Recipes from the Littoral Region
The Littoral is Douala, its port and the coast. It is home to ndolé, Cameroon's national dish: bitterleaf simmered in peanut paste with beef, smoked fish and crayfish. The secret is one step: wash the leaves several times to soften their bitterness. Poulet DG, short for "Directeur Général", is the dish for special occasions, served with fried ripe plantains. Koki is made from peeled black-eyed beans and red palm oil, steamed in leaves. Mbongo tchobi, the black sauce of the Bassa people, gets its colour from spices charred over the fire. Lumo has all four recipes step by step, for two people, with every ingredient delivered to your door in Yaoundé.
- Koki Littoral · 2 hr
A steamed bean cake: peeled black-eyed peas blended with red palm oil, wrapped in leaves and steamed until set.
- Mbongo Tchobi Littoral · 1 hr 10 min
The Bassa black sauce: fish simmered in a dark, smoky sauce of burnt spices, njansang and country pepper.
- Ndolé Littoral · 1 hr 30 min
Cameroon's national dish: washed bitterleaf simmered with a rich ground-peanut paste, beef, smoked fish and crayfish.
- Poulet DG Littoral · 1 hr 5 min
A festive 'Directeur Général' dish: fried chicken and ripe plantains tossed with colourful sautéed vegetables in a light tomato sauce.