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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

Fig. 4

Essential spices for nah poh with respect to Divisions of residence. A correlation is made between essential spices of nah poh and the different divisions. This figure helped in the determination of essential spices in the different divisions of the study area, due to the fact that the food habits are different from a division to the other. The figure shows that three spices are mostly used in Mezam and Lebialem Divisions as essential spices, while 6 of them are consumed in the rest of the regions as essential spices for nah poh. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Hgb: H. gabonii (bark); Hgf: H. gabonii fruits; Hz: H. zenkeri; Mw: M. whitei; Mm: M. myristica; Pb: P. brazzeana; Pc: P. capense; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Szb: S. zenkeri (bark); Sm: S. melongena; Tt: T. tetraptera: Xae: X. aethiopica; Xa: X. africana; Xp: X. parviflora

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Journal of Ethnic Foods

ISSN: 2352-619X

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