Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon

Abstract

The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-ofhome vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were 'Mbongo' (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and 'Mabomba' (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.