A FOOD TRADITION
Cameroonian Cuisine
A diverse national cooking tradition built around fermented staples, leafy greens, legumes, tubers, plantains, fish, poultry, and aromatic sauces.
Dishes linked to this cuisine
13–22 of 22
Mbongo Tchobi
Mbongo Tchobi is a Cameroonian fish stew simmered with a dark mbongo spice blend, aromatics, and oil until richly flavored.
Ndolé
Ndolé is a rich Cameroonian stew of bitter leaves and ground peanuts cooked with palm oil, aromatics, and variable meat or seafood.
Njama Njama
Njama Njama is a Cameroonian sauté of leafy njama-njama greens with tomato, onion, garlic, and oil, often served as a vegetable side.
Okok
A Cameroonian leafy-green stew made with gnetum leaves, ground peanuts, palm oil, and frequently dried seafood.
Palm Nut Soup
A traditional Ghanaian soup prepared from a creamy palm-nut base with tomatoes, aromatics, and commonly fish or meat.
Pepper Soup
A hot, aromatic Cameroonian broth prepared with a meat or fish protein and peppery spices.
Poulet DG
Poulet DG is a Cameroonian one-pot dish of fried ripe plantain and chicken braised with vegetables, aromatics, and cooking oil.
Puff-Puff
Puff-Puff is a Cameroonian yeast-raised wheat dough fritter that is deep-fried until golden and commonly served as a snack.
Sangah
Sangah is a Cameroonian one-pot dish of corn and leafy greens cooked with palm oil until tender.
Soya
Soya is Cameroonian seasoned grilled meat, commonly beef threaded onto skewers and coated with a spicy peanut-based seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.