Poulet D.G (Chicken Plantains and Vegetables)

Poulet D.G

Poulet D.G is a cross between stir-fried chicken meal and Fricassee (classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream.). There are different variations to this meal depending on the preparation. Its name suggests that it is superior to other chicken meals and made for the […]

Puff-Puff (Deep Fried Dough)

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Most West African countries are familiar with the popular street food Puff- Puff, which is known by different names depending on the country. Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredient consist of: flour, sugar, yeast, water, salt and oil for deep frying. It […]

Kondres (Spicy Stewed Plantains)

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This popular Cameroonian stew with spicy, spicy steamed plantains, meat and vegetables is just plain exotic and delicious! It is widely known as Kondres and is firmly from the part part of Cameroon – contacts from the Bamelieke tribe. The ultimate African comfort food that is truly caring and wholesome. Ingredients 1 kg beef 2 […]

African Okra Soup

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For the health conscious, okra is a rich source of dietary fiber, minerals, and vitamins and a low calorie vegetable. Known in  most West African Countries as Okro, and the French speaking countries as gumbo. Okro Soup African-style loaded with shrimp , oxtails with or without Egusi. Zutaten 500 g Okra fresh or frozen 250g Meat […]

The Eru recipe

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Das Rezept von Eru: Eine Spezialität aus dem Südwesten Kameruns. Es ist ein leckeres Gericht, das auf allen unseren Tischen immer mehr einstimmig wird. Wenn wir über Erus Gericht in der kamerunischen Küche sprechen, wissen Sie schon, dass es eine Mischung aus zwei Gemüsen ist: Okok (eine Art Rahmspinat aus Kamerun, bekannt unter dem Name Gnetum africanum) und Water Leaf (eine Art Spinat mit kleinen Blättern, bekannt als Junger Spinat hier in Deustchland).

Mbongo Tchobi (African Spicy Black Stew)

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Mbongo Tchobi, also known as Mbongo, is an earthy, spicy sauce based on black tomatoes with a smooth, thick and velvety texture. Its unmistakable taste and color are achieved by burning “Hiomi” (Mbongo stick) over a hot, open flame. Then it is mixed and incorporated into the tomato stew with other spices. It is eaten with bobolo or cooked yellow plantain.