Cuisine in Cameroon

Ndolé

National dish combining bitter greens and peanut sauce with fish or meat

• Region: Littoral Region
• Main ingredients: Ndolé leaves, Peanuts, Dried fish, Beef

Poulet DG

Feast dish of chicken and plantains stewed in tomato sauce

• Region: Centre Region
• Main ingredients: Chicken, Plantain, Tomato, Onion

Eru

Green leaf stew with okra eaten with garri

• Region: Southwest Region
• Main ingredients: Eru leaves, Okra, Dried fish, Palm oil

Achu Soup

Cocoyam mochi with bright yellow palm soup

• Region: Northwest Region
• Main ingredients: Cocoyam, Palm oil, Cow skin, Spices

Koki

Pudding-like dish of black-eyed peas steamed in banana leaves

• Region: Southwest Region
• Main ingredients: Black-eyed beans, Palm oil, Spices

Suya

Skewered grilled meat coated with spices

• Region: North Region
• Main ingredients: Beef, Chili pepper, Ginger, Peanut powder

Kati Kati

Charcoal-grilled chicken mixed with palm oil and spices

• Region: West Region
• Main ingredients: Chicken, Palm oil, Kanella pepper

Egusi Pudding

Protein-rich side dish made by steaming solidified melon seeds

• Region: Centre Region
• Main ingredients: Egusi powder, Egg, Dried fish, Spices

Bobolo

Staple food of fermented cassava wrapped and steamed

• Region: Southern coast
• Main ingredients: Cassava

Puff-Puff

Donut-style snack of fried sweet dough

• Region: Nationwide
• Main ingredients: Wheat flour, Yeast, Sugar, Oil