Food habits in Western Cameroon are characterised by highly spiced meals, including nkwi. Preliminary investigations revealed differences in the spice composition of this soup in Nde and Mifi divisions. The aim of the present sturdy was to evaluate the variability in the types and quantities of spices for this soup in Western Cameroon, where it is part of the food habits of the populations. A survey was carried out; women were questioned individually on local spice samples that were presented to them. Not all of the spice types could be used for the preparation of nkwi. The common most essential spices of the soup were F. xanthozyloïdes, S. melongena, M. whitei, and S. zenkeri fruit. Their quantities for a litre of nkwi varied between 0.79g for S. melongena to 18.27g for M. whitei. This variability was elucidated with the differences in the mean weights of spices from a division to the other, and their standard deviations which were too high. This study revealed that the spices were well known and there were differences, regarding the spice composition of nkwi with respect to the different divisions. The variability was mostly at the level of the choice of the spices utilised for the odour.
Djiazet Stève, Mezajoug Kenfack Laurette Blandine, Linder Michel, Tchiégang Clergé. Variability in the spice compositions of nkwi in Western Cameroon: Difficulties in local formulations. International Journal of Food Science and Nutrition, Volume 1, Issue 2, 2016, Pages 21-29