Recipe: Peanut Butter Croissants (Groundnut Croissants)

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Makes 8 mini Peanut Butter Croissants Peanut butter rolled up into a steamy hot croissant - the ultimate snack, perfect with breakfast, lunch or dinner. While you are welcome to use homemade croissant dough, I had to take a short cut - it was one of those weeks. We'll call this fast food for the home cook. I guess you could say that my super-cook is giving way to super-mom. There was a time when I made my very own croissants from scratch. And I'll surely do it again, once Ava gets a … [Read more...]

Recipe: West African Peanut Sauce

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Makes 3/4 cup Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan Ingredients: 1/2 cup peanut butter (natural, not sweet) 1 Tbsp tomato paste 3/4 cup water pinch of cayenne pepper red palm oil Method: Heat oil over medium. Add a pinch of cayenne pepper. You can always add more at the end, if you can handle … [Read more...]

Recipe: Corn with Plantains

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Serves 4 Corn with plantains is a common pairing in West Africa. Add a little heat with your favorite hot pepper, or use regular bell peppers. Our version is vegetarian/vegan. Ingredients: 1 tsp red palm oil 1 lb fresh or frozen corn 2 yellow plantains 1 chili pepper (I used a poblano from my garden that turned red), diced 1/2 cup water Method: Heat up a little oil in a medium pot. Chop up a couple of plantains... ... and add them with the corn. If you're … [Read more...]

Recipe: Fried Fish

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Serves 3 Fried fish is a common food around the world. At its best this dish is crispy with a moist, flaky interior. The secret to great fried fish is to preheat the oil completely before adding the fish. Also, dredging the fish in a little flour ensures a golden, crispy surface. You can use any fish, just watch the thickness - thin pieces will cook up in a flash. Ingredients: 3 fish fillets (we used catfish) 1/4 cup flour 1 tsp pepper 1 tsp salt Method: In a large plate, … [Read more...]

Technique Thursday: Recipe: Mango Daiquiris

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A puckering combination of tart and sweet, the frozen Daiquiri blends ripe fruit, rum, and fresh lime juice with a mountain of shaved ice. This slushy sip of paradise makes it five o'clock everywhere. It's true. I've tested it myself. The original daiquiri from the early 1900's was nothing so complicated - a plain, stout mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. Today … [Read more...]

Menu: Cameroon

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My husband about climbed the walls with excitement when he found out we were making Groudnut Croissants (well, there was a five second delay, until he realized that by "Groundnut Croissants" I meant croissants spread with ooey gooey peanut butter). Who wouldn't? Peanut butter rolled up into a steaming croissant? Yes please! Our Cameroonian menu represents a crossroads of cultures and traditions. With elements of West African and French cuisine, the simple recipes below are easy to prepare and … [Read more...]

About the Food of Cameroon

Photo courtesy of the CIA World Factbook

Wild bush meat and French pastries. If you're going to stereotype Cameroon, that's just about the best way to do it. This unusual food combination stems from Cameroon's origins, in 1961, when this African country formed from the union of two colonies, one British and one French. Like most coastal African countries, the people on the shore towns of Cameroon rely on fish, serving them up grilled, fried (recipe), steamed in banana leaves, or stewed with plantains, corn, yams, or beans on … [Read more...]