Discover Cameroonian cuisine diversity: Eddoes / taro / taro from Cameroon
Taro, also called Madeira, Chou Chine or Datschine, is a food tuber from the tropics. The term can also refer to the plant itself, the other parts of which (stems and leaves) can also be eaten after preparation.
The western region of Cameroon is known for its diverse traditional dishes. Mashed taro with yellow sauce is a meal that makes the headlines of all major events in the population of the West.
When talking about this meal, you should know that crushed taro is a white puree obtained by grinding in mortar taro tubers that are boiled in water and stripped of their skin. The main ingredients for the yellow sauce are water, palm oil and vinegar. The beautiful yellow color aimed for is a function of the properties of the selected oil, but also and above all the correct dosage of water and traditional vinegar.
Preparation and storage
Storage and usage advice: Keep dry or cool
Country of origin: Cameroon
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Contact address: Germany
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