Explore the beauty and diversity of Cameroon through its wildlife, natural wonders, and mouth-watering traditional Cameroonian dishes.
From the Waza National Park to the Lobeke National Park, and the Dja Faunal Reserve to the Lobe Falls waterfall, there’s something for every nature lover to enjoy.
And for foodies, Cameroon offers a variety of local and exotic dishes to savor. Check out our list of the top 15 traditional Cameroonian dishes to try while in Cameroon for a true taste of the country.
There are two separate climatic regions in the southern and northern parts of the country. December to February and July to September are the two dry seasons in the south. A more pleasant climate can be found towards the country’s north.
Depending on the local environment and crops that may be cultivated there, the primary foods that the people of Cameroon eat differ from region to region.
The typical Cameroonian dishes consists of bland, starchy dishes that are paired with strong, often extremely hot, sauces. Common foods include skewered meat, fried and roasted fish, curries, and peppery soups.
Here are some of the top classic Cameroonian dishes that you should consider having whenever you visit the country.
- Ndole
- Ekwang
- Accra Banana
- Banana Malaxe
- Kati-kati
- Mbong Tchobi
- Corn Chaff
- Sangha
- Kondre
- Eru Soup
- Achu Soup
- Poulet DG
- Jollof Rice
- Kpwem
- Suya Â
1. Ndole
The Cameroonian cuisine ndolé is made out of stewed nuts, ndole (a type of bitter leaf native to West Africa), and either meat or fish.
The meal could also include prawns or shrimp. It is customarily consumed with plantains, bobolo, and other similar foods.
Bobolo is a meal from Cameroon composed of fermented ground manioc or cassava wrapped in leaves. It is said to be the unofficial national dish of Cameroon. It is a delicious, calorie-dense dish that is always served at events and gatherings.
2. Ekwang
The next meal on our list of Cameroonian dishes is Ekwang. The main ingredient in this dish is a stew of spiced cocoyam covered in cocoyam leaves. The coco yams are peeled and then mashed into a paste using a specialized grater.
It is seasoned with a little salt. The paste is then rolled into tiny pieces of cocoyam leaves and arranged in a circle in the pot. It is prepared by adding water, palm oil, crayfish, dry fish, seasoning cubes, pepper, Njangsa, and other spices.
Despite the fact that there is a lot of grating and wrapping involved in producing ekwang, most cooks assert that once it is served, platters of the dish are emptied quickly.
3. Accra Banana
These deep-fried puffs are comprised of bananas and a variety of flours, including cornmeal, cassava, garri, and others.
The Accra banana/corn fritters are a favorite among many African tribes. Some people take this as their breakfast together with pap otherwise known as akamu.
It also makes a tasty side dish for grilled fish, beans, or any other dish. Hot sauce on the side is recommended when serving it hot.
4. Banana Malaxe
Topsy bananas, also known as banane malaxé, is a common stew among Cameroonian dishes.
Although there are numerous variations, unripe bananas, ginger, garlic, onions, peanuts, spicy peppers, tomatoes, crayfish, palm oil, salt, and bouillon cubes are typically used to make the stew.
The ingredients are first sautéed in palm oil, covered with water, then simmered until they are all totally cooked and soft.
The stew should be light and the sauce will thicken as it cools. You can add chicken or beef tripe if you’d like more flavor and a different texture.
5. Kati-kati
One of the most traditional and recognizable foods of the Nkom people, who live in the Northwest area of Cameroon, is kati kati.
The traditional method calls for the freshly butchered organic chicken to be roasted over an open flame with nothing more than salt and freshly ground pepper.
Following a quick simmering process in palm oil and chicken bouillon, it is then served with vegetables and corn fufu (polenta).
6. Mbong Tchobi
Mbongo tchobi, also known as black stew, is often made with onions, tomatoes, fish, and meat like lamb, beef, or goat along with hiomi (sticks of the mbongo tree), alligator pepper, and a nutty spice known as njansa.
Despite some people being put off by the dish’s unappealing greyish-black color, it is actually one of the mouth-watering Cameroonian dishes.
Mbongo is the name of the dish as well as the spice that is used to prepare it. The stew is often served warm with boiled plantains on the side after simmering for the proper period of time.
7. Corn Chaff
Corn and beans are the main components in corn chaff, a hearty stew popular in Cameroon.
Depending on personal desire, the recipe may also include meat or smoked fish in addition to corn and beans as it simmers, along with other ingredients including onions, tomatoes, palm oil, various spices, and meat or beans. Although, meat and fish are optional.
8. Sangha
Sangha is a traditional Cameroonian meal cooked with maize, palm oil, and cassava leaves. The final dish is made by mashing and pounding cassava leaves until they resemble a hybrid between a stew and porridge. On the side, the meal can be served with rice or boiled plantains.
9. Kondre
Kondre is also recognised as one of the national dishes in Cameroon. This dish is made with plantains, tomatoes, onions, spices, and meat like goat, chicken, or hog.
Kondre, which originates from Bafang, was traditionally offered as a ceremonial dish during weddings, baby showers, and funerals.
It is a thick, meaty stew that resembles a butternut squash soup in appearance. Kondre is sure to stay a mainstay of Cameroonian dishes thanks to its distinctive flavour and appearance.
10. Eru Soup
The cuisine of Cameroon benefits greatly from its diversity. The Bayangi people are located in the Manyu region in the southwest of the nation.
Their specialty is a delectable soup made from a rich mineral vegetable known as Eru or Okok in Cameroon and Koko in other African nations.
Since Eru is a wild vegetable, villagers who want to prepare the soup must first go into the forest to obtain it.
For added nutrition, they later chop the green finely and prepare it with spinach, herbs, and even meat. The creamy, starchy soup pairs wonderfully with roasted cassava and fufu.
11. Achu Soup
The ingredients for achu soup, which is traditionally prepared and eaten by the Ngemba people of the Northwest Region of Cameroon, are canwa (limestone), water, spices, and palm oil.
Achu soup is also referred to as yellow soup since the palm oil turns the soup’s colour from red to yellow.
When served, it is frequently accompanied by boiled, fried, or smoked beef or fish.
12. Poulet DG
Poulet DG is a delicious poultry dish from Cameroon that combines chicken with ripe plantains in a hearty tomato sauce.
The meal is frequently topped with a variety of vegetables, including carrots, bell peppers, and green beans, to make it more attractive and to intensify the flavours.
13. Jollof Rice
Jollof rice is Nigeria’s national dish but widely eaten in Cameroon. Rice is prepared by cooking it in a rich tomato sauce so that it will absorb all the flavours.
Rice, tomatoes, tomato paste, onions, salt, and pepper are the most typical components of jollof rice.
Also read: 10 Healthy Smoothies Recipes for Breakfast
Any type of meat, vegetable, seafood, or spice can be placed on top of that. It’s crucial to have a tasty sauce, thus in addition to tomatoes, other ingredients used in the sauce include coconut milk, nutmeg, partminger (an African basil leaf), and occasionally even Roiboos tea.
14. Kpwem
The list of Cameroonian dishes wouldn’t be complete without mentioning Kpwem.
Kpwem is nutritious, tasty, and very reminiscent of Cameroon and it goes well with rice or fried plantains.
Young, tender cassava leaves are used to make this unusual delicacy.
The locals make use of this by mashing and combining it with peanut butter before cooking the mixture in water to create a dish resembling stew.
15. Suya
If your appetite is lacking, visit the streets of Cameroon to rekindle your love of scrumptious cuisine. You will easily come across a Suya kiosk serving delicious skewered meat that will inspire you to live again.
Typically, suya is made from cattle or occasionally goat meat. The secret to making the best suya is how to season tender meat pieces with a variety of sweet spices before grilling them over charcoal.
The Hausen people of Cameroon are regarded as some of the top soy merchants. They possess the closely-guarded technique for making tasty, juicy grilled meat. Do not forget to serve suya with grilled plantains and raw onions like the locals.
Hopefully, the mouth-watering cuisine of Cameroon, a breathtakingly beautiful West African nation, will stop being a hidden gem and instead rise to the top of the list of recognized dishes on a global scale.
