GOING GREEN! Gizzard green pepper sauce with Plantains

Chicken gizzard pepper sauce

Yeah...i decided to go green today! It looks delicious and taste delicious too! Chicken gizzard Souya is very common amongst Cameroonians out of home but forbidden at home. Yeah! traditionally, its the forbidden part to eat when elders are around. a tipical Bamenda Pa will not eat a gizzard souya! forget tradition and lets enjoy this. Lovely!

Going green!

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Souya á la Hausa with baked potatoes and salad

Ok this is delicious! this combination is worth trying. the potatoes are well baked and the soya is just the way its to be made. Special hausa pepper from Cameroon (secret recipe).

this is how the story went,
i made me some suya by accident

it blew me away, it blew me away

---Enjoy---

not forgetting Stella!

Enjoy your meal!

-some more-

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Fried_Rice

there you go!

Okay...this is entirely my own method of making this dish. i tune it up for my own convinience. i mainly use parboiled rice (Uncle-bens rice will do the trick too) coz its easy to pre-cook before baking in the oven. i love fresh mushrooms (Class 1). Steam some chicken breast or prefereably a whole pre mariniert-chicken (ginger-garlic-basil-mix) coz as the say a full chicken taste better than parts. here the stock is very important for the cooking. do not add any water during steaming. make sure you use this stock to simmer your mushroom, carrots, peas onions and paprika. add fresh paprika preferably at the end to avoid it being overcooked.  add maggie-black and white pepper to taste. add the pre-simmed vegetables with the chicken and 80% precooked parboiled rice and mix well. Put it in an oven dish and bake it at180°C till its dry.

This is it!

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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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