Cameroonian cuisine

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:

Traditional dishes served at Ebogo in the Centre Region

Among Cameroonian specialties are:

• Fufu corn and njama njama (garden huckle berry leaves)
• Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat)
• Sangah (a mixture of maize, cassava leaf, and palm nut juice)
• Mbanga soup and kwacoco
• Eru and water fufu
• Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)

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).

• List of African cuisines
•  Food portal