bakwerirama

Traditional Bakweri Culinary Technology

Diagrams are culled from: Culled from Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillan, 1985.

Comments courtesy of Dorothy Ewusi, Minneapolis, USA

Auntie Kate:Equacoco (Equan) ya Mosaka

Culled from Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillam, 1985.

Bakweri Party In Progress (Buea Jan 2004)
(photograph courtesy of Mola Isaac Menyoli)

Auntie Kate: Cocoyam Koki 'Endeley Bread' (Equacoco a vekoo)

Culled from: Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillan, 1985
We ask readers to provide us with a short biography and picture of the renowned domestic science teacher and community leader, Mrs Kate Idowu (Auntie Kate). Future Auntie Kates are also invited to contribute recipes. Contact authors of the site.

Bakweri Traditional Spices

Although the official dish of the Bakweri is Kwakoko and Mosaka (Palm nut) soup, the Bakweri have a number of other tradtional dishes that they have made their own by cooking or spicing them up with the leaves, seeds and other elements from the lush vegetation of the Mount Fako region. Here is a list of some of those spices:

Manjuweli:
The leaf of a small plant of the same family as "Mbongo" and "Indoko ja mokpe":(alligator pepper). Used mostly in Mosaka especilly in those days when the mosaka was generally cooked with "ekosel'a ngoa"(young pig) the leaf is haversted and washed, and wrapped around the pieces of meat or fish to be used in the "Mosaka".

Auntie Kate: Plain Palm Nut Soup – Ngonya Mosaka (for 6-8 persons)

Culled from Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillam, 1985.