CAMEROONIAN YAM PEPPER SOUP

Ingredients:
1 Tomato, cubed
1 Leek sliced
1 Celery stick cut into small pieces
Handful of Njangsang
1 green bell pepper, deseeded and cubed
1 small Yam, cut into cubes
couple of Pèbè
Tofu, cubed
1 small onion, chopped
Garlic
Parsley
Salt
Water

Directions:
Peel the yam and cut it into pieces. Wash the yam twice. Place the yam in a pot, add a bit of water and cover. Cook the yam for about 15 to 20 minutes.

Meanwhile, chop the tomatoes into small dices. Mix the tomatoes with leeks and celery. Chop the bell pepper, and add in to the tomatoes mixture. Soak the njangsang in a bit of water, and then grind them. Add in the njangsang into the mixture. Add in the garlic and mix well. Take the pèbè, crack it to open, remove the part in the middle, soak it in a bit of water, and when it is soft enough, grind it. Add in the grounded pèbè into the mixture. Place all the ingredients in water in a pot. Boil over medium heat for 10-20 mintues, stirring a few times. Add the tofu and some salt. Boil for a further 10 minutes.

Place the steamed yam on a dish. Pour the soup over the yam. Serve hot.

CAMEROON SAVOURY MAIZE PIE

Ingredients:
125 grams maize flour (corn flour)
200 grams peanut butter
1 tomato
some parsley
300 milliliters water
½ teaspoon black pepper
1 teaspoon salt

Directions:
Melt the peanut butter in water to form a liquid mixture. Slowly add the maize flour to the peanut butter mixture stirring continuously to prevent bubbles forming. Mix well. Add the pepper and salt. Pour mixture into an oval shaped glass bowl and steam in a steamer for about an hour. When cooked take the pie out of the glass bowl. Cut the pie into thick slices. Garnish with thin slices of tomato and chopped parsley.

MOROCCAN CHICKPEA STEW 

Ingredients:-
2 tbs extra-virgin olive oil
1 large onion, diced
6 cloves garlic, pressed
2 tsp ground cinnamon
1/4 tsp cayenne pepper
2 heaped tsp paprika
1 (400g) can of chopped tomatoes
3 (400g) cans chickpeas, drained and rinsed well
40 fl oz/ 2 pints vegetable stock
2 tsp sugar
Sea salt
Freshly ground black pepper
5 oz/140 g package pre-washed baby spinach
12 sun dried tomatoes, chopped

Directions:-
Heat olive oil in a large pot over medium-high heat. Add the onion and saute until they begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and saute a minute or so. Add tomatoes, chickpeas, stock and sugar. Season with a couple pinches of salt and 10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes. Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, and sprinkle the sun dried tomato pieces on the top with a drizzle of their oil if desired.

PLANTAIN PATTY WITH RICE AND BEANS

Ingredients:
Rice & Beans
2 cups long grain rice washed and drained
2 cups cooked beans
3 cups coconut milk (or more if too dry)
3 tablespoons onion
3 tablespoons red pepper
2 tablespoons chopped garlic
2 teaspoons thyme
2 teaspoons salt
3 tablespoons soy sauce
1 tablespoon barbecue sauce
1 teaspoon Panamanian chili
5 teaspoons parsley
1 teaspoon black pepper
1 teaspoon oregano

Green Plantain Patty
½ teaspoon sea salt
1 tablespoon thyme
5 teaspoons chopped onion
Red pepper
Celery
Green plantain (with peel)
2 cups whole oats
Vegetable oil to fry
Garlic

Caribbean Sauce
1 teaspoon Panamanian chili
Tomato, minced
1 cup coriander
1 cup celery
2 tablespoons garlic
1 cup water
1 cup onion
½ teaspoon oil
A little oregano powder
A little black pepper
3 tablespoons soy sauce
Tapioca flour
A little water

Directions:
Rice & Beans
Cook the beans in coconut milk with  the onion, red pepper, chopped garlic, parsley, thyme, and salt. Add in the soy sauce and barbeque sauce. Add in the black pepper, oregano, and chopped panama’s chili. Let them cook for a about 20 minutes to get the coconut concentrated together with every of those fresh ingredients. Add in the rice to the coconut milk. Add some more of coconut milk if needed so the rice won’t be very dry. Pour some of Panamanian chili again and cover the pot with lid. Let it cook for a while. The dish is ready.

Green Plantain Patty
Grate the plantain including the peel. Add 2 cups of whole oats, onion and pepper. Add in the celery. Mix it with hands and form into balls and some like fillets. Fry the meat ball form and grill the filet form. Fry and grill until both sides are golden brown. Serve the meat ball and the fillet with the Caribbean Sauce.

Caribbean Sauce
In a blender, add the tomato, some coriander, celery. Add in the garlic, the water, and onion. Blend them, but not too much. Pour the sauce in a pot, and add in a tablespoon of oil. Add a little of chili, oregano powder, 3 tablespoon of soy sauce and Panamanian chili. Leave it to boil.
Stir some tapioca flour with a bit of water to thicken the Caribbean sauce. The sauce is ready.

Serve the rice with patties and sauce.