Cameroon, officially the Republic of Cameroon, is a country in west-central Africa. It is bordered by Nigeria to the west and north; Chad to the northeast; the Central African Republic to the east; and Equatorial Guinea, Gabon and the Republic of the Congo to the south. Its coastline lies on the Bight of Biafra, part of the Gulf of Guinea and the Atlantic Ocean. The country is sometimes identified as West African and other times as Central African, due to its strategic position at the crossroads between West and Central Africa. Its nearly 25 million people speak 250 native languages.
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and especially clam chowder are popular in the North American regions of New England and Atlantic Canada; and internationally in New Zealand.
The Bakweri are a Bantu ethnic group of the Republic of Cameroon. They are closely related to Cameroon's coastal peoples, particularly the Duala and Isubu.
Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the cuisine of the Khmer people. Over the course of its more than thousand-year-long history, Khmer cuisine has incorporated elements of Indian, Chinese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the neighbouring Thai, Vietnamese and Lao cuisines.
Fufu is a dough-like food found in West African cuisine. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It is often made in the traditional Ghanaian, Ivorian, Liberian, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. The viscosity is then adjusted based on personal preference and eaten with broth-like soups. Some countries, particularly Nigeria, have a version of fufu made from fermented Cassava dough that is eaten with thick textured stews. 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.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.
Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro, as yam in Malaysia and Singapore, kalo, dasheen, edo, madhumbe, marope, magogoya, patra, arbi or godere. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures, and taro is believed to have been one of the earliest cultivated plants.
Singaporean cuisine derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
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.
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.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
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.
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
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.
Dumpling is a broad class of dishes that consist of pieces of dough wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Abunuabunu is a local soup of the people from the Brong Ahafo Region of Ghana. It is made from cocoyam leaves together with other ingredients.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of Eastern, Central, Western, Northern, and Southern Europe, and their diaspora mainly concentrated in North America and other Western countries.
