With a trade deficit of more than 500 billion FCFA a year, Cameroon is looking for ways and means to rebalance it, this is a challenge that concerns all Cameroonians.
In 2013, according to statistics from Acdic (the civic association for the defense of citizen interests), Cameroon imported 163,490 tonnes of wheat, or just over 33.543 billion FCFA.
It is to reduce this dependence on wheat that a group of Cameroonians found a new formula, Bread made from potato flour
This is what Louis Marie Kakdeu, one of the coordinators of the group of potatoes of type Tib 1 and 1112, has just revealed, which will make it possible to make bread enriched with local flour. These breads made in Cameroon will be available on your plates this year. On the program, the organization of mass production, the organization of drying, storage and processing, and the launch of the trial in Ngaoundere, Douala and Yaoundé.
The group, which is very active in the field, wants to make bread from sweet potatoes produced in its Maiborno Ngodi plantations by Ngaoundere.
The Maïborno-Ngodi women’s development committee is, according to the peasant’s voice, a group of 10 women and 1 man who produces sweet potatoes, cassava and potatoes. On more than one hectare of their farm reserved for the cultivation of potatoes, they harvest 3 to 4 tonnes of potatoes per production cycle. Thanks to the short vegetative cycle of the potato (3 to 4 months) and their mastery of the techniques for growing potatoes, these women produce 3 times a year.
Sweet potato production is less expensive than most other crops because it is easy to grow, has a short cycle and generally yields good yields. It requires fairly regular maintenance, but weeding is essential only at the beginning of development.
Sweet potato bread
350 g flour
200 g sweet potatoes
1 C. 1 teaspoon baking yeast
1 tbsp sugar
70g soft butter
1 ½ tsp. 1 teaspoon salt
approx. 200 ml of water
Cook the sweet potatoes in boiling water and reduce it to stink afterwards.
Combine flour, yeast, sugar and salt in a large bowl. Add the sweet potato puree. Add enough warm water (about 200 ml) to make a paste. Let sit for 15 minutes. Knead the dough until it is soft, gradually adding the crumbled butter, continue to knead until the pieces of butter fit perfectly into the well risen dough about 5-10 minutes to have a homogeneous device. Cover and let rise until the dough doubles in size, about 1 hour.
The dough has risen well, knead it quickly to expel the air, line a cake pan with parchment paper, Form 3 or 4 balls with the dough and put them in the mold. Cover and let rise again until it doubles in volume (just under an hour).
Preheat the oven to 220 °. Brush the dough with the egg yolk, bake for 30 to 35 minutes of cooking.
You can check the cooking by tapping on the bread (putting on a glove of course) if you hear that there is a hollow It is that the bread is ready.
Let cool on rack. Enjoy for breakfast or taste.