Cameroon (Africa) 27 January 2023

1. Cameroon is located in the continent of Africa. It has Nigeria, Niger and Chad to the north, Sudan to the northeast, Central African Republic and South Sudan to the east, Democratic Republic of the Congo, and the Republic of the Congo to the southeast, Angola and Gabon to the south, and Equatorial Guinea to the west.

2. The capital is Yaoundé.
3. The official languages are French and English.
4. The climate is hot throughout the year with temperatures ranging from the low 70’s to the low
   80‘s. In the central region there are four seasons: light rainy from May to June, short dry from
   July to October, heavy rain from October to November, and long dry from December to May.
5. The staple foods are corn, millet, cassava, groundnuts, potatoes, plantains, yams, rice, beef,
   lamb, goat, chicken, and lots more
   (https://togetherwomenrise.org/customsandcuisine/customs-cuisine-ofcameroon/#:~:text=CAMEROONIAN%20CUISINE&text=Staple%20foods%20are%20region%
   20dependent,consumed%20all%20over%20the%20country).
   JOLLOF RICE AND CHICKEN (https://www.africanbites.com/chicken-jollof-rice/):

https://www.britannica.com/place/Cameroon

JOLLOF RICE AND CHICKEN (https://www.africanbites.com/chicken-jollof-rice/):

Chicken Thighs:

• 2-1/2 ~ 3 lbs. chicken thighs, about 5-6
• 2 tsp salt
• 2 tsp onion powder
• ½ tsp dried thyme or oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp white pepper
• ½ tsp cayenne pepper
• ½ tsp chicken bouillon powder (you may replace with salt)

1. Wash chicken thighs, wipe with a paper towel.
2. Combine spices and mix well.
3. Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and
   pepper or your favorite spice mix.
4. Add about 2 TBSP of oil to the skillet or Dutch oven or oven-safe pot/pan.
5. Brown chicken on both side for about minutes each. Be very careful with the chicken, it
   shouldn’t burn.
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   Jollof Rice:

• 2 TBSP oil
• 1 medium onion
• ½ tsp minced garlic
• 2 C uncooked rice (I used basmati rice)
• 8 oz. canned puree tomato sauce
• 3 C chicken stock or water
• 1 tsp salt
• 1 tsp paprika
• 1 tsp white pepper
• ½ ~ 1 tsp chicken bouillon
• ½ lb. or more vegetables (carrots, peas, green beans)
• scotch bonnet pepper or hot pepper (optional)

1. Pre-heat oven 350 degrees F.
2. Put the rice into a large bowl, cover with cold water, and use your hands to wash the
   grains. (Tip: the water out then repeat twice until the water runs clear).
3. Remove from the pan and set aside.
4. Remove excess oil from the pan and leave approximately about 2-3 TBSP oil.
5. Add onions, thyme, garlic, and saute until soft but not golden, about 2-3 minutes. Then
   add rice and stir for another 2 minutes.
6. Gently pour tomato sauce, and add all the remaining ingredients: chicken stock,
   paprika, white pepper, salt, and bouillon EXCEPT the vegetables.
7. Add the chicken back and bring to a boil.
8. Place in a pre-heated oven and cook for about 20 minutes then throw in the vegetables
   and cook for another 10-15 minutes.
9. Remove let cool and serve.
   

Here is how my Jollof Rice turned out. It has a great bite to it, but is very tasty!!

CANDIED NUTS (Groundnut Sweet or Sugar Peanuts) (https://www.africanbites.com/groundnutsweet-sugar-peanuts-aka-candied-nuts/):

• 2 C peanuts, shelled
• 2/3 C water
• 2/3 C granulated sugar
• 1/3 C brown sugar (or granulated sugar)
• 2 tsp ground cinnamon
• ½ tsp nutmeg, freshly grated
• ½ tsp vanilla extract (or 1 vanilla bean)
• ¼ tsp cayenne pepper

1. Bake shelled peanuts in the oven at 325 F on a cookie pan in a single layer for 15 to 20
   minutes.
2. Stir the peanuts, occasionally rotating the tray for even roasting.
3. Remove and set aside.
   Method 1:
4. Heat water in a 12-inch skillet over medium heat, add sugar, cinnamon, nutmeg, vanilla
   extract (or vanilla bean), and bring to a boil. Add the roasted peanuts.
5. Turn up the heat to medium-high to high, stirring occasionally, until the sugar is grainy
   and crystallized, 15 to 18 minutes. Do not caramelize the sugar.
6. Remove from heat and spread the peanuts on a cookie sheet or tray. Let them cool and
   serve.
   Method 2:
7. Preheat the oven to 325F.
8. In a 12-inch skillet over medium heat, combine sugar, cinnamon, nutmeg, vanilla
   extract, and water.
9. Bring to a boil and stir until the sugar is dissolved. Add peanuts and cook while stirring
   over medium heat until peanuts are evenly coated and crystallized (Do not let it
   caramelize).
10. Remove the peanuts and spread them on a baking sheet lined with parchment paper.
11. Bake in the oven for 20 minutes, stirring every 5 minutes for even roasting. Remove
    from the oven and let them cool.
    

• NOTES:
• You can also roast the peanuts on a stovetop in a skillet on medium heat, occasionally stirring,
  for about 5-10 minutes or until the peanuts become aromatic. They will be crunchy once
  cooled.
• Add about a teaspoon of salt for better flavor. You’ll love the perfect combination of sweet and
  salty flavors.
• You can always replace the peanuts with your favorite nuts, such as almonds, pecan, walnut,
  cashew, macadamia, and hazelnut.
• Please remember that the nutritional information is a rough estimate and can vary significantly
  based on the products used in the recipe.

Here are my mixed nuts. I used: walnuts, pecans, macadamia nuts, hazelnuts, peanuts, and cashews! Again the spice on them gives them a little bite, but they are VERY good!!!