Mango Slice Mousse

Ingredients
1/4 cup powdered sugar
1 1/2 cups whipped cream
4-6 mangos cut in small pieces
1-2 thin sliced mangos

Directions Place mangos in pot and just cover with water. Simmer for 25-30 minutes. Press through sieve and cool. Fold into whipped cream. Add sugar and stir. Place in serving dishes and chill. Top with mango slices.

Buea Coconut Joloffe Rice

Serves/Makes: 6

Ingredients:
1 1/2 onion, chopped
3 tablespoons peanut oil
6 tomatoes, peeled and chopped
1 1/2 teaspoon tomato puree
1 7/8 cup coconut milk
3 carrots, peeled and diced
hot pepper, to taste
salt, to taste
1 1/2 small slice ginger, finely chopped
1 1/2 bayleaf
1 7/8 cup long-grain rice, washed
3/8 pound mushrooms, sliced
1 1/2 small green pepper, seeded and chopped

Directions:
"This is a vegetarian joloffe rice - the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. I have made this Cameroonian-style joloffe rice with thin coconut milk and in the Cameroons it is usually cooked with meat. Basmati rice, although not traditionally used, makes delicious joloffe and requires less liquid when cooking."

Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and tomato puree. While stirring, fry over a moderate gas for 5 - 6 minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done.

FOLON à la Georges

This dish comes to us from Camerounian radio presenter Georges Collinet, the host of National Public Radio's "Afropop Worldwide", and comes from his area of Cameroon.
The word "folon" actually refers to a type of bitter-leaf green that apparently grown only in Cameroon, but is also used to refer to this dish. Real folon leaf is almost completely unavailable here. Georges says that even Nigerian folon fiends have a hard time getting it, and their country is right next door!
He recommends substituting spinach, but to go for the bitter-green effect, I recommend making this dish with collard greens ... it works wonderfully!

1 chicken, 3-4 pounds (or 8 boneless chicken breasts, if you prefer)
2 to 3 bunches fresh collard greens, or 1 - 2 pounds fresh spinach
3 cups water
5 medium onions
7 tablespoons peanut oil
1 pound fresh peanut butter
4 medium tomatoes, crushed
2 1/2 pounds of fresh or dried shrimp, or dried fish (like cod)
Fresh hot pepper, the hottest available ("As much hot pep-air as you can stand!", said Georges. Fresh or dried chiles or ground pepper of your choice. The peanut butter tempers the heat, so don't be shy.)
Salt and fresh ground black pepper to taste

Wash the collards, and remove the thick center stem. Boil them in a big pot for 30 minutes. Or, if you're using spinach, blanch the spinach for 30 seconds and set aside. You can also, if you insist, use 3 packages of frozen spinach, but don't. Fresh is always better.
Cut chicken into serving pieces and put in a pot with the water, a little salt, and one minced onion. Boil for 5 minutes. Remove the chicken, pat dry and put aside, reserving the broth. Mix 1 1/2 cups of the broth with the peanut butter so that it becomes more liquid and easier to handle, and set aside.

Fry the chicken pieces in about 4 tablespoons of oil until golden. Remove chicken, and in the same pan put 2 minced onions and all of the crushed tomatoes, and add to peanut butter sauce.

Cook the peanut butter sauce over medium heat for 20 minutes, stirring often so that it doesn't stick. Add the chicken, shrimp or dried fish, and the hot pepper -- as much as you can stand -- the collards or spinach, and season with salt and pepper. Cook for about 15 minutes on medium heat.

Meanwhile, slice the last two onions into rings and saute in 3 tablespoons of oil.

Put your folon in a serving dish, and put the sauteed onion rings on top. Serve with yams, fried plantains, rice, manioc or all of the above. Drink a good, strong beer with your folon.

Sese Plantains with shrimps

Serves/Makes: 6

Ingredients:
6 large green plantains
31 1/2 cups water
6 medium tomatoes, peeled and chopped
hot pepper, to taste
3 large onion, peeled and chopped
1 1/2 cube vegetable stock (optional)
3 tablespoons palm oil
salt, to taste
roasted cashew nuts, to garnish

Directions:
'A tasty Cameroonian dish, usually cooked with meat or fish (dried shrimps go well). At a certain stage during its preparation, the people who own the dish generally toss the cooked plantains in a bowl with some palm oil. It is this action of mixing the two together by tossing them up which is known as sese - hence the name Sese Plantain. Although this method is not commonly used now, the dish still bears the name. When I tried to toss the plantains, they ended up on the floor - so be warned.'

Peel and cut each plantain into 6 rounds. Put into a saucepan with water and boil for 10 minutes. Add the tomatoes, pepper and onion and cook for another 10 minutes. Crumble in the vegetable stock cube and add the palm oil. Cover the saucepan and let it simmer for at least 5 minutes, before stirring the oil into the food. Let it cook for another 10 minutes and season to taste. Sprinkle with roasted cashew nuts to serve. NB: It should be cooked on medium heat and the salt should only be put in when the plantains are cooked.