Fig. 1From: An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah pohMap of the study area. The study area is made up of the three western regions of Cameroon. A total 10 divisions and 23 localities were included in the study. They are all found in the high land areas and people living there have almost the same culture. Ethnic groups living in these villages are attached to their cultural practices, including the foods that are eaten there. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Ad: A. daniellii; As: A. sulcatum; Ca: C. frutescens; Dg: D. glomerata; Dp: D. psilurus; Eg: E. giganteus; Fl: F. leprierii; Fx: F. xanthozyloides; 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. parvifloraBack to article page