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The "Ndomba" is the term for papillote say, except that the parcels are using banana leaves or cocoyam. The Beti cook just about anything in Ndomba both meat (white, red or game) than fish. Ndomba goat: On Monday, Wednesday and Friday. Fish Ndomba: On Tuesday, Thursday, Saturday and Sunday.
This typical dish of the Littoral Province (in Cameroon) was once reserved for large ceremonies (Wedding, invited a host of mark ....) It is eaten from north to south and east to west.
This is a dish popular in the south, and Cameroon center, it is a vegetable dish that is eaten as an appetizer or main course, according to taste. The "bloody" is the dish par excellence that Bassas consume.
This dish is native to central and high in calories. it serves hot accompanied by cassava or "bobolo" (cassava stick)
Ingredients: palm nut juice, peanuts
"Taro MINI" dish with yellow sauce, two (2) smoked meats and two (2) vegetables (Njama Njama)
Ingredients: meat, palm oil, pepper, taro, yellow sauce
Satursday Special Menu
Ekwang is a meal prepared from cocoyams, but the cocoyams is different from the type used to prepare ''achu'' and the method of preparation too differs. The cocoyams is peeled and using a special grater it is grind in to the paste. A bit of salt is added to it. The paste is then wrapped in small pieces of leaves of cocoyams and lined up in the pot in a circular manner.
Ingredients: crayfish, dry fish, maggi, Njangsa, palm oil, pepper, Water
The "Condré" is a complete meal that is made of choice with goat meat. It is consumed primarily in Western Cameroon, but is found in other forms in the South and East of Cameroon or there is added to the dough or the wild mango powder (ndouah) and where it is called "bi Bikuande ndouah." « ce plat sera disponible bientôt dans un de vos point de ventes Yé-Lô »