A FOOD TRADITION

Northern Cameroonian Cuisine

Northern Cameroonian Cuisine describes the Sahelian and Sudano-Sahelian foodways of communities including Fulani, Hausa, Kanuri, Kotoko, Arab Choa and others. Sorghum, millet, maize, rice, beans, cowpeas, groundnuts, okra, dried fish and meat are important, with dairy and fermented grain foods also present in some communities. Common techniques include milling grains into stiff porridges, grilling or drying meat, simmering groundnut and okra sauces, and cooking over wood fires. Examples include corn or millet fufu with okra sauce, rice with meat or vegetable sauces, and kilichi, a spiced dried-meat preparation. These traditions connect directly with cuisines across the Lake Chad and Sahel regions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.