Cameroonian cuisine
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Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era.
The national dish of Cameroon is ndolé, a stew consisting of fish or beef, nuts and bitter greens.[1] Staple foods in Cameroon include cassava, yam, rice, plantain, potato, maize, beans, and millet. The French introduced French bread and Italian pasta, which are not as widely consumed, however, due to their price. The main source of protein for most inhabitants is fish, with poultry and meat being too expensive for anything other than special occasions. Bush meat, however, is commonly consumed, some of the most sought after species being the pangolin, the porcupine and the giant rat. Regrettably, there is also a thriving, illegal trade in endangered bush meat species such as chimpanzee and gorilla.
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Influences[edit]
Given that Cameroon was colonised repeatedly, New World staples were introduced several centuries ago, as well as European cooking techniques and culture. It is also influenced by its geography, with distinct differences between its North and South regions.[2]
Ingredients[edit]
The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown.
Specialties[edit]
Among Cameroonian specialties are brochettes (a kind of barbecued kebab made from either chicken, beef, or goat), sangah (a mixture of maize, cassava leaf and palmnut juice) and ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste). Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the north).
See also[edit]
References[edit]
- ^ Brady, Emily (2008-11-05). "The Years of Living Nervously". New York Times. Retrieved 2008-12-07.
- ^ "Cameroon". Food by Country. Retrieved 13 May 2012.
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