Cameroonian cuisine: What kind of food do they eat in Cameroon?

Cameroonian Cuisine: Exploring the Delights of Food in Cameroon

Welcome to our comprehensive guide on Cameroonian cuisine, where we delve into the rich and diverse culinary traditions of this West African nation. Cameroon, known as "Africa in miniature," is home to a vibrant mix of cultures, languages, and climates, which are beautifully reflected in its food. In this article, we will explore the traditional dishes, unique flavors, and staple ingredients that make Cameroonian cuisine a true gastronomic delight. Join us on this mouthwatering journey as we uncover the delectable food culture of Cameroon.

Traditional Cameroonian dishes


Ndolé is a popular traditional Cameroonian dish that originated from the coastal regions of the country. It is a rich and flavorful dish made with bitter leaves, peanuts, and various meats such as beef, fish, or shrimp. The bitter leaves are cooked down and combined with ground peanuts to create a thick and hearty sauce. Ndolé is often served with rice or plantains and is known for its unique combination of flavors.


Eru is another traditional Cameroonian dish that is highly cherished in the country. It is a delicious and nutritious green leaf soup that is typically made with either spinach or bitter leaf and enriched with various types of meat or fish. The leaves are usually finely chopped and cooked with palm oil, crayfish, and spices to create a flavorful and aromatic soup. Eru is often served with a side of fufu or boiled plantains, making it a satisfying and wholesome meal.


Fufu is a staple food in Cameroon and is commonly enjoyed alongside various traditional dishes. It is a starchy dish made by pounding boiled cassava, yam, or plantains until they form a smooth and elastic dough-like consistency. Fufu can be shaped into small balls or served in larger portions, and it is typically eaten by tearing off a piece and dipping it into a flavorful soup or sauce. The soft and slightly tangy taste of fufu complements the rich flavors of Cameroonian dishes perfectly.


Koki is a unique Cameroonian dish that is made from black-eyed peas. The peas are ground into a paste and mixed with palm oil, spices, and other ingredients such as onions, peppers, and crayfish. The mixture is then wrapped in banana leaves and steamed until it becomes a soft and dense pudding-like dish. Koki has a distinct flavor and is often enjoyed as a side dish or as part of a larger meal. Its rich taste and smooth texture make it a beloved dish in Cameroonian cuisine.


Achu is a traditional Cameroonian dish that is particularly popular among the Bamileke people. It is a hearty and filling meal made with cocoyam, yellow yam, and various meats such as beef, chicken, or fish. The cocoyam and yellow yam are boiled and pounded to create a thick and sticky consistency. The dish is then served with a spicy sauce made from palm oil, spices, and vegetables. Achu is known for its bold flavors and is often enjoyed during special occasions or festivals.

These traditional Cameroonian dishes showcase the rich culinary heritage of the country. From the flavorful Ndolé to the hearty Achu, Cameroonian cuisine offers a diverse range of dishes that are sure to delight any food lover.

Influences from other cultures

French influence

Cameroon, a country located in Central Africa, has a rich and diverse culinary heritage. One of the major influences on Cameroonian cuisine is the French influence. The historical connection between France and Cameroon has greatly impacted the food culture in the country.

French cuisine has left a lasting mark on Cameroonian dishes, especially in the urban areas and among the elite. French cooking techniques, ingredients, and flavors have been integrated into traditional Cameroonian recipes, resulting in a unique fusion of flavors.

Some popular French-influenced dishes in Cameroon include Poulet DG, which is a chicken dish cooked with vegetables in a rich sauce, and Ndole, a dish made with bitterleaf greens, crayfish, and peanuts. These dishes showcase the combination of local ingredients with French cooking methods.

British influence

Apart from French influence, British colonization also had an impact on the culinary traditions of Cameroon, particularly in the western and northern regions. The British brought with them their own culinary preferences and introduced new ingredients and cooking techniques to the local cuisine.

Tea drinking, for example, became popular due to British influence. The British introduced tea plantations, which led to the cultivation of tea leaves in some parts of Cameroon. Today, tea is a common beverage enjoyed by many Cameroonians, both in traditional and modern settings.

Additionally, British influence can be seen in the consumption of certain dishes. For instance, dishes like fish and chips, shepherd’s pie, and meat pies are widely consumed in Cameroon, showcasing the integration of British culinary traditions into the local food culture.

Arab influence

Another significant influence on Cameroonian cuisine is the Arab influence, particularly in the northern regions of the country. Cameroon’s proximity to the Sahel region and its historical trade routes with Arab merchants have contributed to the Arab culinary influence in the country.

Arab spices and flavors have found their way into Cameroonian dishes, adding depth and complexity to the local cuisine. Dishes such as Mafé, a peanut-based stew, and Couscous, a staple dish made from semolina, are examples of the Arab influence on Cameroonian dining.

Moreover, the preparation and consumption of tea in the northern regions of Cameroon also showcase Arab influence. Tea is often prepared with aromatic spices like cardamom, cloves, and cinnamon, creating a distinct flavor profile.

In conclusion, Cameroonian cuisine has been shaped by various cultural influences, including the French, British, and Arab influences. These influences have enriched the culinary traditions of the country, resulting in a diverse and flavorful food culture that reflects Cameroon’s history and multiculturalism.

Popular ingredients in Cameroonian cuisine


Plantains are a staple in Cameroonian cuisine and are widely used in various dishes. These starchy fruits are similar to bananas but are larger and less sweet. In Cameroon, plantains are often cooked and served as a main course or used as a side dish. They can be boiled, fried, or even mashed to create a unique and delicious flavor. Plantains are rich in essential nutrients such as potassium, vitamins A and C, and dietary fiber, making them a healthy and filling ingredient in Cameroonian cuisine.


Yams play a significant role in Cameroonian cuisine and are consumed in various forms. They are a versatile ingredient that can be boiled, roasted, mashed, or even turned into flour. Yams are high in carbohydrates and provide a good source of energy. They are often used as a base for stews, soups, and porridges, adding a thick and hearty texture to the dishes. The flavor of yams is slightly sweet and earthy, making them a popular choice in many traditional Cameroonian recipes.


Cassava, also known as manioc or yuca, is a widely used ingredient in Cameroonian cuisine. It is a root vegetable that is rich in carbohydrates and provides a good source of energy. Cassava can be boiled, roasted, or turned into flour to make various dishes. In Cameroon, cassava is often used to make fufu, a staple food that is served with stews and sauces. The versatility of cassava makes it a popular ingredient in both savory and sweet Cameroonian dishes.


Peanuts, or groundnuts, are a common ingredient in Cameroonian cuisine. They are used in various forms, including as a base for sauces, as a topping for salads, or even ground into a paste to make peanut butter. Peanuts are a good source of protein, healthy fats, and essential vitamins and minerals. They add a distinct nutty flavor and a creamy texture to Cameroonian dishes, enhancing their taste and nutritional value.

Fish and seafood

Given Cameroon’s location on the west coast of Africa, fish and seafood play a significant role in the country’s cuisine. Freshwater and saltwater fish, such as tilapia, catfish, and prawns, are commonly used in traditional dishes. Fish is often grilled, smoked, or used as an ingredient in stews and soups. Seafood, including crabs, lobsters, and shrimps, is also popular and adds a delightful flavor to Cameroonian cuisine. The abundance of fish and seafood in Cameroon’s culinary traditions reflects the country’s proximity to the Atlantic Ocean and the many rivers and lakes within its borders.

Cameroon, a country rich in cultural diversity, offers a unique and vibrant culinary experience. From the savory dishes of Ndolé and Eru to the mouthwatering flavors of Achu and Koki, Cameroonian cuisine showcases the fusion of traditional African ingredients with European, Asian, and Middle Eastern influences. The diverse geography and abundant natural resources of Cameroon have contributed to the country’s rich food culture, allowing for a wide variety of dishes that cater to different tastes and preferences. Whether you are a fan of spicy foods or prefer milder flavors, Cameroon has something to offer for everyone. Exploring the flavors of Cameroonian cuisine is not only a delightful gastronomic journey but also a way to appreciate the country’s rich heritage and traditions. So, if you are looking for a culinary adventure that stimulates your taste buds and immerses you in a vibrant food culture, look no further than the diverse and delicious cuisine of Cameroon.

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