Cameroonian cuisine

Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and British colonization.

Ndolé is a dish in Cameroon

Maize is a staple food in Cameroon

Location of Cameroon

Ingredients

The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:

• Cassava
• Plantain
• Peanuts
• Fufu
• Hot pepper/Penja white pepper
• Maize
• Eggplant
• Okra
• Bitterleaf
• Tomato
• Cocoyam
• Bananas

Specialties

Traditional dishes served at Ebogo in the Centre Region

Among Cameroonian specialties are:

• Fufu corn and njama njama (garden huckleberry leaves)
• Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat)
• Sangah (a mixture of maize, cassava leaf, and palm nut juice)
• Mbanga soup and Kwacoco

This is a Cameroonian meal made up of Kwacoco—cocoyams (taro) grated and steamed in banana leaves, and the Banga Soup - soup made out of fresh palm nuts. It is a native dish of the Bakweri people. Specialty from the Southwest region.

• Eru or Nfoh and Water Fufu

It is vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. normally eaten with Water fufu (cassava); It is a native dish of the Manyu people. Specialty from the Southwest region.

• Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)

Ndolè with meat, morrue and shrimp

• Koki (food) (primarily consisting of blackeyed peas and red palm oil)

• Koki cooking varieties (Vigna unguiculata)
• 
  Koki fritter
• 
  Koki (Niébé cake)
• 
  Base product

• Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)

Achu Soup with Taro and ox skin

• Mbongo'o tjobi (a spicy black soup made with native herbs and spices)

Mbongo'o tjobi and banana plantain

• Egusi soup (ground pumpkin seeds often cooked with dark leafy greens or okra)
• Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
• Kati kati, a grilled chicken dish and traditional food of the Kom.

Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).

See also

• List of African cuisines
• Food portal