Increasing the consumption of vegetables is an important contribution to addressing malnutrition in the developing world. Vegetables are rich in provitamin A and vitamin C, several mineral micronutrients, and health-promoting phytochemicals with antioxidant, antibiotic, anticancer and other nutraceutical properties (Yang and Keding 2009). Increasing the consumption of vegetables is an important contribution to addressing malnutrition in the developing world. Vegetables are rich in provitamin A and vitamin C, several mineral micronutrients, and health-promoting phytochemicals with antioxidant, antibiotic, anticancer and other nutraceutical properties (Yang and Keding 2009). Thus their presentation, preparation, flavor and texture can be important issues for increasing consumption, particularly by vulnerable groups including children. The development of recipes incorporating vegetables in tasty and attractive meals is an extremely important and neglected research area (Keatinge et al. 2012). Appropriate combinations of different ingredients can make the consumption of vegetables a pleasant experience and also optimize the supply of essential nutrients. Cameroon is often referred to as “Africa in miniature” because of its cultural, ethnic, ecological and geographic diversity. It is Africa’s melting pot, where cultures from West and Central Africa meet. This diversity also extends to the Cameroonian kitchen, where a great variety of dishes can be found. Cameroon has many different tribes and almost all of these tribes have their own traditional dishes.
This book celebrates the knowledge and ingeniousness of Cameroonians in the preparation of vegetables. It focuses on amaranth, nightshade, African eggplant, jute mallow, and okra—five vegetables that are among the most consumed vegetables in Cameroon, and the most nutritious as well (Kamga et al. 2009). The authors are pleased to present you with this collection of traditional Cameroonian recipes that have been passed on from generation to generation. Cameroon is a bilingual country; we have taken some popular dishes from English-speaking regions and others from French-speaking regions.
