Olympic food challenge no. 1 Cameroon- Sweet potato cake

Where is it ?

Cameroon is a country in west central Africa and bordered by Nigeria to the west; Chad to the northeast; the Central African Republic to the east; and Equatorial Guinea, Gabon and the Congo to the south.

Five Facts about Cameroon

  • The country is called “Africa in miniature” for its geological and cultural diversity.
  • Cameroon is famous for producing coffee, cocoa, cotton, bananas and oilseeds.
  • Cameroon has the tallest mountain in West Africa, aptly named Mount Cameroon.
  • Cameroon is one of the wettest lands on the earth with annual rainfall of about 1028 cm. (after the summer we’ve had I am somewhat dubious).
  • Cameroon is a Portuguese word meaning River of Pawn.

And so I begin my epic challenge to cook 19 dishes from 19 different countries for the Olympic food challenge. I decided to ease myself in with an easy one.

Cameroon cuisine is apparently one of the most varied in Africa due to its location on the crossroads between the north, west and centre of the continent.

I was intrigued by this recipe as it does not contain any flour at all so the potato mash acts as the main batter. This dish is usually served on its own but we had ours with ice cream.

The cake came out lighter than I expected, however I have to say it’s a bit of an acquired taste.

Recipe below has been adapted from one I found on the internet, would put the link up but it was a bit difficult to follow:

900g sweet potatoes (unpeeled and chopped into large pieces)
200g butter at room temperature
4 eggs
225g sugar (I used caster)
Freshly-grated zest of 1 lime
2 tbsp rum


Pre heat the oven to 190c

Bring a pan of unsalted water to a boil, add the sweet potatoes and cook for about 25 minutes or until the sweet potatoes are tender.

Drain then set aside to cool. Whilst still warm peel the sweet potatoes and mash. Use a ricer or masher to ensure that there are no lumps. Add the butter and beat to a smooth paste.

In a separate bowl, whisk the eggs lightly, add the sugar and beat until the mixture turns white, add the lime zest, sweet potato mix and rum.

Place the mixture into a well-buttered cake tin.

Bake for about 50 minutes, or until the top is lightly golden and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool slightly before serving.

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