Cameroonian cuisine is a vibrant tapestry of flavors, reflecting the country’s diverse geography and cultural influences.

From the fertile volcanic soils of the west to the coastal regions and the arid north, each area contributes unique ingredients and culinary traditions. A blend of indigenous recipes with hints of French and British colonial influences has resulted in a rich and satisfying food culture. Expect bold spices, hearty stews, and the creative use of staples like cassava, plantains, and maize. These 10 delicious foods offer a tantalizing glimpse into the culinary heart of Cameroon, promising a delightful experience for any food enthusiast.

Cameroonian cuisine is a vibrant tapestry of flavors and traditions, reflecting the country’s rich cultural diversity. Here are ten delectable dishes that showcase the culinary heritage of Cameroon:

1. Ndolé

Ndolé is often hailed as Cameroon’s national dish. This hearty stew combines bitter leaves indigenous to West and Central Africa with groundnuts (peanuts), creating a rich, slightly bitter flavor balanced by the nutty undertones. Typically, it’s prepared with shrimp, beef, or fish, adding depth and protein to the dish. Ndolé is traditionally served with plantains, bobolo, or miondo—fermented cassava products that complement the stew’s robust flavors. This dish is a staple at celebrations and gatherings, embodying the communal spirit of Cameroonian dining. 

2. Poulet DG

Poulet Directeur Général, commonly known as Poulet DG, translates to “Director General’s Chicken,” indicating its status as a dish for special occasions. This luxurious meal features tender chicken pieces sautéed with ripe plantains and a medley of vegetables, all simmered in a savory tomato-based sauce. The combination of sweet plantains and savory chicken creates a harmonious blend of flavors. Often reserved for festive events, Poulet DG showcases Cameroon’s flair for elevating simple ingredients into celebratory fare.

3. Eru

Eru is a beloved dish among the Bayangi people of Cameroon’s South-West region. It features finely shredded leaves of the eru or okok plant, cooked with waterleaf, creating a nutrient-rich vegetable medley. The greens are simmered with crayfish, palm oil, and assorted meats or fish, resulting in a flavorful, slightly spicy stew. Eru is typically enjoyed with garri or water fufu, providing a hearty and satisfying meal that reflects the region’s culinary traditions. 

4. Koki Beans

Koki Beans is a traditional delicacy from Cameroon’s southwestern region. This dish features black-eyed peas soaked and ground, mixed with palm oil, onions, and spices. The mixture is then wrapped in banana leaves and steamed, resulting in a flavorful and aromatic dish. Koki Beans is often enjoyed with plantains, offering a delightful combination of textures and flavors.

5. Achu Soup

Achu Soup, also known as “Yellow Soup,” is a specialty from Cameroon’s Western and North-West regions. This vibrant dish is made with a combination of beef or chicken broth, limestone, red oil, and a medley of spices, resulting in a delicate, flavorful soup. It is traditionally served with achu (pounded cocoyam) or huckleberry, providing a unique and satisfying meal. 

6. Mbongo Tchobi

Mbongo Tchobi is a traditional Cameroonian dish known for its distinctive black color and rich, spicy flavor. This stew is made by slow-cooking meat or fish with a blend of darkly roasted spices, including mbongo spice, which gives the dish its characteristic hue. The result is a hearty and aromatic meal, typically served with boiled yams or plantains, showcasing the depth and complexity of Cameroonian cuisine.

7. Ekwang

Ekwang is a labor-intensive but rewarding dish cherished in Cameroonian cuisine. It involves grating cocoyams into a paste, seasoning with salt, and wrapping small portions in cocoyam leaves. These bundles are then cooked with water, palm oil, crayfish, dried fish, and a blend of spices, resulting in a rich and flavorful dish. Despite the effort required, Ekwang is a favorite at gatherings, reflecting the communal nature of Cameroonian cooking.

8. Soya

Soya is one of Cameroon’s most popular street foods, consisting of skewered and grilled meat, typically beef, chicken, or goat. The meat is marinated in a spicy blend of ground peanuts, ginger, garlic, and hot pepper, then grilled over open flames until crispy on the outside and juicy inside. Soya is often enjoyed with friends and family, embodying the social aspect of Cameroonian cuisine. 

9. Kwacoco Bible

Kwacoco Bible is a traditional dish from the Bakweri tribe in Cameroon’s South-West province. It is made by grating cocoyams and mixing them with smoked fish, red oil, spinach, and various spices. The mixture is then wrapped in plantain leaves and steamed to perfection, resulting in a flavorful and satisfying dish that reflects the region’s culinary heritage.

10. Miondo

Miondo is a traditional Cameroonian delicacy crafted from fermented cassava, known for its distinctive tangy flavor and chewy texture. The preparation involves soaking peeled cassava roots in water for several days to soften and ferment them. After fermentation, the cassava is pounded into a smooth paste, with fibers removed to ensure a refined consistency. This paste is then wrapped tightly in banana leaves, forming slender sticks approximately 1 cm wide and 25 cm long, and steamed until fully cooked. Miondo serves as a versatile accompaniment to various dishes, particularly enhancing the flavors of stews like Ndolé and grilled meats. Its slightly sour taste and firm texture provide a delightful contrast to rich and spicy main courses.