Some of you may know that I was fortunate enough to travel to Cameroon last month (for work). I had some wonderful food experiences (which you can read about on this thread:
But one of the true delights was a honey from the village of Bassafem (sp?), between Dschang and Yaoundé. It was deep and darkly colored, very complex in flavor with a taste of deep, dark caramel and chocolate, among other things. Since honeys by nature are such a delicious expression of the local biogeography, I only ever buy local OR regionally identifiable honeys (e.g. honeys from Indiana, from Pennsylvania when I visit my parents, sourwood honey at the local cookware shop). While I don't know what plants those Cameroonian bees were using, I do know that I am glad to have had the foresight to bring back a 4-lb, VERY WELL TAPED SHUT bottle of that honey. This also got me to thinking about what other honeys I should try or at least learn about from others. So, share with me tales of the wonderful honeys you have eaten and where they come and (if you know) the plants involved.