Culinary traditions of Cameroon
Ndolé is a dish in Cameroon
Cameroonian cuisine (French: cuisine camerounaise) 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, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and English colonialization.
Ingredients
The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:
Specialties
Among Cameroonian specialties are:
Ndolè with meat, morrue and shrimp
- Koki (food) (primarily consisting of blackeyed peas and red palm oil)
- Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)
Achu Soup with Taro and ox skin
- Mbongo'o tjobi (a spicy black soup made with native herbs and spices)
Mbongo'o tjobi and banana plantain
- Egusi soup (ground pumpkin seeds often cooked with dark leafy greens or okra)
- Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
- Kati kati, a grilled chicken dish[1][2][3] and traditional food of the Kom.[4]
Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).
