AFRICAN CUISINE.

Hello ladies and gents this is the viking telling you that today we are going to talk about the amazing country of

Cameroon

Cameroonian cuisine  is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shua-Arabs. Added to this is the influence of German colonialisation and later the French and English annexation of different parts of the country.

Staple foods in Cameroon include cassava, yams, yam, rice, plantain, potato, sweet potatoes, maize, beans, millet, a wide variety of cocyams, and a wide variety of vegetables too.

The French introduced French bread which is very widely consumed and a breakfast staple in the French speaking parts of Cameroon, while in the English speaking parts, British plain pan-loafs locally called "Kumba bread" and a less richer form of dinner rolls are very common. The main source of protein for most inhabitants is fish, poultry is also eaten and beef. Bush meat, was commonly consumed, some of the most sought-after species being the pangolin, the porcupine and the giant rat, though because of rarity these are looked upon now as delicacies. There is also a thriving, illegal trade in endangered bush meat species such as chimpanzee and gorilla.

Accra Cassava

Ingredients

• 2 pounds grated cassava frozen is ok
• 3/4 teaspoons salt or more adjust to suit taste buds
• 3 large overly ripe bananas optional

Instructions

1. Using a cheese cloth or kitchen cloth , squeeze the grated cassava. It should be dry with very little moisture. Set aside.
2. Mash overly ripe bananas with a potato masher, spoon or place in a food processor or blender until puree.
3. In a medium bowl, add cassava, salt and mashed bananas- mix well. Mixture should be firm enough to roll into balls.
4. Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls.
5. Heat oil ( about 3 inches deep) to 375 degrees in a skillet or saucepan.You may also use the oil test by dropping a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365. Gently place cassava balls in hot oil and fry until golden brown .
6.  Remove from hot oil , drain well, and serve.

And as always have a chilled day from the viking