About Me

I am a student journalists at the University of Buea. Doramenu brings to you different African menus, that's beautiful and delicious dishes across Africa. U can check Cameroonian, Nigerian and Ghanian meals that you can enjoy with friends and families

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COOKING DELICIOUS KONDRÉ

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     Kondré is a common meal  of the  Western   region of Cameroon .  It  is   simple ,   economical ,   nutritious  and easy to cook plantain meal.      It is usually consumed during traditional occasions like weddings, family dinners, funerals and what have you. Having this on your table during weekends will give a broader smile to your house hold. INGREDIENTS –  4   tablespoons   palm   oil   ( red   oil ) – 10   green   plantain   bananas   (unripe) –  800g   of   beef or the tail of a cow -250g or 5 fresh tomatoes – 1   stalk  of  celery   with   leaves – 1   leek – 2   red   ‘aromatic’   hot pepper – 1   bunch   of   parsley – 1   onion 4 sheets of ginger – 4   cloves   of garlic -1 teaspoon   of   ...
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Kwacoco and Banga Soup: Eat with Passion

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      If you want to marry Bakweri woman, prepare! You have to prepare! Prepare to eat Timanambusa. Prepare!.    You see, kwacoco and  Banga soup us the traditional meal of the Bakweri people of South West Region of Cameroon. It is called"timanambusa". It means that you eat and come back. It is finger-licking and is different from kwacoco bible. It is made up of cocoyams steamed in banana leaves and the Banga soup is made up of  fresh palm nut.                          INGREDIENTS 7 large cocoyams. 10-12 banana leaves, cut into rectangules and warm over fire for wrapping. 1kg of fresh palm nuts. 3 seasoning cubes. 1/2 cup crayfish. 1 hot pepper 2 smoked fish of choice. 1 teaspoon salt. 1 medium onion. 1 handful chopped leafy green                   PROCEDURE KWACOCO Peel cocoyams and wash thoroughly. Grate in ...
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Mbongo Tchobi (Spicy Black Sauce)

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   Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It is distictive, taste and colour is achieved by burning"hiomi"( mbongo stick) over hot open flame. Then it is blended and incorporated into the tomato stew with other spices.                     INGREDIENTS 3 kg of white fresh fish. 10 ngansa 1/2 large onion. 4 tomatoes. 1/4 cup parsley. 1/2 cup basil. 4 cloves gallic. 2 green onions. 1/2-1 cup vegetable oil. 4-6 tablespoons mbongo spice. 2 cubes maggi. Salt to taste.                      PROCEDURE If using cat fish, pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish. (This removes all the sliminess of the fish). Skip this process if you are using any other white fish . Then set aside.  Lightly fry ngansa for about 5 minu...
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