Kwacoco and Mbanga Soup

Ingredients
– 6 medium Cocoyams
– treated Plantain leaves
– 1kg of palm nuts
– Boiled Beef
– smoked fish and/or stock fish
– Beef cubes
– Salt
– Pepper
– Ground onion
– Ground crayfish

METHOD
– Peel, wash and grate cocoyams into a paste. If cocoyams are too dry, you may need to add a bit of water to the paste and mix well (use a wooden spoon as cocoyams will cause a short lasting itching)
– Add a pinch of salt and mix
– wash treated plantain leaves (treat by passing over an open flame to make them supple) and wrap the paste as demonstrated in the post “Kwacoco Bible” on this blog.
– place the wrapped cocoyam paste in an iron pot lined with plantain leaves and boil for about 1h 30mins to 2hrs adding water as it dries up until kwacoco is done.

-Wash and boil palm nuts (Mbanga) until tender and strain out water.
– Pound in a mortar using a pestle until it looks like the picture below. (Please do not crush the kernels)
– scoop out the pounded palm nuts and place in a bowl.
– Pour in some warm water. Mix up with your hand (as if mixing dough) so the pulp mixes properly with warm water.
– Sieve out the water (now mixed with pulp) into a sizeable pot and repeat the previous step until all the pulp is washed off the Kernels and chaff.
– Place pot of soup on the fire, add in washed and cut stock fish, beef and allow to boil. (Pls do not cover the pot as the soup may foam and spill over.
– when the pot gets boiling, add in some salt and beef cubes to taste , some ground onion and pepper as desired. As the soup boils, the level begins to decrease and the consistency thickens.
– When Soup has boiled for about 1hr, you will notice that palm oil now floats at the top of the boiling soup. Add in some crayfish and smoked fish (only added now so it does not scatter into pieces from the long cooking time).
-Adjust taste and your Mbanga soup is ready.
– Serve hot with Kwacoco.

Tripe Provençale with Boiled Rice

Let’s leave out the regular tripe peppersoup, or tripe in Eru or tripe in Achu… Let’s add more fun and colour to it… Let’s have some Tripe Provençale. Yummy!!!

INGREDIENTS
– Boiled Tripe
– 6 Fresh tomatoes
– 1 large onion
– Garlic
– Cucumber
– 3 medium Carrots
– 1 large Green Pepper
– Beef cubes to taste
– Herbes de Provence
– A bit of white pepper
– Salt
– cooking oil

-Thoroughly wash, cut, season and boil tripe until tender.
– Wash and chop tomatoes, onions, garlic, Cucumber, leeks and celery.
– Wash peel and cut carrots into half discs. Wash and dice green pepper.
– In a sauce pan heat up some cooking oil and stir fry all chopped ingredients except carrots, cucumber and green pepper.
– When done, add seasoning to taste (white pepper, beef cubes, salt) if too dry add in a tiny bit of water and allow to simmer for 2 minutes.
– Add in boiled tripe and the remaining chopped vegetables and let simmer making sure carrots are not over cooked.
– Serve with boiled rice, dodo, potato chips etc

Yummy

Yummy

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tripe
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Snails Provençale with Boiled Rice

INGREDIENTS – Washed Snails
 – 4-6 Fresh tomatoes
 – 1 Large onion
 – Celery
 – Leeks
 – Garlic
 – White Pepper
 – Bay leaves
 – Carrots
 – Green Pepper
 – Beef cubes (Maggi)
 – Salt
 – Herbes de provence
– Pepper

METHOD – Season washed snails with beef cubes and boil until half done, strain, shallow fry and set aside.
 – Chop tomatoes, onions, celery, leeks, garlic.

– Wash and peel carrots and slice in to disc shapes. wash and remove core from green pepper. Chop moderately.

– Heat some oil in a pot on medium heat and stir fry all chopped ingredients except carrots and green pepper. Add in some white pepper, herbes de provence bay leaves, beef cubes, salt and allow to simmer until tomato is cooked.
 – Add in Chopped carrots and green pepper and mix up.
 – Add in snails, and allow to simmer for about 2 – 3 minutes more.

– Our snails Provençale is ready. Serve with boiled Rice, potato chips or fried ripe plantains (dodo). Bon Appetit

Fufu Corn with Huckleberry

INGREDIENTS

-Huckleberry
-Beef
-Smoked fish
-Tomatoes
-Onion
-Beef cubes
-Salt
-Crayfish
-Pepper
-Palm oil / or preferred Vegetable oil

-Corn flour (To obtain corn flour locally, you need to peel and mill dried corn grains into a smooth powder.)

METHOD
– Blanch huckleberry leaves in hot water, strain, cool, squeeze out and set aside.
– Wash, cut, season and boil beef until tender.
– Cut fish into small pieces removing all bones.
– Wash and chop tomatoes, onion and garlic. Grind crayfish.
– Heat oil of choice in a pot and add in chopped tomatoes, onion, pepper, beef and fish. Stir fry until tomatoes are cooked.
– Add in seasoning (salt, beef cubes) and stir. Add blanched huckleberry and mix up. Allow to simmer for about 15minutes.
– Add in crayfish and mix up. Allow to simmer for about 5 minutes more.
– Adjust taste and turn off heat.

N.B The method explained above is for sauteed huckleberry. If you prefer the typical traditional style, then please don’t use tomatoes etc.

FUFUCORN
– Bring a big pot of water to boil.
– When boiled, save some of the boiling water in a flask.
– Add corn flour into the remaining water, mixing with a wooden spoon as you add to prevent lumps
– Let the corn boil in the water for about 15 minutes.
– Take the pot off fire and mix up fufu corn properly with a wooden spoon until its smooth and lump free.
– Put pot on fire, add some of the saved hot water and allow to boil until fufu corn is well cooked. Check regularly to prevent pot from burning.
– When fufu corn is ready, take pot off fire, mix up properly, scoop and wrap up in cling film into desired sizes. store in a food flask to keep hot.
– Serve with Huckleberry

Fufu corn and huckeberry

Fufu corn and huckeberry

blanched huckleberry

blanched huckleberry

tomatoes, onions and pepper

tomatoes, onions and pepper

IMG-20130310-00762

boiled beef

boiled beef

Palm oil

Palm oil

frying tomatoes

frying tomatoes

huckleberry

huckleberry

corn flour

corn flour

fufucorn

fufucorn

water added in fufu corn to boil

water added in fufu corn to boil

almost done

almost done


CORNCHAFF

CORNCHAFF
I love this season in Cameroon because there is lots and lots of freshly harvested corn in our local markets. Koki Corn and Cornchaff are meals i don”t miss out on when i can find fresh Corn. Today there is Cornchaff on the menu. Enjoy and try it out. Bon Appetit

INGREDIENTS
– Corn
– Beans
– smoked fish
– smoked beef
– Kanda
– Crayfish
– Beef cubes
– Pepper
– Salt
– Onion
– Garlic
– Ginger
– Palm oil

METHOD
– Dehusk corn and boil grains until tender, Strain and set aside
– Pick and boil beans until tender. strain
– Cut smoked fish into small pieces, removing all bones, boil beef and Kanda, save beef stock.
– Grind onion, pepper, garlic and ginger
– Bring pre boiled corn and beans to boil in a pot all mixed up. The water should be the same level as the corn and beans.
– When pot begins to boil, add in smoked fish, beef, kanda, beef cubes, salt, pepper, onion, garlic, ginger and allow to boil for about another 30minutes. Notice that the cornchaff thickens as the water dries up.
– Add in palm oil, stir and allow to boil for about 30 minutes.
– Add in ground crayfish and stir, adjust taste, allow to simmer for 10 minutes more and your cornchaff is ready.

** I used fresh corn so i don’t need to use limestone to boil the corn since its not very hard. Alternatively, if you prefer dried corn, you will need to boil your corn grains with limestone which helps it get tender.

If you prefer to use some tomatoes then you can start out by chopping up the tomatoes and stir fry a little sauce with other ingredients , then take it from there.

POULET DG

INGREDIENTS
– 1 Chicken
– 6-8 Ripe plantains
– Vegetable Oil
– 5 Large fruit tomatoes
– Carrots
– Green Beans
– Green Pepper (Bell Pepper)
– Onions
-Leeks
-Celery
-Parsely
– Garlic
– A pinch of white pepper
– Beef cubes (Maggi)
– Salt
– Pepper

METHOD
– Wash, cut up chicken into table pieces, season with salt, maggi, a bit of ground garlic, a pinch of white pepper and boil until tender.
– Fry chicken until golden brown and set aside.
– wash, peel and slice carrots into discs(1/2cm in thickness). Wash, top & tail green beans and slice into inch lengths. Wash, remove core and dice green pepper.
– wash and chop tomatoes, celery, leeks, parsely. Onions. Peel wash and blend garlic and a bit of pepper.
– Wash, peel and slice ripe plantains same as carrots. Deep fry sliced ripe plantains until golden brown and set aside.
– Put some oil on medium heat, add in chopped onions, celery, leeks, parsely and stir fry for about 2 minutes. Then add in chopped tomatoes, ground garlic, pepper and stir fry until tomatoes are ready. Add in a bit of chicken stock if the sauce dries up.
– when sauce is ready, add maggi & salt to taste, add in carrots, green beans, green pepper, a bit of chicken stock and allow to simmer for 3 minutes.
– Add in fried ripe plantains and mix up with a wooden spoon. Allow to simmer for 2 minutes.
– Add in fried chicken and mix up. If too dry add in a bit of chicken stock and allow to simmer for about 5 minutes and turn off heat.
– Poulet DG is ready, Serve hot. Bon Appetit!

Poulet DG

Poulet DG

Ripe plantain

Ripe plantain

Chicken

Chicken

Ingredients

Ingredients

Fried Chicken

Fried Chicken

Veggies

Veggies

Veggies & tomatoes

Veggies & tomatoes

fried ripe plantains added

fried ripe plantains added

fried chicken added

fried chicken added

Koki Corn

INGREDIENTS
– Fresh Corn (Dehusked)
– Palm oil
– A few Cocoyam leaves(finely shredded)
– Salt
– Maggi
– Pepper
– Plantain or Banana leaves (warmed over open flames)
– String to tie Koki Corn

METHOD
– Grind/mill corn grains into a not-so-smooth paste and place in a bowl.
– To prepare plantain leaves, warm whole leaves over open flames, lightly trim off the midrib but be careful not to destroy the leaves and wash them carefully.(If this is difficult to figure out, simply ask for “Leaves for Koki” in the market. “Bushfallers”, you could tie your koki in grease proof paper(commonly used to line baking tins) inside and then alluminium foil outside)
– Season with Salt, maggi and pepper to taste and stir.
– Add in Palm oil and stir (This should give a deep yellow colour)
– Add washed and finely shredded cocoyam leaves and stir until its all mixed up.
– Fold plantain leaves into two length wise and place in a smaller bowl.
– Pour in some of the corn mixture and hold all the sides together to form a medium sized bundle.
– Tie firmly with a string and place in a pot lined with a layer of plantain leaves. Repeat tying process until all of the koki is tied up.
– Cook on high heat for an hour and then reduce to medium and cook for 30mins. Bigger bundles will have a longer cooking time.
– when koki is ready, untie, slice into smaller pieces and serve hot.

koki Corn, Yummy!

koki Corn, Yummy!

koki ingredients

koki ingredients

all ingredients added

all ingredients added

Mixed up

Mixed up

Tied up and ready to cook

Tied up and ready to cook

Bon Appetit

Bon Appetit