Sunday Breakfast!

Yeah....its a kind of French omelette with ripe plantains. For me, its a perfect breakfast. Irish potatoes can also do the trick for those who do not like the sweet taste of ripe plantains. its a very simple combination of ripe plantains, eggs, tomatoes, leeks/onions and a pinch of salt-pepper-maggie to taste. fry the eggs over the freshly fried ripe plantains. i personally prefer it light-wet and fresh. ---Enjoy Sundays!---

Fried planti and eggs!

Here we go...Enjoy your meal

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Achombo....puff-puff and beans

They say tasty cameroonian foods have double names......such as chin-chin, njama-njama, fufu, and of course puff-puff. This is a very simple meal, easy to make and fits perfectly for breakfast and sunday supper. Its commonly eaten in the evenings, Boys just love Achombo. there is even a song by Bamenda based hip-hop artist Jovi celebrating Achombo. Almost all cameroonian dishes (this time...beans) have njanga (crayfish) or njanja-moto (smoked fish). the beans is prepared similar to chili-con-carne. You need a recipe, just contact me!

Achombo

puff-puff and beans

Frying puff-puff

puff puff

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Fufu and Njama-njama

I know this week has been too much vegetables.....but hey, its healthy. Common food of most of the Northwest region of Cameroon, from Bali to Oku. The good thing about vegetables (commonly Huckleberry) is that you can boil it with salt and eat it with a large fufu....lol. Chopped chicken (nkati-nkati) is commonly prepared by men only!.... to go with the njama-njama. Most households prepare it with just crayfish and no meat, fish or chicken. My favourite in descending order is beef, chicken, then fish... I love this finger eating foods! Enjoy!

njama-njama

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Basil-Ginger-Garlic steamed chicken breast with fried plantains and spinarch

Spicing up your day! After a long day at work and you have no time to cook long meals, this recipe will definitely reduce your time in the kitchen and spice up your day. I always make sure i have enough green vegetables when eating plantain and fresh spinarch is just the perfect vegetable I go for. In Cameroon there are lots of different kinds of vegetable you may want to choose from e.g. Huckleberry leaves and sweet-bitterleaves. Equal quantities of fresh ginger and garlic with a leaf or two of sweet basil are ground into paste. Use the ginger-garlic-basil paste to spice your chicken with salt, maggie cube and pepper. Add content to a moderate to high heated pot and stir once in a while. do not add anything else and let the chicken fry in its own fats till it has a light-gold-brown colour. Boil fresh spinarch half cooked with salt and little or no water. Roll your spinarch in the sauce from the chicken and serve with your favourite red wine. I used to make this chicken recipe and sold in my mothers bar serving it with palm wine.....Just lovely!

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