Cameroon – Bahana Burnt Plum With Boiled Native Cocoyams


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by Wirba Brice Divine Ransinyuy

Bahana burnt plum is a local cuisine known for the fact that it is being eaten at the sunset when the whole family is being gathered around a  burning fire telling themselves stories of different kind from epic stories to comic stories with the whole family laughing cheerfully enjoying themselves. So as that this family gathering around a burning fire should be complete, the chewing and eating of burnt plum with boiled native cocoyams is an important part of this family evening gathering as it has symbolism in it that is moved from one generation to another, maintaining the same cultural intergrity with no change of persepective and doubt in sight. It is really gathering worth living and partaking, no matter your age group or social class. It breaks down any form of discrimination. At this moment, everyone is equal to others and to himself also. This family gathering around burnt plum with boiled native cocoyams have been perpetuated from one generation to the next, despite the fast approaching of Western civilisation and technological advancement daily. Bahana burnt plum with boiled native cocoyams is a tradition coming from the Bahana, a village locality found in the Western part of Cameroon. Since then, it has moved to other localities, notably the NorthWest region.

Cooking method

Bahana burnt plum with boiled native cocoyams is cooked by roasting and boiling

Cooking ingredients

  1. A packet of raw plum
  2. A hype of raw cocoyams
  3. Salt to taste

Cooking process of Bahana burnt plum with boiled native cocoyams

  1. Wash the plum with clean water
  2. Wash the plum for about four to five times, making sure to remove all the dirt and unwanted particles from it.
  3. When you think it is finally and very clean, place in a dry clean bowl.
  4. Light up a charcoal fire
  5. When the fire is up, proceed to reducing the speed of the fire.
  6. When done, spread the plum beside, making sure to constantly turn the sides of the plum till you feel it is ready.
  7. In order to know that the plu mis ready, the plum will crack and water will flow from it. It will be same for the other plums.
  8. Do the same for other remaining plums.
  9. Depending on your desired quantity of plums you will like to eat, just follow the previous steps in order to make your burnt plum.

When you are done at the level of roasting the plum, proceed to the boiling of the native cocoyams

Cooking process of boiling the native cocoyams

  1. Wash the hype of native cocoyams
  2. Pour Five cups of water into the pot
  3. Put in salt, just a small pinch will be enough
  4. After putting in a little bit of salt into the pot, throw in the native cocoyams
  5. Close the pot for a very long time ranging from from from one hour thirty minutes to two hours for it to be fully boiled and ready.
  6. To known that it is ready, it will be soft. Though, let it not be too soft.
  7. When it is soft, remove from fire and serve in a bowl.

When you serve, light up fire again with a normal density using charcoal and wood, then invite family members so as to sit the fire and enjoy.

Enjoy your meal.

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