Sylvia Cuisine

Gnetum africanum, commonly known as Eru is a wild plant that is harvested from  the forest in Cameroon. A traditional meal to the Bayangi tribe. In Nigeria, it is called Ukazi or Afang. Natives of Cross Rivers State use it to prepare the famous Afang soup. Afang soup has a striking similarity to Eru but it is more “soupy” and the Eru is ground or pounded prior to preparation. Another soup that really looks like Eru is the Edika Ikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It looks almost like Eru. Being a popular dish through out Cameroon and the world at large, i am yet to come across someone who doesn’t like this delicacy. I’ll show you below how to make the perfect Eru everytime but first let’s look at some Eru don’ts: -Don’t add water after adding in your Eru. It is a ‘dry soup’ You sure need water to cook your meat/fish but make sure the water is dried before you put in your spinach/waterleaf. The spinach will provide the moist...

Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, picnics, special events and occasions. Ingredients 3¾ cups (750g) long grain parboiled rice Vegetable Oil Chicken (whole chicken or chicken drumsticks) 100g cow liver 1 tablespoon Nigerian curry powder (NOT Indian Curry) ½ cup green beans 3 carrots Salt (to taste) 3 onions 3 stock/boullion cubes 1 tablespoon thyme Before you cook the Fried Rice Cut the vegetables Cut the Vegetables Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside. Prepare the liver and chicken 1. Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with th chicken as I did in the video below. 2. Cut the whole chick...

Potato hot pot is common in Cameroon and other countries as well. This recipe is a lot similar to Poulet DG. The main difference is you use potatoes in this one while you use plantains in Poulet DG. I love enjoying my plate of potato hot pot with a glass of something juicy. It is soooooo good!! cameroon potato hot pot_ Ingredients 20-25 medium size Irish potatoes (or Idaho) 6 tomatoes 1 onion 3 tablespoons ground garlic and ginger, 1 sprig of basil and 1 prig parsley 6 cloves garlic, 1 inch ginger 1 large carrot - chopped 15 green beans - chopped 1/3 green pepper - chopped 4 pounds chicken (whole or part of choice) about 2 kg 1 cup of canola oil 2 stems of green onions - chopped 3 small stock cubes 3.5g per cube Salt 1 teaspoon white pepper Instructions Cut chicken, rinse thoroughly then place in pot. Add half a cup of water, 2 teaspoons of the ginger, garlic and herb blend, salt and 1.4 teaspoon white pepper. Let it cook on medium heat for 20 minutes. Be sure to ...

Ndole is commonly eaten by many Cameroonians. It is a very attractive meal if well prepared. Just follow the procedures below and your delicious Ndole is ready.  Ingredients (1 cup) Groundnuts/Peanuts(Skinless) 1/2 pound shrimp 1/2 pound stockfish 1/2 pound Beef 4 garlic cloves 1 large Onion 3/4 cup Crayfish (ground) 2 Tablespoons Maggi ( Bouillon) 1 pound Bitter leaves (Spinach) 2-3 cups oil Procedure 1. In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it. 2. Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish. 3. Blend one onion and garlic into a fine paste and add to the mixtu...

Pudding Egusi (Egusi Pudding) is a traditional Cameroonian recipe for a classic dish of beef, dried crayfish and dried and smoked fish blended with ground egusi (pumpkin) seeds to form a paste that’s then steamed as a pudding in plantain leaf parcels. Ingredients : 500g beef,  minced 200g dried and smoked fish  1kg egusi seeds, finely ground 150g dried crayfish (dried prawns) 1 large onion salt, to taste 2 vegetable or beef stock  cubes  8 plantain (or banana) leaves hard-boiled eggs (optional)  hot chillies (optional)  Method: Cut the dried and smoked fish into small pieces, removing as many bones as you can.  Place in a bowl of warm water and set aside to soak.  Take half the onion and chop finely.  Place in a pot with the beef and 200ml water.  Bring to a boil. Crumble in 1 stock cube and season with a little salt. Cover the pot with a tight-fitting lid and cook for about 20 minutes, or until the beef is a...