Ogbono Soup Recipe - Cameroonian recipe 

Ingredients

Prepping the ingredients

Cooking 

Harvested waterleaf from my garden

My mixed waterfufu before cooking. I didn't take pictures of the cooking process

Ogbono soup

Ogbono soup and waterfufu

Khoki Beans Recipe With Cocoyam Leaves | Cameroon Recipe

 

Ingredients and tools

Mortar

Banana\plantain leaves for tying

Palm oil

How to cook

When you are done wrapping them, put them in the pot and steam for at least 3 hours.

Here are the steps to wrap and tie the khoki in leaves in the pictures below.

My Banana Cake Adventures: A Hobby That’s Becoming a Lifestyle

There’s something so comforting about baking — the mixing, the waiting, the sweet aroma filling up the house. Lately, baking banana cakes has become a weekend ritual for me, and honestly, I’m loving every bit of it. I didn't expect to enjoy it this much since I've never baked and thought baking was so difficult. 

It all started with a simple desire to try baking at home for fun. I already had a banana cake recipe here on the blog — one I recorded while my grandmother was baking. Watching her make it so effortlessly made me want to try it myself. But as you can imagine, things didn’t go smoothly at first. 😅

Related: Easy Way to Bake a Fluffy Banana Cake All by Yourself

My first cake. It burned! It was so flat that it sank

This second cake was quite delicious, though. It would have been the best cake if it were fluffy

My second cake was heavier, but I improved by not burning it as much.

The first two cakes I baked were... well, not the best. They rose beautifully while baking, but sank right back down once they cooled. I was confused at first until I realised I had only been using baking powder, not adding bicarbonate of soda. So, on my third try, I added bicarbonate too — and guess what? The cake came out fluffy and soft. That was a big victory!

😍😋

The winning cake! I felt so proud that it was a success!

Since then, I’ve been tweaking the recipe, experimenting with measurements, and trying to make slightly bigger cakes. Sometimes they come out softer, sometimes they rise beautifully, and sometimes they fall flat again. Just the other day, I tried baking with only bicarbonate — like my grandma used to — but it sank again. I suspect the batter was too soft this time around.

This is my most recent cake, where I used just bicarbonate. It later fell like it never rose. It didn't burn at all or stick to the pan like some others; I'm proud of that.

This cake sank later. I was still experimenting, making a bigger cake

This cake was a success, too, though I almost missed getting it right because I wanted to make a bigger cake again

Still, each attempt is teaching me something new. I now know how to regulate the fire so the cake doesn’t burn. I’ve learned how to properly grease or line the baking pan so it doesn’t stick. My last cake didn’t burn or stick at all, which felt like progress!

One of the biggest wins for me, though, has been figuring out how to bake using a pot on my gas cooker. I used to think it wasn’t possible — or at least that I wouldn’t know how to do it right. But I tried it, and it worked! And now that I know how, nothing is stopping me from baking whenever I want.

My kids are always excited when I bake, even if the cake isn’t as fluffy as I hoped. As long as it tastes good, they’re happy — and thankfully, it always does. 😂

It made a delicious breakfast with yoghurt

Baking has slowly become more than just a fun activity. It’s now part of my lifestyle — something I look forward to doing every weekend, something that calms me, teaches me, and gives me little moments of joy (and sweet treats!). I plan to explore other cake recipes too with time, but for now, banana cake is holding a special place in my kitchen and my heart.

So here’s to more weekend baking sessions, more lessons learned, and hopefully, more fluffy banana cakes ahead!

Do you have any hobbies you are into right now? I would love to hear your experience in the comments.