The African Gourmet

8. September 2010

Cameroon

Filed under: African cookbooks — The African Gourmet @ 23:34

The former French Cameroon and part of British Cameroon merged in 1961 to form the present country. The Republic of Cameroon has generally enjoyed stability, which has permitted the development of agriculture, roads, and railways, as well as a petroleum industry.Cameroon is also referred to as the hinge of Africa; throughout the country there are areas of thermal springs and indications of current or prior volcanic activity; Mount Cameroon, the highest mountain in Sub-Saharan west Africa, is an active volcano. Below are some interesting facts about The Republic of Cameroon:

Nationality:   
noun: Cameroonian(s)
adjective: Cameroonian
 
Ethnic groups:   
Cameroon Highlanders 31%, Equatorial Bantu 19%, Kirdi 11%, Fulani 10%, Northwestern Bantu 8%, Eastern Nigritic 7%, other African 13%, non-African less than 1%
 
Religions:   
indigenous beliefs 40%, Christian 40%, Muslim 20%
 
Languages:   
24 major African language groups, English (official), French (official)
Location:   
Western Africa, bordering the Bight of Biafra, between Equatorial Guinea and Nigeria
 
Area - comparative:   
slightly larger than California
   
Border countries:
Central African Republic, Chad, Republic of the Congo, Equatorial Guinea, Gabon, and Nigeria
 
Climate:   
Current Weather
varies with terrain, from tropical along coast to semiarid and hot in north
 
Terrain:   
diverse, with coastal plain in southwest, dissected plateau in center, mountains in west, plains in north
 
Elevation extremes:   
lowest point: Atlantic Ocean 0 m
highest point: Fako 4,095 m (on Mt. Cameroon)
 
Natural hazards:   
volcanic activity with periodic releases of poisonous gases from Lake Nyos and Lake Monoun volcanoes

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