When people in Cameroon talk about couscous , they're referring to something completely different from what's understood as couscous here in Germany and some other parts of the world. In Cameroon couscous what's also called fufu Couscous, like fufu , comes in many variations: couscous de maïs (aka fufu) made from corn flour, couscous de mil (millet couscous), couscous de riz couscous), and so on.
In Cameroon, fufu usually the name for couscous de manioc , which is couscous made from cassava flour. A bit complicated, isn't it? But for me, as a Cameroonian, it's as simple as saying "Good morning."
Couscous itself is called "Couscous Algérien" in Cameroon and other West African countries. That is, Algerian couscous/Oriental couscous.
Couscous de maïs has been a part of my life for as long as I can remember. I grew up in Loum, but I'm from the Bamoun/ Bamun , a small kingdom in western Cameroon. The Bamun people are known for their expertise and love of couscous de maïs, called Pêhn in the Bamun language. So, for as long as I can remember, I've always been associated with couscous de maïs whenever someone learns about my background. It's time I shared this innate expertise with you.
My mother taught me how to make the best pêhn /couscous de mais/fufu in the world from cornmeal. The quality of the corn kernels is crucial. First, they are hulled, then the almost-naked kernels are ground into flour. But that's not all. This cornmeal must be mixed with cassava flour in the correct ratio to achieve the right consistency. A truly good pêhn should have a light corn aroma, be fluffy and light, and shouldn't stick to your fingers when eating. It can also be made more simply. You can achieve similar results with regular cornmeal or semolina and the correct ratio of cassava flour, or alternatively , potato flour . I'll show you how.
Ingredients
500 g cornflour or durum wheat semolina,
1 tbsp potato flour,
approx. 500 ml water
For me, the best sauce for good couscous is and always will be a good okra sauce. The combination " Couscous avec la sauce gombo " is almost as famous in Cameroon as "BHB/Beignet-Haricots-Bouillie".
I often use durum wheat semolina and potato flour as binders instead of conventional cornflour and cassava flour.
The whole thing as a video
Et voilà! Bon appétit!
Couscous de Mais
Ingredients
- 500 g cornflour (or durum wheat semolina)
- 50 g cassava flour (or 1 tbsp potato flour)
- approx. 500 ml water
Instructions
Preparation without cassava flour
- Bring the water to a boil
- Turn the stove down to medium heat
- Slowly add the cornmeal to the water, stirring evenly with a whisk to prevent lumps from forming, until a smooth batter is created
- Continue stirring with a wooden cooking spoon.
- Dissolve the potato flour in about 20 ml of water and add it to the porridge
- Stir for another 3 minutes until the desired consistency is reached
- Remove from the pot using a ladle and form a fist-sized ball in a cereal bowl
Preparation with cassava flour
- Thoroughly mix the corn and cassava flour together
- Bring the water to a boil
- Turn the stove down to medium heat
- Slowly add the flour mixture to the water, stirring evenly with a paddle to prevent lumps from forming, until a smooth dough/porridge is created
- Continue stirring with a wooden spoon until the desired consistency is reached
- Add approximately 100ml of water, cover, and simmer for approximately 3-5 minutes
- Then mix well until the desired consistency is reached
- Remove from the pot using a ladle and form a fist-sized ball in a cereal bowl
