A FOOD TRADITION
Sawa Coastal Cuisine
The coastal cooking tradition of Cameroon emphasizes cassava preparations, cocoyam, plantains, palm-nut sauces, and fish or other seafood.
Dishes linked to this cuisine
1–10 of 10
Achombo
Achombo is a Sawa coastal Cameroonian staple of boiled green plantain mashed with palm oil and salt.
Bobolo
Bobolo is a fermented cassava loaf wrapped in banana leaves and steamed as a staple accompaniment.
Ekwang
Grated cocoyam is seasoned, wrapped in cocoyam leaves, and simmered with palm oil and commonly added fish or crayfish.
Kwacoco Bible
Grated cocoyam is mixed with palm oil and commonly fish or crayfish, wrapped in leaves, and steamed until firm.
Maboke
Maboke is a Central African-style fish preparation in which seasoned fish is wrapped in banana leaves and steamed with aromatic vegetables.
Mbanga Soup
Mbanga Soup is a thick Cameroonian palm-fruit soup commonly prepared with fish or other proteins, aromatics, and dried shrimp seasonings.
Miondo
Miondo is a fermented cassava dough staple wrapped in leaves and steamed until firm and mildly tangy.
Ndomba
Ndomba is a Cameroonian coastal dish of fish seasoned with aromatics and steamed or cooked in a banana-leaf wrapping.
Sese Plantains
Sese Plantains are cooked plantains served in a savory palm-oil preparation with aromatics and sometimes fish or shellfish.
Water Fufu
Fermented cassava is kneaded with water into a smooth dough and boiled to make a soft, elastic staple served with soup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.