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Nov 20, 2024Keywords:
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Main Article Content
Cooking practices, consumption and sensory perception of Ntuba ekōn: A traditional dish consumed in Cameroon
Abstract
Ntuba ekōn is a traditional dish commonly consumed in Cameroon, made from boiled and pounded plantain (Musa paradisiaca). Nowadays, it is gradually disappearing from household eating habits in urban areas. A better understanding of the different artisanal culinary practices, consumption habits and acceptance criteria for this traditional dish is needed to popularize it in urban areas. This study aimed at evaluating the cooking practices and consumption habits of ntuba ekōn in five regions of Cameroon. A survey was conducted through structured questionnaires amongst 916 individuals living in urban areas (Centre, East, Littoral, West and South Cameroon regions). The survey revealed the existence of two main groups of culinary practices: cooking with or without peel, with small variations in the sequence of unit operations between them, but also with regard to traditional culinary practices. The main unit operations were peeling, washing, scalding and pounding the cooked plantain pulp. The paste is then rolling and cutting. Whatever the urban cooking practices, the difficulties are the same: tedious pounding and time-consuming preparation, the cost of plantain due to its scarcity, and storage problems. This traditional dish is usually eaten at traditional events. The desired sensory perceptions are: smooth, tender texture, yellow color and slightly sweet taste, characteristics that could only be obtained by using plantains between the third (more green than yellow) and fourth (more yellow than green) stages of ripening. Cooking ntuba ekōn remains tedious and not adapted to the new urban lifestyle.
