Category:Preparation Methods for Cameroonian Cooking

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Because the main source of protein for most inhabitants is fish, there are lots of preparation methods for it. Fish is consumed either fresh, sun-dried or smoked. The larger fish are hacked into smaller portions and dried in the sun, flat on mats or suspended. When smoked, they are subjected to such intense heat that they are almost charred outside (sole). Certain roots, as well as the young shoots of the Palmyra palm are popular foods in Cameroon. The preparation method for them is simple: after boiling them, they are allowed to cool and then sucked in order to quench the thirst. After harvest, millet is stored in granaries either as ears or as grain. The grinding techniques used by families produce flour used either as it is or sieved. It is then used to make a paste which is the most common form in which millet is eaten. The pastas are made by pouring the flour in boiling water and stirring the mixture with a stick, leaving it to cook with the lid covered for a few minutes.