Baku Kitchen! An independent reference of traditional food

Cameroon

Ask what Cameroon eats and the answer starts with this: africa in miniature: bitterleaf ndolé, eru with waterfufu, palm-nut stews and vibrant roadside soya grills. Look for Ndolé (bitterleaf simmered with peanuts, shrimp and beef; served with plantains or bobolo), Eru (shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu) and Achu (pounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride). A Douala and Sawa dish of bitterleaf boiled repeatedly to tame it, then cooked with groundnut paste; widely treated as Cameroon’s national dish. This atlas has 39 Cameroon dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

AchuAchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields prideBeignets haricots bouillieBeignets haricots bouillieFried dough balls with stewed beans and hot maize porridge, the office breakfastBil-bilBil-bilCloudy red millet beer ladled from clay jars in northern courtyardsBoboloBoboloFermented cassava sticks wrapped in leavesCorn chaffCorn chaffBoiled corn and beans stewed with palm oil and spicesCorn fufu and njama njamaCorn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greensEgusi puddingEgusi puddingGround melon seeds steamed in banana leaves into a firm savoury cakeEkwangEkwangGrated cocoyam parcels in leaves, simmered with palm oil and smoked fishEruEruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufuFolereFolereHibiscus juice, Cameroon's take on bissapKati katiKati katiFire-grilled chicken finished in palm oil, eaten with corn fufuKilishiKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againKokiKokiSteamed cowpea and palm-oil pudding wrapped in banana leavesKondreKondreSpiced plantain and goat one-pot stew from the WestKwacocoKwacocoGrated cocoyam steamed in banana leaves, coastal partner to banga soupKwacoco bibleKwacoco bibleGrated cocoyam and smoked fish parcelled in banana leaves and steamed firmKwemKwemPounded cassava leaves simmered slowly with palm oil, groundnut and smoked fishMais braiseMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMbanga soupMbanga soupPalm-fruit soup with smoked fish and country spices, eaten with kwacocoMbongo tchobiMbongo tchobiInky fish stew flavoured with charred mbongo spice barkMintumbaMintumbaSteamed cake of grated cassava and palm oil, sliced from a leaf parcelMiondoMiondoSlim sticks of fermented cassava paste steamed in leaves, eaten with grilled fishNdo’oNdo’oPressed bush-mango seed blocks grated into stews to thicken themNdoléNdoléBitterleaf simmered with peanuts, shrimp and beef; served with plantains or boboloNdombaNdombaFish or meat steamed in banana leaves with chili and country spicesNjangsaNjangsaOily forest seeds ground to thicken and perfume stews with a bitter-nutty noteNkuiNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicesOdontolOdontolVillage-distilled white spirit made from palm wine or maize, drunk in shotsPalm weevil larvaePalm weevil larvaeFat white grubs from felled palms, skewered and grilled until crisp outsidePalm winePalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsPendidamPendidamThick soured cow's milk from Fulani herds, drunk sweetened or poured over grainPepe soupPepe soupFiery clear broth of goat, fish or offal spiked with country pepperPoulet DGPoulet DGDirecteur Général chicken sautéed with ripe plantains and vegetablesPuff-puffPuff-puffFried dough with beans and corn pap, the beignets-haricot comboSafouSafouViolet African plum roasted until buttery, eaten with roast maizeSangaSangaFresh corn mashed with huckleberry leaves and palm oil

  • Achu

    Pounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride. Ready in 45 min prep and 2 hr 30 min…

  • Eru

    Shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu. Ready in 35 min prep and 1 hr…

  • Ndolé

    Bitterleaf simmered with peanuts, shrimp and beef; served with plantains or bobolo. Ready in 45 min prep and 1 hr…

  • Beignets haricots bouillie

    Fried dough balls with stewed beans and hot maize porridge, the office breakfast. Ready in 30 minutes prep and 1…

  • Bil-bil

    Cloudy red millet beer ladled from clay jars in northern courtyards. A wine & spirit recipe from Cameroon.

  • Bobolo

    Fermented cassava sticks wrapped in leaves. Ready in 1 hr prep and 2 hr cooking. 6 batons. A salad &…

  • Corn chaff

    Boiled corn and beans stewed with palm oil and spices. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Corn fufu and njama njama

    Grassfields corn dough with sautéed huckleberry greens. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A main…

  • Ekwang

    Grated cocoyam parcels in leaves, simmered with palm oil and smoked fish. Ready in 1 hr 30 min prep and…

  • Egusi pudding

    Ground melon seeds steamed in banana leaves into a firm savoury cake. Ready in 40 minutes prep and 1 hour…