Cameroonian Fried Spinach Food
AFRICAN STEWED SPINACH
This is spinach cooked the African way with ethnic flavours. It makes a great side dish.
Provided by Precious of preciouscore.com
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Pour oil into a pot and heat on medium heat then saute the onions until translucent. Add in tomatoes and fry until acidity is all gone. Be sure to stir from time to time so the tomatoes don't burn.
- Add crayfish into the pot and stir. This will bring out a lovely aroma from the crayfish.
- Scatter in the Maggi, sprinkle in salt, add smoked turkey and dried fish or whatever meat/fish you are using. If it is too dry at this point, add a tablespoon of water and stir.
- Add in the spinach and mix well with the other ingredients until well incorporated. Let is sit on the fire for 5 minutes, as you stir lightly from time to time.
- Serve warm with boiled plantains, cassava (yuca roots), yams or even rice.
Nutrition Facts : Calories 461 kcal, Carbohydrate 19 g, Protein 28 g, Fat 33 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 101 mg, Sodium 1310 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 28 g, ServingSize 1 serving
CAMEROONIAN FRIED SPINACH
This recipe was modified from food I ate while in Cameroon. This is traditionally served with a whole grilled chicken and grilled potatoes and plantains. You eat everything with your fingers! (it tastes much better that way).
Provided by Becky
Categories Side Dish Vegetables Greens
Time 25m
Yield 3
Number Of Ingredients 5
Steps:
- Heat the olive oil in a wok, or large frying pan over medium-high heat. Add the mushrooms and onion, and saute until they are about halfway done. Dump in the spinach, and liberally sprinkle with garlic powder. Fry until the spinach has wilted, about 5 to 7 minutes.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 9.6 g, Fat 4.9 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 86.3 mg, Sugar 2.5 g
SESE PLANTAINS (CAMEROON)
This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personally, I find plantains too bland and sadly, this recipe didn't really improve my opinion. If you enjoy plantains this is a different way to cook them; if not this probably won't change your mind.
Provided by GiddyUpGo
Categories Tropical Fruits
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the plantains up into 6 pieces each. Bring the water to a boil and add the plantains. Cook for 10 minutes, then add the tomatoes, pepper and onion.
- Simmer for 10 more minutes, then add the stock cube. Cover the pot and give the cube about five minutes to dissolve, then add the palm oil.
- Cook for an additional 10 minutes and season to taste with salt and pepper. Sprinkle with cashews and serve.
Nutrition Facts : Calories 187.2, Fat 4, SaturatedFat 1.9, Sodium 27.5, Carbohydrate 40.1, Fiber 3.9, Sugar 19.3, Protein 2.4
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- In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.
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- Ndolè. Originally from Douala, the ndolè is a reference of the Cameroonian gastronomy. It is a vegetable plant whose bitter green leaves are eaten with meat, fish, game or seafood.
- DG Chicken. DG chicken is a dish and very popular in Cameroon. It consists of fried chicken with plantain (cut into slices and fried), carrot, green bean, peppers and spices.
- ROASTED FISH. Braised fish or roasted fish (mackerel, bar sole, tilapia, captain) is one of the most popular dishes of Cameroon. It is accompanied with condiments and pepper.
- The Nkui. The Nkui is a famous Cameroonian dish. It is a sticky bamileke sauce, brown or black in color. It is accompanied with corn couscous. Among the bamilekes, the custom would be that when a woman has just given birth, she is prepared for it at least once a week.
- Koki beans. Koki is a spicy preparation made from beans and palm oil, steamed in a closed banana leaf. This is a dish that you should eat hot. It comes from Cameroonian cultures in the regions of the West and the Littoral.
- Taro yellow sauce. The taro yellow sauce is a mythical dish of Cameroon. Taro is a tuber that piles a sauce until a greyish paste. This dish is served with the famous yellow sauce, based on palm oil and a mixture of a dozen spices, mushrooms and meat.
- Corn tchap. Corn tchap is a dish originating in western Cameroon. It consists of corn, red beans and smoked fish. [maxmegamenu location=max_mega_menu_2]
- Mbongo Tchobi. Specialty Bassa, Mbongo Tchobi is a delicious sauce of black color. It is accompanied by macabo boiled, plantain banana ripe or boiled.
- Eru. Eru is a mixture of okok vegetables and water leaf a sort of spinach with small leaves. It is also accompanied by beef, beef, smoked fish and crayfish.
- Okok or Fumbwa. Okok (also called fumbwa) is a typical dish of the Betis. It is a dish made from gnenum africanum leaves cut very finely, grilled peanut powder and palm nut juice.
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