Traditional Dishes

Eru soup is a beloved dish in Dikome Balue, made with finely shredded leaves of the eru plant, combined with palm oil, crayfish, and other seasonings. It is often served with fufu or plantains and is cherished for its rich, earthy flavors.

Koki beans are a traditional delicacy made from mashed black-eyed peas, mixed with palm oil, spices, and sometimes crayfish or smoked fish. The mixture is wrapped in banana leaves and steamed, resulting in a savory and aromatic dish.

Mbongo tchobi is a hearty stew made with roasted and ground Mbongo seeds (also known as njangsa), combined with meat or fish, vegetables, and spices. It is simmered slowly to develop deep, smoky flavors and is often enjoyed with rice or fufu.

Miondo, also known as water fufu, is a staple food in Dikome Balue, made from fermented cassava dough. It is boiled and served as a side dish or accompaniment to soups and stews, prized for its soft, chewy texture and mild flavor.

Achu is a traditional dish made from cocoyam tubers, pounded into a smooth paste and served with a spicy palm nut soup. It is often enjoyed during special occasions and celebrations, symbolizing community and togetherness.