Add a little spice to your diet while participating in the World Day of Prayer

Recipes to recognize World Day of Prayer 2010

The food of Cameroon

The food of Cameroon is rich in spices. The staple foods eaten by the people of Cameroon vary from region to region,  depending on climate, and what is grown locally.

In general, the Cameroonian diet is characterized by starchy foods that are  eaten with spicy (often very hot) sauces. Meat on skewers, fried and roasted fish, curries and peppery soups are common  dishes.  In both north and south regions, the starchy foods are cooked, then pounded with a pestle (a hand-held tool,  usually wooden) until they form a sticky mass called fufu (or foofoo), which is then formed into balls and dipped into a  sauce.

West African Chicken-Peanut Soup
Makes 12 servings
4 tablespoons Oriental (dark) sesame oil
2 cups diced cooked chicken breast
1 cup chopped onions
1 tablespoon minced garlic
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1/2 to 1 teaspoon crushed red pepper flakes
6 cups canned or homemade chicken broth
1/2 cup tomato paste
1 15-ounce can chopped stewed tomatoes
1/4 cup plus 2 tablespoons chunky peanut butter

In large skillet, over medium heat, heat the sesame oil

Add chicken, onion and garlic and sauté over medium  heat until onion is translucent
Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed tomatoes and  peanut butter.
Heat thoroughly, but don’t boil.
Serve hot.

Fried Sweet Potatoes or Plantains 
3-4 medium sweet potatoes well-scrubbed or 3-4  plantains
1⁄2 tbsp salt
1⁄2 tbsp seasoning of choice/hot sauce
1⁄2- 1 cup peanut/soybean/safflower oil

Sprinkle them with seasoning of choice such as hot  sauce or any combination of powdered ginger, a bit of  cayenne or a bit of salt.

Slice the sweet potatoes or peeled plantains into 1/4 inch rounds.

Use either peanut, soybean or safflower oil to deep-fry
Heat the oil in a heavy saucepan
Fry the slices a few at a time until they are golden and  crisp on the outside but still soft on the inside. Remove  them from the oil with a slotted spoon and drain on paper  towels or newspaper.

Zom (Spinach with meat) 
2 pounds stew beef, cut into  small cubes 
water
4 tablespoons oil 
1 large onion, chopped 
2 pounds spinach, washed  and chopped 2 tomatoes chopped finely
1 tablespoon tomato paste
2 tablespoons peanut butter salt and pepper

Put the beef in saucepan with a little salt and enough  water to cover. 
Bring to a boil, covered, and simmer for 1-1/2 to 2 
Using a large pan, heat the oil and soften the onion.  Add the meat pieces and cook for two minutes.
Take 2 cups of the reserved beef broth. Add water if  necessary, then pour this in pan with onion and meat stir  thoroughly
Add spinach, tomatoes, tomato paste, peanut butter,  pepper and salt. Bring to a boil and then cover, reduce  heat and simmer for 30 minutes, stirring regularly.
Serve  with rice.

Banana Bread 
1-3/4 cups flour
a cup sugar
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon baking powder
3 medium ripe bananas  mashed
2 tablespoons margarine salt
 
Preheat oven to 350°F grease and flour one loaf pan.
Sift the flour together with baking soda and baking  powder and a little salt into a bowl.
In a larger bowl, cream the margarine and sugar, then  add the beaten eggs a little at a time
Add flour alternately with mashed bananas; stir well to  mix ingredients but do not over stir.
Put mixture into prepared loaf pan.
Bake for  approximately one hour, or until toothpick inserted in  middle comes out clean.
Remove from oven and cool in  pan for 15 minutes.
Turn out on wire rack to finish  cooling.