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Tabi Orock Patricia Ebambo
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Resume:
Cameroonian cuisine: between diversity and richness
Cameroon is a country of great cultural diversity. Cameroonian cuisine is one of its main manifestations. The culinary variety of the country is explained by its different ethnic groups, the import of foreign gastronomic influences due to its history, and its particular climate that provides access to different products in its 10 Regions.
This diversity is found particularly in its hot or cold, sweet or dishes. La cuisine de mon pays offers a multitude of delicious recipes that showcase the pride of this place rightfully called ‘Africa in miniature’. Almost all the dishes from sub-Saharan Africa can be found in the pots of Cameroonian housewives. Whether you like meat, fish, cereals, fruit or vegetables, even the most discerning gourmet is sure to find something in this rich and varied cuisine.
Enjoy unique local recipes in La cuisine de mon pays that will satisfy your taste buds and bring a lot of happiness to your mouths. You will discover the specialties of each Region, various mouthwatering starchy foods, exquisite tropical drinks, and delicious traditional cakes for the pleasure of both young and old.
This array of gourmet and exotic dishes offers a taste palette of delicious aromas for lovers of delicate cuisine. Many regional dishes have gained national recognition and are cooked with some variations from one place to another, especially traditional cakes such as mimtumba, koki or cornel cake, or pumpkin seed dish. Some dishes have truly gained international acclaim, such as the famous ndolè or the renowned chicken DG with its rich palette of spices.
Foods are generally valued according to their production areas. In general, Cameroonians consume a variety of tropical fruits, both dried and fresh, available in their vital spaces (dates, tamarinds, avocados, bananas, guavas, papayas, mangoes, oranges, etc.).
Natives of coastal areas enjoy fish and seafood, while those from the forest or livestock areas prefer game meat, freshwater fish, green leaves, and tubers (cassava, yams, cocoyams, taro, sweet potatoes, etc.).
In the northern region, which is known for livestock farming, cereal products like rice, millet, sorghum, and corn accompany beef, goat, or sheep meats prepared in various sauces. Vegetable products such as cabbage, carrots, green beans, and potatoes hold a special place in the diets of the populations in the West and Northwest regions. However, traditional cuisine should be seen as belonging to the entire population, as in festivals and celebrations, especially in the southern part of the country, buffets are filled with a wide variety of dishes.
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