Our first (and biggest mistake) was using dead yeast. As you can probably tell by the photo below, not everything went smoothly in our kitchen that fateful morning. One of our brunch guests was vegan and gluten-free, so we figured it was the perfect recipe to whip up and *surely* it couldn’t be that difficult. When researching Cameroonian cuisine, we came across these doughnuts called Vitumba, which were made from rice and coconut. It seemed like a great idea at the time, making doughnuts for the first time when we were having a bunch of guests over to our house. Making these Spiced Gluten-free Doughnuts Vegetarian rating of Cameroonian Cuisine: ★ ★ ★
Kpwem– Similar to Sangah, young cassava leaves are pounded and combined with ginger, salt, onions, garlic, then boiled with peanut butter in water until the mixture is smooth.It is made of cassava leaves that are mashed up with palm oil and maize. Sangah- This simple dish is a Cameroonian specialty that is a cross between a stew and porridge.Corn chaff- A hearty Cameroonian stew made of corn and beans that are slowly simmered with onions, palm oil, tomatoes and various spices.They are crunchy on the outside and chewy inside, and are best enjoyed hot off the pan. Accra Cassava– This popular street food consists of fritters made of cassava.Koki Corn (African Corn Tamales) – Fresh corn, cornmeal, spinach and palm oil are wrapped in a banana leaf then steamed before serving.Vitumbua (Coconut Rice Doughnuts) A batter made of rice and coconut is cooked in sphere shapes to resemble small round doughnuts, then coated with cardamon icing sugar.
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