Cameroon – Yambassa Cow Leg With Hot Pepper

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Yambassa cow leg is a family festival that deals in the strengthening of the legs and the feet of the newly born baby in a hard world that demands stability and strength. It is very symbolic and unique to this local village as it is part and parcel of the customs and tradiions of the Yambassa locality. Yambassa locality is a village situated in between the centre region and the west region of Cameroon. It is 500 meter from the main road.

Cameroon – Cooking Monje Cabbage in the Mbassa Way With Boiled Ripe Plantains

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Cooking is actually an art which is not given to anyone or anybody anyhow. It is to those who merit it. Cabbage being cooked by the Mbassa has the taste of fried onions. Mbassa is a village situated in the Littoral part of Cameroon beside the Wouri River which is leading to the Atlantic ocean.

Cameroon — Nkeleng-nkeleng With Ripe Plantains

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Nkeleng-nkeleng is a leaf that is green in color having the taste of boiled groundnut. It is a local cuisine that can be prepared at anytime of the day. Nkeleng-nkeleng is generally perceived as a national language, meanwhile the disk is highly prepared in the Centre region by the francophones of the nation Cameroon.

Cameroon – Djemba-fin vegetable leaves with fried plantains

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Djemba-fin vegetable leaves is a type of leaf known for its medicinal effects, as it can be taken in so many forms. It is highly loved by people due to the health effect, positive effects, it brings to the human system and immune system. Djemba-fin is a village found in the South West region of Cameroon.

Cameroon – How to cook Bandjong yellow koki beans

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Bandjong yellow koki beans is a food cooked during special moments in this locality. It is prepared during knock doors and the welcoming and presentation of a new born baby. Bandjong is a locality located in the far ends of the Western region, the region close to the North West region.

Cameroon – Jollof rice

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I have once written about Jollof rice. This is a very simple cuisine that is valued and enjoyed by many around the world. This article today on Jollof rice is like any other I have written on, but this today will be slightly different.

Cameroon – Garri Fufu And Eggs

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Garri fufu and eggs is a cuisine being prepared for economic reasons. It was often prepared by the low class, but with interesting taste that it contains, all the classes of the society do prepare and enjoy the garri with eggs.

Cameroon – Agege Soup With Boiled Rice

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Agege soup is a local cuisine of tomatoes used that is on the point of rottening, making it to have a sweat taste and at the same time a sour taste. Agege soup with boiled rice is originating from Cameroon, precisely the Littoral part of Cameroon.

Cameroon – Dry Rice With Fish Smoked Fish And Fried Chicken

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Dry rice is a local cuisine that has the taste of salty rice. It is a favourite dish to many especially on Christmas Day as no family can do without the preparation of dry rice with smooked fish and fried chicken.

Cameroon – Chicken Secret

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Chicken secret is a local cuisine that is being prepared in Cameroon, precisely in the locality of Yoaunde, during gatherings of people or when people have been invited to a particular area for a particular reason. What makes it not easy is due to the fact that, to have the desired taste, it demands so much mastery which is not given to anyone.