Square yam and stew of veal with mint

“PISTACHIO SAUCE”

Here is one of the sauces that I prefer in our Cameroonian gastronomy so varied and so tasty. A succulent dish made from pumpkin seeds which has a place of choice in my personal and gourmet pantheon. Consumed throughout Cameroon with of course several variants, the department of Noun has hoisted its ndjapché sauce, ground squash and black nightshade, in the essential dishes of the country.

I offer you a simpler and pleasantly fragrant recipe.

The @envoleesgourmandes touch?

fresh mint. You read correctly…fresh mint, an apple mint for me.

“The origin of cucurbits

Humans have been growing cucurbits since the dawn of time, 10 000 years at least. These fruits contained very little flesh, we ate mostly the seeds. They were introduced in Europe from the 16th century.

If you cucurbita (pumpkins, butternut squash, pumpkins…) come straight from America (central, of the South and Mexico), the calabashes, the colloquies, watermelons and melons are of African origin. Cucumbers and pickles, as far as they are concerned, chose another continent : Asia !

If this large family includes members born in three different continents, and used or eaten in the other two as well, one can wonder about this distant origin. Seeds of a plant would have been dispersed by the wind, even birds, when the lands were closer ?”

https://www.mon-jardin-potager.com/guide-pratique/courges-citrouilles-potirons-cucurbitacees-comment-les-distinguer/

“Rich in proteins, vitamins (A, C, B1, B2, B9 and E), dietary fiber, mineral salts (do, zinc, potassium, copper, calcium, magnesium), oleic acid and relatively calories, pumpkin seeds are a veritable mine of nutrients. Mainly made up of flavonoids, carotenoids, phytosterols, cucurbitacines, lignans, d’alpha et béta carotènes, the propriétés médicinales des graines de courge sont multiples.”

https://www.jardiner-malin.fr/sante/graines-de-courge.html

Alicia et Florian

Les enfants bienheureux

Ont ouvert les yeux

Sur un monde pas toujours vertueux,

But so exciting playground.

Magne and Tagne created a miracle between them.

BN Nath

The 18/04/2016

L’absence ni le temps ne sont rien quand on aime. »

[Poésies nouvelles (1836-1852), Rappelle-toi ]

Citation d’Alfred de Musset

J’espère que vous pensez la même chose, malgré mon silence de près d’un mois. I love you, moi 🙂

Cette association est à connaître absolument si l’on veut en savoir un bon rayon sur l’igname.

Qui sommes nous ?

« Igname : que sait-on de ses origines ?

Yam belongs to the botanical genus Dioscorea and family Dioscoreaceae. Although the origins of yams are still very poorly understood, we now know that :

– Archaeological excavations have to say that a wild yam species was

already consumed it over there 12 000 years, in parts of eastern Asia,

– It is 6 000 BCE as yams have been domesticated in Africa

– Its introduction by boat in South America is relatively recent, it dates from the sixteenth century. **

The "yam" designation is a term derived from “yum”, which means “manger” in many African languages. In Spain it is called "iname", and Portugal, "yam» (http://jardinage.ooreka.fr/astuce/voir/274359/culture-de-l-igname-varietes-et-origines).

The yam is a tuber so that is grown on several continents. It is a commercial and food resources in many African countries are both major producers and consumers (Nigeria, Ghana, Ivory Coast, Benin, Togo, Cameroon ...).

Regions Oceania, (Vanuatu, Solomon Islands, New Caledonia, New Guinea), are also fond of yam, vegetable that local people cultivate for their own consumption.

In metropolitan France, some farms develop in the Loir et Cher example, because the temperate climate that prevails allows its culture. Saint Claude Diray is now the European capital of yam.

Yet this tuber is still poorly known in our hexagon, although yam is increasingly visible on the shelves of our hypermarkets and supermarkets not only in exotic groceries.

The yam is a starchy feeding that can substitute an original way to the potato. It lends itself to many savory recipes often, but also sweet.

The tuber skin is rough but its flesh, yellow or white color when cooked is soft.

I use a lot of yams with white flesh . Suivez nos envolées gourmandes qui vous aideront à cuisiner ce produit de façon originale pour certains ou inédite pour d’autres.

Voici la première recette à base d’igname sur le blog (les autres suivent), des carrés d’igname accompagnés d’un mijoté de veau à la menthe.

Ce mijoté de veau à la menthe, tout droit sorti de mon cerveau toujours en ébullition, est devenu au fil des années, un classique de ma cuisine. Je l’ai réalisé pour la première fois il y a longtemps, très longtemps, 🙂 pendant mes années étudiantes à l’Université de Ngoa Ekellè au Cameroun, mon Afrique en miniature. Dans la recette originale, j’utilisais des graines de courge moulues. During that time, I had 20 years.

En ce temps- was, I had 20 ♪ years♬

During that time, I had 20 years ♪♬

And unlike Pierre Bachelet

No one took me

for Verlaine

Except myself.

And modest height

Paul Bocuse and Maite also reunited ...

En ce temps- was, I had 20 years ♪♬

And my humble housing

Never empty.

I remember doing a piece

More kitchen office as a student room.

During that time, I had 20 years ♪♬

I loved cooking, a lot

Today, I have not 20 years

Since a long time

I always like to cook

As much ?

Even more.

Enjoy your meal…

BN Nath

The 20 and 23/04/2016

** Period of the slave trade