by Djougwa Kouemo Patricia
Black sauce with plantains and white sauce is a meal of two extremes, white and black. The black sauce represents the black soil on which the inhabitants plant in order to have what to eat and the white sauce represents the white products they get after a hard and difficult time of planting. This is why for them this meal is very symbolic and important to them. They do not mind how many it can be eaten per month, the most important thing is the joy it brings to them. Actually, it is very hard to plant the products that is needed to make the black sauce and the white sauce, a more reason they have to enjoy it thoroughly. The people planting the plants and product know the value of what they eat since it is being planted by them. Black sauce with plantains and white sauce is prepared in the West region of Cameroon.
- Ji-ji plant and seeds used in cooking the black sauce.
- A cup of pistache seeds.
- Ripe plantains.
- A little bit of salt.
- Half cup of groundnut oil.
- The ideal to start with is to wash the Ji-ji plant and its seeds.
- Then you slice the Ji-ji plant and its seeds which you later on grind it.
- Gring the pistache seeds.
- Put a little bit of groundnut oil in the pot.
- First cook the white sauce before cooking the black sauce.
- Having put groundnut oil in the pot, pour the grinded pistache seeds in the pot.
- Put a little bit of salt and close the pot.
- It shall be ready within five minutes.
- When it is ready, cook then the black sauce.
- In order to cook the black sauce, put a little bit of groundnut oil in the pot.
- Pour the grinded Ji-ji plant and its seeds in the hot oil.
- Turn the food.
- Put a little bit of salt and water in the pot.
- It should take you maximum five minutes to be eaten.
- The final thing to do is to remove the peelings off the plantains, then cut it into small portions.
- After this, fry the plantains. Make sure to drain the groundnut oil from it so that it will not be wet or soaked as a result of the groundnut oil.
Bonne Dégustation à vous.