Cameroonian cuisine

The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:

 

Among Cameroonian specialties are:

• Fufu corn and njama njama (garden 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

This is a Cameroonian meal made up of Kwacoco—cocoyams (taro) grated and steamed in banana leaves, and the Banga Soup - soup made out of fresh palm nuts. It is a native dish of the Bakweri people. Specialty from the Southwest region.

• Eru or Nfoh and Water Fufu

It is vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. normally eaten with Water fufu (cassava); It is a native dish of the Manyu people. Specialty from the Southwest region.

• Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)

 

• Koki (food) (primarily consisting of blackeyed peas and red palm oil)

• Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)

 

• Mbongo'o tjobi (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)
• Kati kati, a grilled chicken dish^[1][2][3] and traditional food of the Kom.^[4]

Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).

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