hosted by TWO SPOONS
The cultural diversity of Cameroon and the foods that are the result of such cultures combines to form the most extraordinary explosion of taste, texture and spice.
We have a variety of dishes ranging from seafood, vegetables and meat.
Come and join Rose-Mary Manga for a night filled with spice and history as we immerse ourselves in the culture and taste.
MISE EN BOUCHE
CAMAROES TART stuffed with Ndole (similar to spinach) with peanut and prawns.The Portuguese were the first Europeans to arrive in Cameroon in 1472. Navigating through the Wouri River, they were surprised by the amount of prawns they found. Consequently, the area was titled ‘Rio dos Camaroes’, meaning Shrimp river, which led to the naming of the country.
SOYA-Beef skewers cooked over a wood fire. This street food originates from the Hausa ethnic group in North Cameroon.
KOKI-Savoury cake made from black eye peas, steamed in a closed banana leaf. Food from the ethnic group Bakaka, in the Littoral related to the South West sea coast. (VG)
CEO-Perfect balance of sweet and Savoury, it is made of chicken, plantains, carrots, green beans, bell peppers, spices. It used to be served for the Cameroonian upper-class and is very popular.
GRILLED FISH-Seabass delicately braised and served with cassava mash. Grilled fish is sold in every corner in the capital city and it is quintessential a night time meal.
TROPICAL FRUIT SALAD