Baku Kitchen! An independent reference of traditional food

Cameroon

39 dishes.

AchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields prideBeignets haricots bouillieFried dough balls with stewed beans and hot maize porridge, the office breakfastwine & spiritBil-bilCloudy red millet beer ladled from clay jars in northern courtyardsBoboloFermented cassava sticks wrapped in leavesCorn chaffBoiled corn and beans stewed with palm oil and spicesCorn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greensEgusi puddingGround melon seeds steamed in banana leaves into a firm savoury cakeEkwangGrated cocoyam parcels in leaves, simmered with palm oil and smoked fishEruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufuFolereHibiscus juice, Cameroon's take on bissapKati katiFire-grilled chicken finished in palm oil, eaten with corn fufucharcuterie & curedKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againKokiSteamed cowpea and palm-oil pudding wrapped in banana leavesKondreSpiced plantain and goat one-pot stew from the WestKwacocoGrated cocoyam steamed in banana leaves, coastal partner to banga soupKwacoco bibleGrated cocoyam and smoked fish parcelled in banana leaves and steamed firmKwemPounded cassava leaves simmered slowly with palm oil, groundnut and smoked fishMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMbanga soupPalm-fruit soup with smoked fish and country spices, eaten with kwacocoMbongo tchobiInky fish stew flavored with charred mbongo spice barkMintumbaSteamed cake of grated cassava and palm oil, sliced from a leaf parcelfermented & pickledMiondoSlim sticks of fermented cassava paste steamed in leaves, eaten with grilled fishNdo’oPressed bush-mango seed blocks grated into stews to thicken themNdoléBitterleaf simmered with peanuts, shrimp and beef; served with plantains or boboloNdombaFish or meat steamed in banana leaves with chili and country spicesNjangsaOily forest seeds ground to thicken and perfume stews with a bitter-nutty noteNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spiceswine & spiritOdontolVillage-distilled white spirit made from palm wine or maize, drunk in shotsPalm weevil larvaeFat white grubs from felled palms, skewered and grilled until crisp outsidewine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runscheese & dairyPendidamThick soured cow's milk from Fulani herds, drunk sweetened or poured over grainPepe soupFiery clear broth of goat, fish or offal spiked with country pepperPoulet DGDirecteur Général chicken sautéed with ripe plantains and vegetablesPuff-puffFried dough with beans and corn pap, the beignets-haricot comboSafouViolet African plum roasted until buttery, eaten with roast maizeSangaFresh 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…