Cameroonian food: the traditional dishes
Cameroon changes its cooking from one region to the next. Here are the dishes that define the country’s culinary identity, their ingredients and where they come from.
- LittoralNdoléCameroon's emblematic dish
- South-WestEruThe Banyang speciality of the South-West
- NationwidePoulet DGThe special-occasion dish, born in the 1980s
- LittoralMbongo tchobiThe black sauce of burnt spices
- Centre and SouthOkokGnetum leaves with peanut paste
- LittoralKokiThe bean cake steamed in leaves
- WestKondrèThe Bamiléké royal dish
- North-WestTaro à la sauce jauneA sauce with more than thirty spices
- Centre and SouthSangaMaize and greens in palm nut juice
- NationwideSoyaThe grilled skewers of the evening