Cameroonian food – part 2 - taste surprise
Before moving to Cameroon, I thought I knew all about the world’s foods. I was raised on American and Middle Eastern food, and was later introduced to a variety of European, Asian and North African cuisines.
At the beginning of my life in Cameroon, I’d often have lunch at my in-laws, who lived next door (we shared the same compound). One day, there was a heaping dish of light orange-colored sliced plantains. I thought to myself, “I didn’t know they used curry here!” and helped myself to a plateful. At the first bite, however, I realized my error: these plantains had nothing to do with curry. The orange-colored seasoning was red palm oil, and it tasted unlike anything I had ever eaten before. At that point, I really didn’t like it, and I thought I was not a fussy person!
The dish is called Miellé ma Sésé. The plantains are boiled and then mixed with the palm oil, and shaken till the oil has coated everything.
At the beginning of my life in Cameroon, I’d often have lunch at my in-laws, who lived next door (we shared the same compound). One day, there was a heaping dish of light orange-colored sliced plantains. I thought to myself, “I didn’t know they used curry here!” and helped myself to a plateful. At the first bite, however, I realized my error: these plantains had nothing to do with curry. The orange-colored seasoning was red palm oil, and it tasted unlike anything I had ever eaten before. At that point, I really didn’t like it, and I thought I was not a fussy person!
The dish is called Miellé ma Sésé. The plantains are boiled and then mixed with the palm oil, and shaken till the oil has coated everything.
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