Cameroon
Ndolé
Ndole
Bitterleaf boiled and washed repeatedly to draw out the bitterness, then cooked with ground peanuts, crayfish, beef, smoked fish and pork rind into a thick green stew.
middle-africa
Cameroon
Explore 53 foods connected to Cameroon, from everyday staples to rare local specialties.
53 foods12 leading categories1 Essentials guides
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The local shortlist
Cameroon Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Cameroon.
53 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Cameroon
Nigerian Jollof Rice
Jollof rice
Long-grain rice cooked down in a blended base of red pepper, tomato, onion and scotch bonnet until the grain absorbs it all and the bottom of the pot catches.
Cameroon
Njama Njama
Huckleberry leaves cooked down with onion, oil and sometimes tomato into a dark, faintly bitter green side.
Cameroon
Njangsa
Oily seeds of a forest tree, roasted and ground to thicken and perfume sauces such as kati kati and mbongo tchobi.
Cameroon
Nkui
A stretchy, mucilaginous sauce made from nkui bark beaten with spices, served with fufu at Bamileke births and celebrations.
Cameroon
Nnam Owondo
Ground peanuts seasoned and steamed in banana leaf into a firm savoury cake, sometimes with fish inside.
DR Congo
Okok
Gnetum leaves shredded to threads and cooked with palm oil, ground peanuts or bush mango, eaten with cassava sticks.
Cameroon
Palm Nut Soup
Abenkwan
Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Togo
Palm Nut Soup
Déku Déssi
A thick, red-orange palm nut soup from Togo, simmered with beef, offal, smoked fish, or crab; rich in palm oil and deeply savoury, traditionally eaten with akoumé or fufu.
Cameroon
Penja White Pepper
Poivre de Penja
White peppercorns grown in the volcanic soil around Penja in the Littoral region, protected by a geographical indication since 2013.
Cameroon
Poulet DG
Chicken fried with ripe plantain, carrot, green bean and pepper in a tomato sauce — the dish named for the Directeur Général who could afford it.
Nigeria
Puff Puff
Balls of sweetened yeast batter dropped into hot oil by hand and fried until deep brown and hollow inside.
Republic of the Congo
Safou
A purple-black oily fruit roasted or dipped in hot water until the flesh softens into something between avocado and olive, eaten with maize.
Cameroon
Sangah
Maize cooked with cassava leaf and palm-nut juice into a thick, dark, faintly sour mash wrapped in leaves.
Cameroon
Soya
Thin strips of beef or offal threaded on sticks, grilled over coals and dusted heavily with a peanut and chilli spice powder.
Niger
Suya
Thin strips of beef threaded on sticks, coated in yaji — a groundnut, chilli and spice rub — and grilled over open coals, then dusted with more yaji.
Cameroon
Water Fufu
Cassava soaked for days until it ferments, then pressed and cooked into a soft white mound eaten with eru.