Food
Cameroonian food
Ndolé, eru, achu, koki, poulet DG… Cameroon cooks differently from one region to the next. Here are its dishes and drinks with full articles, and step-by-step recipes from the Wikibooks Cookbook.
Recipes, step by step
Ingredients and method, as published in the Wikibooks Cookbook.
Dishes and drinks
Every dish and drink with an article on Wikipedia.
AchuAchu soup is a yellow soup that is a traditional food in Cameroon. It is made with cocoyam, spices, water, palm oil, "Canwa / Nikki" (limestone), and fish or other ingredients.- Bongo'oBongo'o (or Mbongo), also known as ebony sauce or black stew, is a dark colored stew of the Bassa people in Cameroon.
- ChikwangueChikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea.
EkwangEkwang (also known as "Ekpang Nkukwo" in "Efik", "Ekpang" in "Ibibio/Annang" and "Ekwang Coco") is a Cameroonian and Nigerian dish native to the Bakweri, Bafaw, Oroko, Cross River State and Akwa Ibom State people. It is made with freshly grated cocoyams that are wrapped in cocoyam leaves.
EruEru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu departement in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok.
FufuFufu (or fufuo, foofoo, foufou foo-foo ) is a pounded meal found in West African cuisine originally made from boiled cassava, plantains, and cocoyam. Fufu's prevalence in West Africa has been noted in local literature, such as Chinua Achebe's Things Fall Apart.
GarriIn West Africa, garri (also known as gari, galli, or gali) is a flour, varying in texture from coarse to fine, made from fresh, starchy cassava root. Heat used in the preparation process helps remove the thermolabile cyanohydrin toxins that occur naturally in cassava plants.
KokiKoki, also known as cowpea cake or black-eyed pea cake, is a Cameroonian dish originating from the Mbo people in the department of Moungo, of the Bazou and Bafang peoples in the Southwest Region, as well as the Makaa, Bassa and Banen peoples of the West Region.
KondrehKondreh, also spelled Nkondrè, is a traditional Cameroonian dish originating the Bamileke people in the West Region, particularly from Bafang. It is considered a national dish of Cameroon.
Kuli-kuliKuli-kuli is a Nigerian snack primarily made from peanuts, first made by the Nupe people of Nigeria. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. Today kuli-kuli is accepted across the globe.
Mbongo TchobiMbongo Tchobi is an African cuisine commonly made by the Bassa people of Cameroon. It is a black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains.
NdoléNdolé, also written Ndole or Ndolè, is a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa). The dish originated in Douala, in the Littoral Region of Cameroon.
Palm nut soupPalm nut soup or banga is a soup made from palm fruit common in Cameroon, Sierra Leone, Ghana, Nigeria, Democratic Republic of Congo and Ivory Coast. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics.
Peanut stewPeanut stew or groundnut stew, also known as maafe (Wolof mafé, maffé, maffe), and pate d'arachide (French), is a staple food stew in Western Africa.- Penja pepperPenja pepper (poivre de Penja) is a type of pepper (Piper nigrum) grown in the volcanic soil of the Penja Valley in Cameroon. It is available as green, white, black and red pepper. Its taste is influenced by the local volcanic soil, which is rich in minerals.
Puff-puffPuff-puff is a traditional snack made of fried dough and eaten across West anf Central Africa. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.
SuyaSuya, also known as Tsire, is a traditional Hausa (Nigerian) smoke-grilled spiced meat on skewer. Suya is generally made with thin-sliced spiced beef, lamb, goat, ram, or chicken arranged on wooden skewers.- AbaakuruAbaakuru est une friandise à base de tourteau d'arachide frit dans l'huile en forme de cylindre ogivalisé.
- Beaufort LagerLa Beaufort Lager est une bière blonde brassée dans des brasseries au Cameroun depuis 1952.
- BoboloLe bobolo ou bâton de manioc est un mets camerounais plus précisément Ewondo (Beti) à base de manioc, pilé et fermenté, enveloppé dans une longue feuille pour une forme de mince cylindre, le tout cuit à la vapeur.
- Bonbon aleewaLe bonbon aleewa est une pâtisserie légère sous forme de bâtonnets préparée de façon artisanale par les peuls. Également appelés bonbons haoussa, ils sont parfois pimentés.
Castel BeerCastel Beer est une bière blonde africaine produite dans plusieurs pays d’Afrique, notamment au Cameroun par les Brasseries du Cameroun, au Tchad par les brasseries du Tchad, en Algérie, en République centrafricaine par la brasserie MOCAF, au Maroc et au Burkina Faso par la société Brakina.
IkokLe Okok est un plat traditionnel du peuple Beti préparé avec les feuilles de Gnetum sp. dont il porte le nom en langue locale.
KooseKoose (Dagbani:) also known as Bean Cake is a spicy black-eyed pea fritter that is commonly eaten in West Africa as a snack. It is often taken with porridge. Sometimes it is sandwiched in bread, and called "Koose Bread" or "Paanu Kooshe".- KwacocoKwacoco, sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting of pureed cocoyam wrapped and steamed in banana leaves.
- MalambaMalamba is a traditional alcoholic beverage in Cameroon, Equatorial Guinea, and Gabon made by fermenting sugarcane juice. The canes are crushed in a mortar, and the juice is left to ferment for approximately two weeks. The flavor and texture is similar to the Latin American drink guarapo.
- MintoumbaLe mintoumba est un gâteau traditionnel du peuple Bassa fait à base de manioc frais fermenté et de l'huile de palme rouge. Il est ensuite cuit à la vapeur pour servir d'accompagnement à une sauce, ou dégusté comme casse-croûte.
- MiondoLe miondo – également appelé « bâton de manioc » - est une spécialité très populaire du peuple SAWA dans le littoral au Cameroun. Comme le foufou, c'est un produit dérivé du manioc. Le miondo est l'accompagnement par excellence du ndolé.
NjapcheLe Njapche (ou Ndjapche) est un mets traditionnel du département du Noun, dans la région de l’Ouest Cameroun.
NkuiLe Nkui est un plat traditionnel Bamiléké préparé à l'occasion de la naissance d'un enfant et servi à la mère.
Nkôno ngondLe nkôno ngond est un mets traditionnel camerounais préparé avec les graines de Cucumeropsis mannii localement appelées « pistaches ».- Nkôno ôndèLe nkôno ôndè est une pâte d'arachide assaisonnée aux écrevisses fumées et cuite au feu de bois. Appelé nkôno ôndè par les Bassa, ce plat cuisiné de la gastronomie camerounaise est nommé nnam owondo par les peuples Béti. Chez les Bamoun, on l'appelle Mbouo pirien.
- OdontolL'odontol est un alcool traditionnel fabriqué au Cameroun à partir de vin de palme ou de maïs en grain, ainsi que de sucre et d'écorce de Garcinia lucida (essok). Il est parfois appelé « African gin » ou « hâ ».
Poulet DGLe poulet DG est un mets traditionnel de la cuisine camerounaise. C'est un sauté de poulet frit, de plantains tranchées et pré-frites ainsi que de légumes (carottes, poivrons, haricots verts) et de divers aromates (herbes, sel et concentré de tomate et parfois de bouillon cube).- SangahSangah is a food made with maize, cassava leaf, and palm nut juice in Cameroonian cuisine. The leaves are mashed and the cooked mixture becomes a thick stew. It is often accompanied by rice or boiled plantain. It is a traditional food.
TapalapaLe tapalapa est un pain traditionnel d'Afrique de l'Ouest, mêlant blé et mil, étant cuit au feu de bois dans un four en banco. Ce pain est souvent consommé avec du beurre, de la confiture, du chocolat ou encore des haricots.
Taro à la sauce jauneLe taro à la sauce jaune ou le achu est un plat issu de la région du Nord-Ouest du Cameroun.- Ça va se savoirLe ça va se savoir est un beignet camerounais. Il est vendu dans les rues par des petits revendeurs itinérants pour un prix d'en général 50 FCFA, soit environ 0,10 USD.
- Accra Cassava
- Poulet camerounais
- Sese Plaintains
About Cameroonian cuisine
Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Bamileke people, Bamoun, Bamenda people and Shuwa Arabs, as well as the influence of German, French and British colonization.
