Cameroon
Kondrè
Unripe plantains stewed whole with goat meat, garlic, ginger and a heavy blend of western-highland spices until the plantain absorbs the sauce.
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Cameroon
Kpwem
A Cameroonian dish of cassava leaves pounded and cooked with palm oil, garlic, and often fish or meat.
Cameroon
Mbongo Tchobi
Fish or meat stewed in a jet-black sauce made from burnt mbongo spice, njangsa and country onion.
Cameroon
Ndolé
Ndole
Bitterleaf boiled and washed repeatedly to draw out the bitterness, then cooked with ground peanuts, crayfish, beef, smoked fish and pork rind into a thick green stew.
Togo
Palm Nut Soup
Déku Déssi
A thick, red-orange palm nut soup from Togo, simmered with beef, offal, smoked fish, or crab; rich in palm oil and deeply savoury, traditionally eaten with akoumé or fufu.