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Fig. 7 | Journal of Ethnic Foods

Fig. 7

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

Fig. 7

Variation of the standard deviations of essential spices for nah poh in the different Divisions. The figure presents the variability in the use of essential spices in the different divisions of the study area. X. africana is consumed as essential spice only in Mezam and Lebialem Divisions. This figure shows that from a division to the other, there is a variability in the way of using essential spices for the preparation of nah poh. In Nde some people consume very high quantity of P. guineense while others use very small quantities

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