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Fig. 5 | Journal of Ethnic Foods

Fig. 5

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

Fig. 5

Spices responsible of the taste of nah poh with respect to Divisions. The figure presents the spices that are added in the soup to provide the taste characteristic of nah poh. F1 and F2 axes contribute to explain the use of these spices in the different divisions as spices responsible of the taste of nah poh at 91.89%. Three of the spices are often consumed for their taste in Mezam and Lebialem Divisions, while five of them are consumed for the taste of nah poh in the rest of the regions. The spices grouped in the form of spot on the negative side of the axis are not used in the nah poh for the taste. 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) Szf: S. zenkeri fruit

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Journal of Ethnic Foods

ISSN: 2352-619X

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