Cameroonian Cuisine
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High Quality Content by WIKIPEDIA articles! The Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era. The national dish of Cameroon is ndolé, a stew consisting of bitter leaves, nuts and fish or goat meat.Staple foods in Cameroon include cassava, yam, rice, plantain, potato, maize, beans, and millet. The French introduced French bread and Italian pasta, which are not as widely consumed, however, due to their price.The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. Common vegetables include tomatoes, bitterleaf, cassava leaves, okra, and garden egg.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130850494
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130850494
- Format Fachbuch
- Titel Cameroonian Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 72
- Genre Biologie
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