Pommes Pileés (Pounded Irish Potatoes & Beans)
Pommes Pileés is a very delicious meal which originates from the West Region of Cameroon (the Bamilekes). It's now one of my favourites though I didn't like it as a kid. When I came across the right recipe of Pomme Pileés my taste buds changed their attitude towards this meal.
Today, I'm sharing with you the recipe that made me fall in love with Pommes Pileés. It's the best recipe and it will give you a very tasty and flavoured Pomme Pileés.
How to make Pommes Pileés
Ingredients
Here is what you will need for this:
- Irish potatoes
- Palm (Red) oil
- Boiled beans
- Pepper (optional)
- Onions
- Salt
Preparation
Boil the beans till done. Rinse and drain water.
Grind pepper and slice the onions.
Peel potatoes and cut in medium halves so that it gets ready fast.
Put some palm oil in the pot and heat (don't bleach).
Add the potatoes to the hot oil and some salt. Let it fry in the pot covered. Open and stir every few minutes to prevent it from burning.
Add the onions when the potatoes are almost done and keep frying.
Add the beans and ground pepper to the potatoes when the potatoes are ready.
Stir it and turn off the fire or just take the pot off the fire.
Now pound or mash the potatoes (don't mash the beans) and mix as you do so to have an even spread of beans in the mashed potatoes.
Serve when the mixture is consistent.
Cameroonian Stewed Beans
I love stewed beans for their flavour and spiciness. In Cameroon, we love spicy food and we add a variety of ingredients to beans not only to make them smell good but also to taste good.
Today, I'm sharing with you one of the methods we use to stew beans in Cameroon (trust me there are many others). But this recipe won't only make your beans come out tasting so good, it will also have a very good flavour.
Honestly, I was amazed by the aroma from these beans when I cooked it and everyone kept commenting on the flavour the minute I open the pot to serve the beans. So how do we cook this kind of fine-smelling beans? Here is the recipe.
Ingredients
You'll need:
- Beans
- Tomatoes
- Onions
- Pepper (optional)
- Garlic
- Ginger
Leeks
- African nutmeg (or Deux cotés as called in Cameroon or Ehuru as called in Nigeria)
- Cutmanjo (I used dry cutmanjo leaves. You can use the fresh ones as well.)
- Seasoning cubes
- Salt
Cooking
- Wash and soak dry beans until it's well soaked and ready for cooking. Put the beans in a pot with enough water and cook.
- Start preparing ingredients when the beans are almost done. Slice tomatoes, onions and leeks. Grind garlic, ginger, pepper, African nutmeg and cutmanjo leaves. Do not mix ingredients while grinding. Grind each ingredient separately.
- When beans are well cooked and soft, drain them and rinse well with much water.
- Add some water and let it boil before adding the rest of the ingredients to the beans. Let it boil for a few more minutes before you switch off the fire.
- Serve your beans with rice or any tuber of your choice. I had mine with rice and it was superb.
Please leave your thoughts in a comment below or tell me if you would try this recipe or if you love spicy food.
Don't forget to share the recipe with your friends to help them try something new and nice.
Turning Coco Recipe (Cameroonian Cocoyam Porridge)
Easy to make yet delicious. 'Turning Coco' is one of those meals we often eat at grandma's because she cooks it best. This recipe I'm sharing with you today is a grandma's recipe for Cocoyam porridge. It needs the simplest ingredients but tastes amazing! Let's get into the recipe.
Ingredients
- Cocoyams
- Smoked fish
- Washed bitter leaves (Ndolé). If you bought them already washed, then rinse it again at home before cooking.
- Seasoning
- Palm oil
- Pepper (optional)
Cooking
- Peel and wash cocoyams
- Wash fish and add to the pot. You can open up the fish, take out the bones and cut it into smaller pieces like I did in this recipe. But in this one, I prefer to cook the fish whole.
- Add pepper, seasoning and water to the pot and boil.
- When the pot starts boiling, add some palm oil.
- Add bitter leaves to the pot when it's almost ready.
- You can add some more oil if you want it really oily and shiny like I did.
- Serve when done.
Hope this recipe is easy enough for you to follow and cook the best Cocoyam Porridge ever.
How To Cook Okro (Okra) Soup In 10mins
With the need to work harder to have a successful life, we become busier every day and it becomes more challenging to cook our own meals at home.
The good news is that some recipes take 10 minutes or less to cook, so we can still have a tasty homemade meal after a busy working day.
Today I am sharing with you the fastest way to cook Okro soup. Apart from it being my favourite, it is healthy. Here is my recipe for Okro that I want to eat in the next 10mins.
How to cook Okro soup in 10 minutes
Ingredients
- Okro
- Smoked fish
- Ginger
- Onion
- Vegetable oil
- Seasoning
Cooking
Wash and slice Okro
Peel and grind ginger and onion
Take out bones from the fish and wash
Put all ingredients in the pot with seasoning and enough water and let it boil.
Serve when Okro is ready.
I love my Okro green and not too soft so I turn it off when it is still very green and leave the pot open for it to cool because it keeps getting soft in the heat.
You can serve with garri which doesn't take much time to prepare as well.
How To Make Butter Flavored Pancakes
If you don't mind eating butter once in a while, this recipe is for you. This is a simple pancake recipe but rich in butter flavour. It's not just for the flavour but also the taste and texture.
How To Make Homemade Butter-Flavoured Pancakes
Ingredients
- Flour
- Eggs
- Butter
- Sugar
- Water
- Vegetable oil
Cooking
Mixture
- Break eggs, add sugar and butter and beat together.
- Pour some water into the mixture - enough for the number of pancakes you want to make.
- Put in some flour and mix to get a smooth mixture. The butter may not totally mix but that's fine. Just try to mix it to be as smooth as possible.
Frying
- Heat the frypan and add very little vegetable oil. Don't forget that the butter may be too oily if you add vegetable oil.
- Pour a sufficient quantity of the paste into the frypan and help it spread thin.
- Let it brown, turn the side and let it brown too.
- Fold while hot and serve.
Cocoyam Leaf Soup (Amba'a)
This meal is very common in my village and reminds me of my attachment to my culture. It's a very delicious and nourishing meal and very cheap to cook too. Hope you try cooking it.
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Ingredients:
- Cocoyam leaves
- Dry or smoked fish ('Mbonga')
- Onion
- Leeks or Shallot
- Pepper
- Red oil
- Salt and Maggi
- Cocoyams and or Sweet potatoes. The tubers may vary depending on your preference. Sweet yam is also another great option.
Preparation:
- Wash leaves very well and boil them directly in the pot (most of the time it is tied in plastic papers before boiling but realising the health risk of cooking food in plastics, I highly discourage you from doing that).
- While it's boiling, prepare the onion, leeks/shallot, and fish (by taking out the bones and breaking them into smaller pieces if large).
- When leaves are done that is when they are quite soft and won't itch, drain the water and grind it. You can let it get cold before you grind it on a grinding stone or in case you are using a machine like in my case you can grind it almost immediately. You can also decide to grind all ingredients with the leaves if you prefer.
- Pour some palm oil into the pot and let it get hot (but don't bleach).
- Put salt and Maggi.
- Add the sliced ingredients to the hot oil and let it fry.
- Put in the fish and continue frying.
- Put in the cocoyam leaf paste and stir till well mixed. Taste to make sure the seasoning is OK.
- Let it cook till it gets thicker.
- Serve with cocoyams and/or sweet potatoes.
The Best Ekwang Recipe in Cameroon
Ekwang is a very nutritious and rich delicacy from the South West Region of Cameroon. But now it's being eaten and appreciated in other parts of Cameroon and the world.
Ekwang is a delicious traditional meal and is highly appreciated by a lot of people. It may be a little time-consuming to prepare but hey, nothing good comes easy.
I can assure you that the taste is worth the time and while eating you can only feel grateful for the time you put in to prepare this meal.
Before we start, it's important to mention that our method of cooking in Cameroon and Africa in general, is based on estimations which we learn from our mothers and cooking experiences as we grow up. The quantities of the ingredients and seasoning used for the food will depend on the quantity of the food you are cooking.
That said, let's cook!
Ingredients
- Cocoyams
- Palm oil
- Smoked Fish (could be smoked Mackerel or 'Mbonga fish') or meat (could be smoked Beef or 'Bush meat')
- Cocoyam leaves
- Crayfish (optional)
- Onion
- Pepper(optional)
- 'Contry Onion' or 'Rondel'
- Ginger
- Seasoning
Preparation:
- Peel, wash and grate Cocoyams using a grater or grind it using a grinding machine.
- Prepare and grind all ingredients. Roast 'contry onion' and grind on a stone or break into small pieces before grinding with the machine. Wash the fish, take out the bones and break it into pieces.
- Wash the Cocoyam leaves properly and cut them into sizes that will enable you to wrap the paste perfectly in them.
- Add some salt to the cocoyam paste and wrap the paste in the leaves then put it in the pot to form a circle.
- Add the fish to the pot as you put in the wrapped paste so that the fish is evenly spread in the pot.
- You can slice some of the cocoyam leaves into the pot when you are done with wrapping.
- Add the fish to the pot as you put in the wrapped paste so that the fish is evenly spread in the pot.
- You can slice some of the cocoyam leaves into the pot when you are done with wrapping.
- Place the pot on a low flame and pour hot water on the Eqwang to harden the paste and quickly bring it to boiling point.
- Mix the seasoning with the ground ingredients and add to the pot when the Eqwang is almost ready.
- Add some palm oil.
- Add some palm oil.
- Add crayfish.
- Let it boil for a few more minutes and serve.
Bonne Appetit!
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