Recipes from the South-West Region
The South-West is Buea, Limbe and Mount Cameroon, an English-speaking region that looks out to the sea and to neighbouring Nigeria. Its cooking does not hold back on red palm oil, smoked fish and crayfish. Eru is the classic: finely shredded eru and waterleaf, simmered with beef and cow skin, eaten with water fufu or garri. Ekwang takes patience: grated cocoyam rolled in cocoyam leaves, one parcel at a time. Calabar-style afang soup and steamed egusi pudding complete the region's four recipes on Lumo. A tip for eru: cook the waterleaf first without adding water, it releases its own juice. Lumo delivers every ingredient to your door in Yaoundé.
- Afang Soup Sud-Ouest · 1 hr 30 min
A rich Calabar-style soup: pounded afang (okazi) leaves and waterleaf cooked with goat meat, dried fish, periwinkle and palm oil.
- Egusi Pudding Sud-Ouest · 1 hr 25 min
A steamed Cameroonian delicacy: ground melon seeds blended with stock and spices, wrapped in plantain leaves and steamed into a firm pudding.
- Ekwang Sud-Ouest · 2 hr 30 min
A South-West speciality: grated cocoyam wrapped in tender cocoyam leaves and slow-cooked with smoked fish, crayfish and red palm oil.
- Eru Sud-Ouest · 1 hr
A South-West classic: finely shredded eru (okazi) and waterleaf greens stewed with beef, cow skin, smoked fish and crayfish in plenty of red palm oil.