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Kwacoco
Kwacoco, sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting of pureed cocoyam wrapped and steamed in banana leaves. It is consumed by different ethnic groups from Cameroon, specially the Kwe people, for whom the traditional meal usually consists of kwacoco served with banga and smoked fish. It is sometimes referred to as ''kwacoco bible'' when the cocoyam is mixed with other ingredients such as spinach, smoked fish, red oil and spices, and it can also be served along with many other stews and soups. The combination of kwacoco and banga is a staple food for rural communities in Cameroon, who rely on the fats and carbohydrates provided by these foods to subsist. During the world food crisis of 2008, local farmers were encouraged to produce more cocoyam, and urban consumers were told to promote its consumption over imported food. See also * List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cameroonian 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 Bantu peoples, Bantus, Bamileke people, Bamum people, Bamoun, Bamenda people and Baggara Arabs, Shuwa Arabs, as well as the influence of German, French and British colonization. Ingredients The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include: *Cassava *Plantain (cooking), Plantain *Peanuts *Fufu *Hot pepper/Penja white pepper *Maize *Eggplant *Okra *Bitterleaf *Tomato *Cocoyam *Bananas Specialties Among Cameroonian specialties are: * Fufu corn and njama njama (garden huckleberry leaves) * Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat) * Sangah (a mixture of maize, cassava leaf, and palm nut juice) * Mbanga soup and kwaco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banga (soup)
Palm nut soup or banga is a soup made from palm fruit common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine. By region Cameroon soup is a palm fruit soup in Cameroonian cuisine and West African cuisine. It is often served with kwacoco. The soup is Cameroon's version of the West African banga, a palm fruit soup eaten in areas including parts of Nigeria. In Cameroon is made using fresh palm nuts. Outside the area canned nuts can be used. Nigeria is a type of palm fruit soup from Southern (the Niger Delta) Nigeria, particularly the Urhobo ethnic group. This cuisine is quite different from , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthosoma
''Xanthosoma'' is a genus of flowering plants in the arum family, Araceae. The genus is native to tropical America but widely cultivated and naturalized in other tropical regions. Several are grown for their starchy corms, an important food staple of tropical regions, known variously as ''malanga'', ''otoy'', ''otoe'', cocoyam (or new cocoyam), ''tannia'', ''tannier'', ''yautía'', ''macabo'', ''ocumo'', ''macal'', ''taioba'', ''dasheen'', ''quequisque'', ''ʻape'' and (in Papua New Guinea) as Singapore taro (''taro kongkong''). Many other species, including especially '' Xanthosoma roseum'', are used as ornamental plants; in popular horticultural literature these species may be known as ‘ape due to resemblance to the true Polynesian ʻape, ''Alocasia macrorrhizos'', or as elephant ear from visual resemblance of the leaf to an elephant's ear. Sometimes the latter name is also applied to members in the closely related genera '' Caladium'', ''Colocasia'' (taro), and '' Alocasia''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cameroon
Cameroon, officially the Republic of Cameroon, is a country in Central Africa. It shares boundaries with 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. Due to its strategic position at the crossroads between West Africa and Central Africa, it has been categorized as being in both camps. Cameroon's population of nearly 31 million people speak 250 native languages, in addition to the national tongues of English and French, or both. Early inhabitants of the territory included the Sao civilisation around Lake Chad and the Baka people (Cameroon and Gabon), Baka hunter-gatherers in the southeastern rainforest. Portuguese discoveries, Portuguese explorers reached the coast in the 15th century and named the area ''Rio dos Camarões'' (''Shrimp River''), which became ''C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwe People
The Bakweri (or Kwe) are a Bantu ethnic group of the Republic of Cameroon. They are closely related to Cameroon's coastal peoples (the Sawa), particularly the Duala and Isubu. Early survey discussion of these topics may be found in Ardener 1956 and Dugast 1949 History Early population movements The Bakweri likely migrated to their present home east of the mountain in the mid-18th century. From the foothills, they gradually spread to the coast, and up the Mungo River and the various creeks that empty into it. In the process, they founded numerous villages, usually when individual families groups split off.Fanso 50. A rival Bakweri tradition says they descend from Mokuri or Mokule, a brother of the Duala's forebear Ewale, who migrated to the Mount Cameroon area for hunting. In addition, a few isolated villages, such as Maumu and Bojongo, claim some alternate descent and may represent earlier groups whom the expanding Bakweri absorbed. European contacts Portuguese traders ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eba Served With Fresh Fish Banga Soup In A Clay Pot
Ẹ̀bà ( Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries. The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste. ''Èbà'' is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, chilli paste in Togo, bitter leaf soup or with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as '' gbẹ̀gìrì'', ''ofe akwu'' ( banga soup) or egusi soup. In West Africa, there two types of garri, the white and yellow; the yellow garri is prepared by frying with the addition of palm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetables
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and tuberous root, root tubers, as well as non-roots such as bulbs, corms, rhizomes, and Stem tuber, stem tubers. Potatoes are technically not roots, and sweet potatoes are a type of root called tuberous roots. Description Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and balance of starches, sugars, and other carbohydrates. List of root vegetables The following list classifies root vegetables organized by their roots' anatomy. Modified plant stem * Corm **''Amorphophallus konjac'' (konjac) ** ''Colocasia esculenta'' (taro) ** ''Eleocharis dulcis'' (Chinese water chestnut) ** ''Ensete'' spp. (enset) ** ''Nymphaea'' spp. (waterlily) ** ''Pteridium esculentum'' ** ''Sagittaria'' spp. (arrowhead or wapatoo) ** ''Typha sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Foods
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
