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Plantain fritters (Klako)

Plantain fritters (Klako)

8 ripe plantains or bananas

2 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

Add the flour, baking powder, salt. Stir until fully combined.

Adjust seasonings and let rest for 30 minutes.

Heat oil to 350 degrees in a skillet or saucepan. 

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil

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Cameroun Chicken DG

Cameroun Chicken DG

1 Chicken, cut in pieces
2 large garlic cloves
1 tablespoon ginger
1 Teaspoon of Black Pepper
1 onion, sliced
1 Bouillon cube
1 tsp salt
1 tsp white pepper.

5 ripe plantains
¼ cup vegetable oil
2 carrots cut in to coins
½ green bell pepper
2 cups green beans
6 tomatoes blended
1 onion
1 tablespoon garlic
1 Bouillon cube
Salt to taste



Marinade the chicken in half of the marinade for at least 30 minutes. Boiled the chicken until tender.

Peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Also fry the chicken.

In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the blended tomatoes, and turn the heat up to high.

Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.Add in the chicken stock and continue to cook the sauce down on low-medium heat for another 5 minutes.
Add the carrots, cook for 5 minutes, add the green bean cook for another 5 minutes then add in the plantain, chicken, cube, salt to taste and bell peppers cook for another 10 minutes.


It is ready!