Cameroon Traditional Food

Cameroon cuisine is refined cuisine thanks to the use of spice blends that create the most epic meals. Cameroon has a mix of a diverse ethnic and cultural groups that gives placed to a versatile dishes. Cameroon cuisine is influenced by Portuguese, French and German; however Cameroon has remain true to tradition by continuing to provide a rich culture center traditional food.

Among Cameroonian specialties are:

  • Fufu corn and njama njama (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
  • Eru and water fufu
  • Ndol√© (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)
  • Koki (primarily consisting of blackeyed peas and red palm oil)
  • Achu or taro (cocoyam fufu with an orange/yellow red palm oil soup)
  • Mbongo tchobi (a spicy black soup made with native herbs and spices)
  • 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)

Curries, soups and fish dishes abound, as well as meats on skewers.

Lemongrass Vietnamese chicken wings


Cameroonian Inspired Blend Beef Tail


Sri Lanka Veggie Black Bean and Mango Rice Bowl


Meatless Mushroom meatball Recipe