Cameroon Recipies

https://diningforwomen.org/wp-content/uploads/2014/01/DFW_June2013_RecipesCuisine.pdf

Cameroonian Peanut Soup
https://www.youtube.com/watch?v=h4bS9eXCkj0
Ingredients:
3 cups chicken broth or chicken stock
1 onion, minced
1 small sweet green pepper, minced
1 clove garlic, crushed
1 chili pepper, minced
1 carrot, chopped fine
2 tomatoes, chopped
1 cup natural unsweetened peanut butter
salt, black pepper and red pepper (to taste)
Directions:
Combine all ingredients except the peanut butter. Simmer over medium heat until everything is tender.
Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and
smooth.
http://recipes.wikia.com/wiki/Cameroonian_Peanut_Soup








Poulet DG ("DG" stands for "Directeur Général")
Ingredients:
1 whole chicken
3 tomatoes
3 ripe plantains
1 small onion
3 sweet peppers (green, red, yellow)
5 carrots
2 cloves garlic
1/3 cup chopped parsley (can use thyme or coriander
instead)
2 Leeks (optional)
1-2 cubes of chicken stock (e.g. Knorr/Maggi - 4 gram cubes)
black pepper
salt
oil
Directions:
Cut up the chicken and boil in a pot with the chicken stock, salt and pepper. While chicken is cooking, slice and
chop the onions (in half-moon shapes), carrots (in discs), sweet peppers (in cubes), garlic, parsley, leeks and
tomatoes. When chicken is ready, remove the pieces from the stock and keep the stock aside. Heat some oil
in a pot and fry the chicken until brown. Remove from oil and set aside.
In another pot, add a few tablespoons of oil, a teaspoon of salt, the onions and garlic and fry until onions turn
glassy. Add tomatoes and the remaining stock. Cook for about 2 minutes on high heat then reduce the heat
and allow to further cook, stirring intermittently. While sauce is cooking, peel and cut up the plantains in discs
about 1 inch thick. Heat some oil and fry the plantains until brown. Set aside. Put the chicken back in the
sauce, add the fried plantains and mix well. Serve hot.






AUTHENTIC NDOLE RECIPE ( CAMEROON BITTERLEAF CASSEROLE)
Authentic Ndole recipe (Cameroon Bitterleaf Casserole) for you to enjoy! This is one of the national dishes of Cameroon and staple in West Africa. The Ndole is like the Cameroonian flag revered by children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables!
The original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf .
Ndole is a marvel of Sawa tribe Littoral Province in Cameroon. Today several versions of this dish are: 1) Black Ndole with dried fish called “Biffaka” by Cameroonian locals 2) Green Ndole with meat and seafood 3) Very bitter Ndole called Ndole Amer.
INGREDIENTS
1.5lbs bitter-leaf
1.5lbs beef with bones – cut into pieces
4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
1/2 cup of celery – 1 branch
20 g of fresh ginger – grated
2 tbs Afro Fusion All purpose Seasoning
6 cloves of garlic – (divided)
3 cups Fresh peanut- depulped and parboiled for 5 minutes
1/2 cup- leeks or scallion or green onion
1/4 of habanero or Birdseye chili (optional)
salt – to taste
2 maggi bouillon – (divided)
1/2 cup peanut oil – ( divided) or to your taste
3 cups of beef stock)
30 medium size Prawns- 30
1 cup Crayfish ( Majanga) –
DIRECTIONS
1. In a deep pot at medium fire, bring your meat to Boil with 1/2 onion, afro fusion seasoning, Maggi bouillon (cube) and salt. Cook until the meat is tender. Reserve.
2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
3. In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minute to prevent burning down.
4. Taste the salt and season as needed with Maggi Bouillon.
5. Add the crayfish (crushed dried shrimp).
6. Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.The Base of your Ndole is Done.
FOR SERVING LIKE LOCALS YOU NEED A GARNISH
HOW TO MAKE THE NDOLE GARNISH
In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to get the color translucent. Pour this mixture over Your Ndole 5 minutes before serving.
Serve with boiled sweet plantain or fufu corn.
ENJOY!
Love Yollande
















Turning cocoyams (Cameroon)
posted Mar 10, 2010, 4:45 AM by Joshua Chiamba   [ updated Mar 19, 2010, 5:34 AM ]



Recipe
Turning cocoyams
Serves
4 people
Ingredients
1kg of cocoyam
¼ liter red palm oil
2 cubes if maggi (vegetables stock)
1 /4 kg of cratfish
1 onion
1 pepper
Preparation
Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
Put it in a pot and stand it in the fire and add two liters of water and salt
Ground the pepper or just slice it in the middle and add to it.
After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
Let it stay for thirty minutes and you stir it and remove the pot.
Extra information
It is vegetarian
Not spicy
Recipe contributor: Cristina Teng


















http://www.congocookbook.com/soup_and_stew_recipes/ndole_soup.html

Ndolé (Bitterleaf) Soup

Ndolé (or N'Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an odd combination. Look for bitterleaf and dried shrimp in international grocery stores. As the name implies, the bitterleaf (also called bitter leaf) adds a distinctive flavor to the soup, but if none is available substitute spinach or other greens. Skip the optional ingredients to make the most basic Ndolé soup.

traditional textile weaving in congo
What you need

two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) -- a combination of various greens and spinach can also be used
two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs could be substituted
two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
two cups raw shelled peanuts (or a cup of peanut butter and a cup of hot water)
one chopped onion
two teaspoon of fresh ginger root, finely minced (optional)
two cloves garlic, finely minced
six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
one-half teaspoon thyme (optional)
one-half teaspoon rosemary (optional)
one green bell pepper, chopped (optional)
one chile pepper, chopped (optional)
four cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
palm oil or vegetable oil for frying
salt, black pepper, cayenne pepper or red pepper (to taste)
What you do

If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves, clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil. If using dried shrimp, add a little water.
Soak the dried/salted fish in water for a few hours. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
If using fresh peanuts: Remove the skins from the peanuts. (It might help to boil them for a few minutes first.) Crush or chop the peanuts and then simmer them in two cups of water for about an hour. Add water if necessary. After they have cooked, crush them into a smooth paste.
If using beef or chicken: Fry the meat in a skillet and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduce heat to a simmer for several minutes.
Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes more.
Add the cooked peanut paste (or peanut butter and hot water). Stir and continue to cook the soup at a simmer.
Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat.
When the greens seem tender (after thirty minutes to an hour), heat oil in a skillet and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup.
Cook soup (adding water or stock if desired) until it is the consistency you like.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or boiled Yam or potato.