Fufu is a dough-like food made from fresh or fermented cassava, found in West African as well as Caribbean cuisines. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, both Congos, Cameroon, the Central African Republic, Angola and Gabon, as well as in the Caribbean. It is often made in the traditional Ghanaian, Cote D'ivoire, Liberia and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyams, and or mixing cassava/plantains or cocoyams flour with water and stirred on stove. It is then adjusted to increase or decrease the viscosity of the fufu based on personal preference and eaten with broth like liquid soups. Nigerian in particular and some other African countries version of Fufu is made from fermented Cassava dough called Akpu by Nigerians and it's eaten with thick textured stew like soups and this serves as one of the favourite meals in these parts Africa. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
The Centre Region occupies 69,000 km² of the central plains of the Republic of Cameroon. It is bordered to the north by the Adamawa Region, to the south by the South Region, to the east by the East Region, and to the West by the Littoral and West Regions. It is the second largest of Cameroon's regions in land area. Major ethnic groups include the Bassa, Ewondo, and Vute.
Traditionally, the various cuisines of Africa use a combination of plant and seed based, and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.
Egusi is the name for the protein-rich seeds of certain cucurbitaceous plants, which after being dried and ground are used as a major ingredient in West African cuisine.
Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and English colonialization.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Bazou is a town and commune located in the West Region of Cameroon. The town consists of 63 villages, and is one of the three subdivisions of the department of Ndé. Covering around 250 km2, it is located on the high plateau of Bamileke, 950–1400 m above sea level. The name Bazou comes from the Baze expression for walking because of the long migratory marches caused by frequent internal conflicts.
The Widikum people are an ethnic group of Cameroon and are one of the largest ethnic groups of the North-West Region of Cameroon.
Ndu is a town and commune in Donga-Mantung, a division in the Northwest Region of Cameroon. It lies at the northeast edge of the Bamenda Grassfields, on the eastern arc of the Ring Road. It is the highest elevation town in Cameroon.
The Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain and Islamic states such as Morocco. Its cuisine incorporates various meats, including game and bushmeat as well as imports. Fish and chicken are common dishes.
Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions garlic, chiles and peanuts.
Bissau-Guinean cuisine is the food culture of Guinea-Bissau, a nation on Africa's west coast along the Atlantic Ocean. Rice is a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported and food insecurity is a problem in large part due to coups, corruption and inflation. Cashews are grown for export. Coconut, palm nut, and olives are also grown.
Palm nut soup is a soup made from palm fruit and it is common in the African community. It originated from the Urhobo tribe in Delta State, Nigeria. Palm nut soup has become a continental soup.
Mmuock Leteh is a community of the Mmuock tribe. Administratively, it is found in the Wabane subdivision of the Lebialem Division in the Southwest Region of Cameroon. Located at 5.675°N/10.041°E, it is the last village on the northwestern border with the West Region of the country. Colonial administrators called it Fotang after the name of the traditional ruler. As a result, the village is today alternatively known as Fotang, and that name is retained on some administrative maps of Cameroon and on satellite imagery.
Tayap is a small village of Cameroon located in the Centre Region, between the country's capital Yaounde (86 km) and Douala (164 km). The village of Tayap is part of the Ngog-Mapubi district of the Nyong-et-Kéllé department.
Wainamah is one of 33 villages in the town of Jakiri, Cameroon. It is the second village into Jakiri from Bamenda. It is located along the Ring Road in the North West Region of Cameroon, on a hill. It is bounded by Babessi town in Ngoketuja Division and villages like Sarkong, Ntseimban, Waarin, Limbo and Kwansoh.
