Cameroon
Cuisine
C O M M U N I T Y
“Many of us struggle with understanding our positioning in this world as we do not have “labels or identities” and are too far away from our birth homes to connect as one normally would. It is this generation that inspires me to continue to cook and to share my knowledge in culinary arts. My desire is the same as my forefathers - to contribute to the preservation and passing down of our Cameroon culture to the next generation.”
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-LATEST RECIPES-
-INGREDIENT SPOTLIGHT-
Eru (Gnetum africanum)
Eru or okazi is a dark green leafy vegetable consumed locally as vegetable in soups by the people of the Republic of Cameroon, Central African Republic, Gabon, Democratic Republic of Congo and Angola. After harvest, the leaves go through a process that involves washing, draining, and shredding into small slices before it’s used for cooking in traditional soups. Eru is one of the most common vegetables eaten in Cameroon today and it has a great social and economic value in countries where it is grown and consumed.
Learn about other unique ingredients in Ingredients Glossary.
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