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D is for Dinner: A Cameroonian feast to cheer on the World Cup team

This week on D is for Dinner, we've got food fit for a team of Indomitable Lions -- that's the nickname for Cameroon's national soccer team, which meets Croatia in World Cup action later this afternoon.

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It'll be a hard match, as Cameroon will be without its captain Samuel Eto'o, who's sitting out with a lingering knee injury. To cheer on the team, we invited two local Cameroonians to come in with a celebratory feast -- Nelly Mpiouang brought coffee and donuts, and her uncle James Azola brought in a dish called Ngwandeu Nkouande.

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Cameroonian donuts

500 g of wheat flour
12 g of fresh baker's yeast
A pinch of salt
Frying oil (canola oil)
100 g of sugar
250 ml of water

 Dissolve the yeast in a little warm water with salt ;
- Dilute the sugar in water ;
- Place the flour in a bowl ;
- Make a hole in the flour and pour in the yeast and sugar water and mix gently with hand
- Once you obtain a uniform paste, stir vigorously ;
- Cover and wait 2 to 3 hours ;
- While the dough is rising, heat oil in a pan. The oil must be hot or the donuts will soak up too much oil;
- Pour the dough with your hand by passing it between your fingers;
- Continue running the dough up to the desired quantity; 
- Cook, drain, enjoy alone or as an appetizer.

- Balance the quantity of water and sugar to taste; 
- If you plan to serve the donuts at a snack, add a little more sugar or sprinkle with sugar before serving;
- If you plan to serve it with slated food, it is preferable to add less sugar;
- The donut may be enjoyed with a pepper sauce on the side.

Ngwandeau Nkouande 

- ground African pumpkin seed
- shrimp
- garlic, onions, shallots (diced)
- ginger (grated)
- soup base (chicken)
- spices
- banana leaves 

- saute shrimp in butter/olive oil with garlic, onions, shallots, ginger, spices
- add soup base to moisten
- mix with ground pumpkin seeds
- continue to add soup base to moisten
- roll into a ball and wrap in banana leaves
- tie wrapped bundles with string/rope
- place in a large pot of boiling water, and boil for approx. 30 minutes
- remove from boiling water and allow to cool
- untie string/rope, open banana leaves, and serve


- 2 red banana plantain (ripe)
- 2 green banana plantain (not ripe)

- peel banana plantain and cut in two
-place in a pot of boiling water and boil for approx. 15 minutes
- remove from boiling water and pound/mash to a consistent texture
- roll into an elongated ball and allow to cool
- cut into round slices and serve


- garlic, onions, shallots (diced)
- tomato (diced)
- hot pepper (optional)
- soup base (chicken)
- cream cheese (Boursin)
- spices

- saute garlic, onions, shallots, tomato, hot pepper and spices in butter/olive oil 
- add soup base to moisten
- add cream cheese
- serve
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