Full of flavor, chicken is a low-cholesterol white meat recommended by dieticians and doctors, even for people on strict diets. Popular in cultures all over the world, it can be reared for its meat or its eggs, in which case it is known as broiler or layer chicken. Many countries across Africa, Europe and beyond eat chicken in a variety of forms, seasonings and sauces.
Chicken can be served roasted, grilled or fried, and served with a variety of accompaniments. In Cameroon, it is an essential dish for festivals and ceremonies throughout the country, whatever the culture or religion. In preparation, it is used in traditional dishes such as chicken ndomba. It can also be smoked in sauces, or roasted or skewered. In charcuterie, it is used as a raw material to produce chicken sausage or salami.
Chicken is also a source of lean protein and is rich in vitamins and minerals (phosphorus, selenium, iron, vitamins B1, B2, B6, B12, D, pantothenic acid, magnesium, potassium and copper). Low in calories and fat, it also promotes cardiovascular health.
