Cameroon food - part 1
|Ndolé with fried plantains|
Food in tropical Africa, as everywhere in the world, is mainly made with local products. Notable exceptions: tomatoes have become a staple, after being imported by the Europeans who had themselves imported them from South America. Tomatoes are not quite as ubiquitous as in southern Italy, but are the go-to item for sauces when a cook is in a crunch. Another import is salt cod, also known in the Americas as Bacalao. Cooked with what else... tomato sauce! Onions are also very popular, and I don’t think they are originally from the African continent.
Even after a third of his life spent in temperate climates, my husband will not touch a piece of fish sushi with a ten-foot pole! Meat and fish are either stewed, grilled over a wood fire, or fried.
|Miondo and N'dolé with shrimp|
Miondo are typically Duala; however, the Béti, from the center of Cameroon, have something similar, Ebobolo, much thicker than Miondo.