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Cameroonian Recipes

12 recipes

Cameroon is often called Africa in miniature, and its cooking reflects that variety, drawing on Central and West African traditions and on the country's French- and English-speaking regions. Starches such as plantain, cassava, cocoyam, yam and corn come with sauces and stews built on palm oil, peanuts, tomato, onion, ginger and garlic, with chili for heat. Leafy greens like bitterleaf, eru and garden huckleberry are cooked down with dried crayfish and smoked fish for deep savory flavor. Ndolé, with its peanut sauce and bitterleaf, is often called the national dish, while poulet DG, a chicken and plantain dish, is served for special meals. Regional specialties include kondre from the West Region, mbongo tchobi from the Bassa people and eru from the south-west. Street food is a big part of daily eating, from soya skewers and grilled fish to beignets with beans at breakfast. Meals are usually built around one starch and one sauce, and hot pepper sauce is on the table for anyone who wants more heat.

Staple ingredients

Breakfast

Appetizers

Soups

Main Dishes

Side Dishes

Common questions

What is Cameroonian food known for?

Hearty stews and sauces such as ndolé, eru and mbongo tchobi, served with plantain, cassava, corn fufu or rice. Palm oil, peanuts, leafy greens, crayfish and chili give it a deep savory flavor, and grilled fish and soya skewers are popular street food.

What is the national dish of Cameroon?

Ndolé, a stew of bitterleaf, peanut paste and meat or shrimp, is the dish most often called the national dish. Poulet DG, chicken with fried plantains and vegetables, is just as well known.

Is Cameroonian food spicy?

Moderately. Many dishes are seasoned with ginger, garlic and a little chili, and a hot pepper sauce is often served on the side, so people can add as much heat as they like.