Mankœäh ncuúūh.
The name of the meal comes from Mankœäh (Irish potato) and ncuúūh (the past participle of lècúh, to pound).This meal is mashed Irish potato mixed with beans (more often black beans).
The beans areboiled in advance since they take a longer time to be done.
The potatoes are boiled separately and the beans added 5 to 10 minutes before mashing begins.
The mixture is mashed in a pot using a pestle.
The beans tend to remain intact at the end of the process.
Ingredients are palm oil, kitchen salt, and pepper.

Mankœäh šiíīt (potato porridge).
The name derives from šiíīt, the past participle of lèšīt (to stir).
Mankœäh šiíīt is potato porridge.
It is prepared by peeling Irish potatoes and boiling them together with freely-chosen ingredients such as vegetables, assorted spices, and meat.

Mankœäh mahteéngwàng The name comes from lèmahtē (to sprinkle) and Ngwàng (salt).
These are cooked Irish potatoes that have been boiled with salt to taste, and eaten with vegetables (such as cabbages) or stews.

Bekéqńgesàng .
This is called corn-chaff in the local pidgin English.
It is beans and corn cooked together.
The skin is optionally peeled off the corn eyes.
The corn is cooked first and beans added later.
Ingredients depend on individual choice, but the most common are: palm or vegetable oil, kitchen salt, grinned ginger, garlic, pepper, white pepper, onion; cow skin, magi, and meat or fish.

Besanggnà.
It is a thick paste-like meal made from corn flour.
The cornflour is filtered through a special sieve, separating the fine particles from chaff.
The chaff is further washed to remove the corn skin.
What remains is stirred in boiled water for a while, then the sieved powder is mixed to it.
The entire meal is stirred until it gets ready.
It is wrapped with fresh banana leaves and also eaten with hands.
Mankœäh ncuúūh. The name of the meal comes from Mankœäh (Irish potato) and ncuúūh (the past participle of lècúh, to pound).This meal is mashed Irish potato mixed with beans (more often black beans). The beans areboiled in advance since they take a longer time to be done. The potatoes are boiled separately and the beans added 5 to 10 minutes before mashing begins. The mixture is mashed in a pot using a pestle. The beans tend to remain intact at the end of the process. Ingredients are palm oil, kitchen salt, and pepper. 
Mankœäh šiíīt (potato porridge). The name derives from šiíīt, the past participle of lèšīt (to stir). Mankœäh šiíīt is potato porridge. It is prepared by peeling Irish potatoes and boiling them together with freely-chosen ingredients such as vegetables, assorted spices, and meat.
Mankœäh mahteéngwàng The name comes from lèmahtē (to sprinkle) and Ngwàng (salt). These are cooked Irish potatoes that have been boiled with salt to taste, and eaten with vegetables (such as cabbages) or stews. 
Bekéqńgesàng . This is called corn-chaff in the local pidgin English. It is beans and corn cooked together. The skin is optionally peeled off the corn eyes. The corn is cooked first and beans added later. Ingredients depend on individual choice, but the most common are: palm or vegetable oil, kitchen salt, grinned ginger, garlic, pepper, white pepper, onion; cow skin, magi, and meat or fish.
Besanggnà. It is a thick paste-like meal made from corn flour. The cornflour is filtered through a special sieve, separating the fine particles from chaff. The chaff is further washed to remove the corn skin. What remains is stirred in boiled water for a while, then the sieved powder is mixed to it. The entire meal is stirred until it gets ready. It is wrapped with fresh banana leaves and also eaten with hands.
Mmuock Leteh