My mother comes from the western province of Cameroon, in the Noun Department, and more precisely from Foumban. She grew up in Foumbot. Anyone familiar with Cameroon knows that the Noun Department is one of the richest agricultural regions in the country.
As a child, I remember that the best tomatoes, green beans, peppers, carrots, white cabbage and other vegetables and fruits came from Foumbot and the surrounding area.
My mother always brought lots of fresh vegetables and fruit, including white cabbage, directly from her numerous family visits to Foumbot to Loum (the town where I grew up).
The next day there was often white cabbage, in dozens of different variations: with fresh tomatoes and meat or fish, with melon seeds and meat or fish, with peanuts…
I loved it and always looked forward to this day in particular.
I'm sharing one of these great recipes with you, taking you along on a little journey through my childhood memories.
Ingredients
- 1 white cabbage
- 500g smoked chicken
- 500g beef
- 4 tomatoes
- 1 onion
- 100ml cooking oil
- 1 tsp white pepper
- Salt
- 1 finger of ginger and 4 cloves of garlic or
- 1 tsp ginger-garlic paste
- Water
- 1 tbsp Magic Sauce
- 1 tbsp Magic sauce spicy
- 1 chili pepper (optional)
preparation
Clean the white cabbage and cut it into thin strips.
Then put it in a pot with salt and water and boil for about 10 minutes
Meanwhile, cut the beef into pieces, place it in a pot with water, salt and Magic Sauce, and cook for about 15 minutes, until the meat is tender
Cut the tomatoes into small cubes and set aside
Then drain the cooked white cabbage and rinse it with cold water. Squeeze out any remaining water from the cabbage and set it aside
Cut the smoked chicken into pieces and set aside
Remove the cooked beef from the pot, set the meat and meat jus aside
Add the beef to a pot with oil and fry until golden brown
Finely chop the onions and add them
Then add the tomatoes and fry for about 5 minutes, stirring constantly, until the tomatoes have reduced in volume
Add the smoked chicken and stir well, then add pepper and ginger-garlic paste
Add the white cabbage and the meat jus, mix well, cover and simmer for another 10 minutes
Add the spicy Magic Sauce, mix well, season to taste and it's ready
Et voilà! Bon appétit!
Chou blanc au poulet fumé - White cabbage with smoked chicken
Ingredients
- 1 kg white cabbage
- 500g smoked chicken
- 500g beef
- 4 large tomatoes
- 1 large onion
- 100 ml cooking oil
- 1 tsp white pepper
- 1 Finger ginger
- 4 cloves of garlic (or 1 tsp ginger-garlic paste)
- 1 tbsp Magic Sauce
- 1 chili pepper or Scotch bonnet or Habanero (optional)
- Water
- Salt
Instructions
- Clean the white cabbage and cut it into thin strips
- Place in a pot with salt and water and bring to a boil for about 10 minutes
- Meanwhile, cut the beef into pieces, place it in a pot with water, salt and Magic Sauce, and cook for about 15 minutes, until the meat is tender
- Cut the tomatoes into small cubes and set aside
- Then drain the cooked white cabbage and rinse it with cold water. Squeeze out any remaining water from the cabbage and set it aside
- Cut the smoked chicken into pieces and set aside
- Remove the cooked beef from the pot, set the meat and meat jus aside
- Add the beef to a pot with oil and fry until golden brown
- Finely chop the onions and add them
- Then add the tomatoes and fry for about 5 minutes, stirring constantly, until the tomatoes have reduced in volume
- Add the smoked chicken and stir well, then add pepper and ginger-garlic paste
- Add the white cabbage and the meat jus, mix well, cover and simmer for another 10 minutes
- Add the spicy Magic Sauce, mix well, season to taste and it's ready
