at sides.
Peel coco yams and grater. Mix with 1 tsp salt.
grind ginger, pepper, 1/2 onion.
Oil bottom and sides of pot with a generous amount of palm oil.
Start wrapping grated cocoyams in Cocoyams leaves. Placement is very important, for this will make the everything stay together. So place wrapped coco in a tight alignment, and criss-cross to allow the easy circulation of water during cooking.
you can now put the pot on the fire with some of the water from the boiled meat and the boiled meat too.
After boiling for about 30mins while, add the smoked fish, salt and the ground ginger and onion, then the palm oil.
DO NOT STIR WITH SPOON. Lift both sides of pot with pot handlers, and gently shake. Keep heat on med-high and cook for about 30mins.


Put maggi, crayfish and pepper according to tates, in a few minutes your ekwang is ready.

tessybaby:

EKWANG RECIPES

INGREDIENTS:
-6-7 red or white cocoyams (not achu coco)
-6 Maggie cubes, salt
-1 bottle palm oil
-Dry fish, Meat,
-Cocoyams leaves
-1 onion
-1 Cup Njanga(crey fish)
-,ginger, pepper.
- PATIENCE (lol)

PREPARATION:
Cut up meats and boil. Put 2 maggie cubes, pinch of salt, and half an Onion chopped. When ready keep aside.
Wash Cocoyams leaves and using hands, gently pull leaves from stem. Should be large enough to wrap coco mixture without splling at sides.
Peel coco yams and grater. Mix with 1 tsp salt.
grind ginger, pepper, 1/2 onion.
Oil bottom and sides of pot with a generous amount of palm oil.
Start wrapping grated cocoyams in Cocoyams leaves. Placement is very important, for this will make the everything stay together. So place wrapped coco in a tight alignment, and criss-cross to allow the easy circulation of water during cooking.
you can now put the pot on the fire with some of the water from the boiled meat and the boiled meat too.
After boiling for about 30mins while, add the smoked fish, salt and the ground ginger and onion, then the palm oil.
DO NOT STIR WITH SPOON. Lift both sides of pot with pot handlers, and gently shake. Keep heat on med-high and cook for about 30mins.


Put maggi, crayfish and pepper according to tates, in a few minutes your ekwang is ready.

thank yous

wow
thanx tessybaby for this thread
i love cameroonian dishes
they are just so nice
hope u will help us with many more recipes

I have heard that people cook the beef leg meat in Achu soup with the bones in it and serve it that way. Is that what you mean when you specify meat or are there variations for cooking it?

Thanks!

Cameroon dishes are tasty!

Would be nice to see pictures. I have eaten them but haven't got a clue what they are called

tessybaby, i ate this one cameroonian dishes a few months ago.
it was DIVINE. black eyed peas with tomato and stuff. we have something
similar in nigeria, but this one was different.

i've been trying to get the recipe from the lady who made it but its hard to reach her.
how do u cook this thing?

@ w koko
it depends on what type of meat u want in ur achu soup
but what i know is dat fresh fish is never used as it can spoil the taste/colour
of the soup
the cow leg is usually used in cameroon to prepare pepper soup and yes it is served with the bones

@ africhika
i'll have to look dat up coz cameroonians have so many different meals. can u please describe this meal well so i can get a clue?
what did u eat it with? plantains, fufu, rice etc?

@chika98
i'll upload some photos later

fufu and eru

achu

can we get cameroun ingredient here in Nigeria?

I can't really tell coz am not in naija
but i know some people who travel from cameroon to naija always take along some
cameroonian ingredients like green spices, pepper, maggi and so on.

i think we have those one u mention here in Nigeria.

yeah i know
but i think some people would prefere using
cameroonian ingredients to cook cameroonian meals
dats why they still take along these ingredients to naija
the same way some nigerians in cameroon bring along naija ingredients
when they travel from nigeria

I guess u are a Nigerian in Cameroun right?

no
am a cameroonian in cameroon
i have had many nigerian friends and neigbours
throughout my life and am interested in so many
naija stuff
u guys are amazing

Good Tessy sisterl but you have forgotten Mbongo Tchobi meal from the Bassa tribe very tasty as well!!!

wow tessy, im so glad to have found this site; i can now try out these recipes.
do you have the recipe for KOKI? this is something i really miss and cannot find here in europe.
HELP! thanks tessy!

what is the spice njangsang?, used for peppersoup?, any pictures or english name?

yeah Nayah very tasty

mimi i'll get be back with dat recipe

yes Jovi Njansang is used for peppersoup and other meals too
belowis the picture

Poulet DG (Poulet Directeur Général)

What you need

One chicken, cut into serving-sized
One-quarter cup oil
Salt and black pepper to taste
One Maggi® cube and/or a one-inch piece of fresh ginger root (peeled and minced) or a teaspoon of powdered ginger and/or fresh herbs of your choice (parsley, celery leaf, etc.)
One garlic clove, minced
Two carrots, chopped
Haricots verts or thin French green beans, ends trimmed (optional)
Two or three sweet peppers (bell peppers): green, yellow, orange, or red, cleaned and chopped (optional)
Two tomatoes, chopped or canned tomatoes (optional)
one onion, chopped
What you do
If desired: Combine chicken, a tablespoon of oil, spices, carrots, green beans, and peppers in a bowl. (It's better to have most of the "optional" ingredients; carrots and bell peppers are the most common, tomatoes the least common.) Stir well. Let marinate for one to three hours.
Heat remaining oil in a very large skillet or dutch oven. Add onions and fry briefly, until they begin to become translucent. Add chicken and fry over high heat until lightly browned.
Add remaining ingredients, except tomatoes which should be saved for last. Reduce heat. Do not cover.
Simmer, stirring regularly, until chicken is done and liquid partly evaporated, leaving some sauce. (Add warm water by the tablespoon if the pot becomes dry before the chicken is done.) Add tomatoes (if desired), and simmer for a few minutes more.
Serve with Rice, Miondo (Cameroon's version of Baton de Manioc & Chikwangue), and Fried Plantains.
The Poulet DG can be mixed with the fried plantains immediately before serving

ndole can be made with potato leaf also correct?

**subscribing**
I know I shud use gOogle - but any chance sum1 hia knws a good cameroonian Restaurant in Lagos.