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Summary
| Description |
English:
KOKI is a popular but also delicious Cameroonian specialty. The koki or Cornille cake in French is a dish generally cooked in banana leaves or Mintoumba, bright yellow or golden in color, it is made from white beans and palm oil mainly, the spices can be added to make its difference, but be careful to master the dosages.
In the preparation of this dish, the choice of palm oil is essential for the taste of the cake. Koki can be eaten traditionally with plantain, banana, macabo, potato or yam, but it is also convenient to accompany it with bread or cassava.
Igbo:
KOKI bụ ọkachamara na-ewu ewu ma dịkwa ụtọ nke ndị Cameroon. Achịcha koki ma ọ bụ Cornille na French bụ nri a na-esikarị na akwụkwọ banana ma ọ bụ Mintoumba, na-acha odo odo ma ọ bụ ọla edo na-acha ọcha, a na-esi ya na agwa ọcha na mmanụ nkwụ eme ya nke ọma, a ga-agbakwunye ngwa nri ndị ahụ iji mee ka ọ dị iche, mana kpachara anya mara usoro onunu ogwu.
Na nkwadebe nke efere a, nhọrọ nke nkwụ mmanụ dị mkpa maka uto nke achicha ahụ. Enwere ike iri Koki na omenala na plantain, banana, macabo, poteto ma ọ bụ ji, mana ọ dịkwa mma iji achịcha ma ọ bụ akpu soro ya.
Français :
KOKI est une Spécialité Camerounaise populaire mais aussi délicieuse. Le koki ou encore gâteau de Cornille en français est un mets cuit généralement dans des feuilles de bananier ou de Mintoumba, de couleur jaune vif ou dorée, il est fait à base de haricots blanc et d'huile de palme principalement, les épices peuvent être rajoutés pour faire sa différence, mais attention de bien maîtriser les dosages.
Dans la préparation de ce mets, le choix de l'huile de palme est essentielle pour le goût du gâteau. Le Koki peut se consomme traditionnellement avec de la banane plantain, de la banane, du macabo, de la PDT ou de l'igname, mais il est commode aussi de l'accompagner avec du pain ou du manioc. (voir RS4B sarl pour la suite sur www.rs4b.com)
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| Source | Own work | ||
| Author | Resto Show 4Business RS4B |
www.rs4b.com
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