Recipes from the West Region
The West is the Bamiléké highlands, from Bafoussam to Dschang. This is food that keeps you going: green plantains, potatoes, red palm oil and local spices. Pork kondrè slow-cooks plantain with the meat until the meat is very tender. Banane malaxée cooks plantain in a sauce of blended peanuts, and it is ready when the oil rises clear to the surface. Pommes pilées are potatoes pounded while still hot with huckleberry leaves, crayfish and smoked fish. Nkui, a stretchy sauce made by beating plant stems in warm water, is eaten by hand with soft corn fufu. Four step-by-step recipes on Lumo, for two people, with every ingredient delivered to your door in Yaoundé.
- Banane Malaxée Ouest · 1 hr
A Western Cameroon green-plantain stew with peanuts: plantains cooked in a blended peanut and country-spice sauce with smoked fish and red palm oil.
- Kondrè with pig meat Ouest · 2 hr 25 min
A warming Western-Highlands stew: green plantains slow-cooked with pork and a generous blend of country spices.
- Nkui Ouest · 1 hr 30 min
A traditional Bamiléké dish: Nkui stems worked in warm water into a glossy, stretchy sauce with country spices, eaten by hand with soft couscous.
- Pounded Potatoes Ouest · 1 hr
A Western-Highlands comfort dish: boiled Irish potatoes pounded with black beans and folded into red palm oil.