Imagine you are walking through the colorful streets of Douala or Yaoundé, where the air is filled with the mouthwatering scent of spices, grilled meats, and stews simmering on open fires.
Everywhere you turn, vendors are selling delicious dishes, and the hum of conversation and clinking plates fills the air.
This is a typical scene in Cameroon, a country known not just for its breathtaking landscapes and rich culture but for its vibrant cuisine.
Cameroonian food is a reflection of the country itself—diverse, hearty, and packed with flavor.
It combines influences from the various ethnic groups in the country, as well as French, Portuguese, and West African cooking traditions.
In Cameroon, food is more than just sustenance; it’s a way to celebrate, to bring people together, and to connect with history and culture.
Today, we’re going to explore the most popular dishes in Cameroonian cuisine, each with its unique story and flavor.
Appetizers and Street Foods
Cameroonian street food is legendary.
In every town, you’ll find vendors selling snacks that are both quick to eat and deeply satisfying.
These snacks aren’t just food—they’re a cultural experience.
Let’s start with a few you might encounter.
Soya: The Smoky, Spicy Skewers
Soya is one of Cameroon’s most popular street foods, and for a good reason.
It’s simple, yet bursting with flavor.
Imagine walking through a market, and you smell the irresistible scent of marinated meat grilling over open flames.
That’s Soya—skewers of beef, chicken, or goat, coated in a spicy seasoning blend and cooked until the outside is crispy, and the inside is juicy.
The key to a good Soya lies in the spices, a combination of ground peanuts, ginger, garlic, and piment (hot pepper).
The smoky flavor from the grill gives the meat an irresistible taste, and the heat from the spices keeps you coming back for more.
In Cameroon, Soya isn’t just a snack—it’s a social experience.
You’ll often find friends and families gathered around a street vendor, laughing and talking while sharing these spicy skewers.
And for a perfect meal on the go, it’s often paired with baton de manioc, a starchy side made from fermented cassava.
Beignets Haricots: Puff-Puff and Beans
Another must-try Cameroonian street food is Beignets Haricots (also known as Puff-Puff and Beans).
This dish combines two seemingly opposite foods—sweet, fluffy beignets (deep-fried dough balls) and savory, spiced beans—but together, they create a harmony of flavors.
The beignets are golden-brown, slightly sweet, and crispy on the outside but soft and fluffy inside.
The beans, on the other hand, are cooked with onions, tomatoes, and a variety of spices, making them rich and flavorful.
The contrast between the sweet dough and the savory beans is what makes this dish so popular.
It’s often enjoyed as a breakfast food or a light snack during the day.
For many Cameroonians, it’s the taste of home—a comforting meal that reminds them of childhood.
Iconic Main Dishes
Now, let’s dive into the heart of Cameroonian cuisine—the main dishes.
These meals are packed with flavor, often combining starchy staples like plantains, yams, or cassava with rich, savory stews.
Ndolé: The National Dish
If there’s one dish that represents Cameroon’s culinary culture, it’s Ndolé.
This vibrant green stew is made from bitter leaves (similar to spinach), ground peanuts, and a choice of protein—usually beef, fish, or shrimp.
It’s a dish that you’ll find on the table at celebrations, weddings, and family gatherings.
The preparation of Ndolé is an art form.
The bitter leaves are boiled and rinsed several times to remove their sharp taste, while the peanuts are ground into a paste to thicken the stew.
When combined, these ingredients create a flavorful, creamy dish with a slightly nutty taste.
The meat or fish adds depth to the stew, making each bite rich and satisfying.
Ndolé is typically served with fried plantains or bobolo (fermented cassava).
The sweetness of the plantains contrasts perfectly with the savory stew, creating a balanced meal that is both filling and delicious.
Poulet DG: Chicken for the Elite
Poulet DG, or “Director General’s Chicken,” is another iconic dish that’s as much about prestige as it is about taste.
The story goes that this dish was originally served to Cameroon’s elite—hence the name.
But today, it’s enjoyed by everyone, whether you’re a high-ranking official or just someone looking for a delicious meal.
Poulet DG is made with tender pieces of chicken sautéed with vegetables like carrots, green beans, and bell peppers, all cooked in a tomato-based sauce.
The star of the dish, however, is the fried plantains, which add a sweet counterpoint to the savory chicken.
The plantains are often crispy on the outside and soft on the inside, making them the perfect companion to the rich, flavorful sauce.
This dish is served at special occasions and family dinners, where it’s often the centerpiece of the meal.
It’s a perfect example of how Cameroonian cuisine balances flavors—sweet, savory, and just a touch of spice.
Traditional Soups and Stews
Cameroonian cuisine is known for its soups and stews, which are hearty, flavorful, and packed with a variety of ingredients.
These dishes are perfect for large gatherings, where they can be shared among family and friends.
Mbongo Tchobi: The Black Stew
One of the most unique dishes in Cameroonian cuisine is Mbongo Tchobi, a black stew made from charred spices and served with fish or meat.
The stew gets its dark color from the mbongo spice, which is burned before being added to the dish.
This gives the stew a smoky, almost bitter flavor, which is balanced out by the sweetness of the fish or meat.
The preparation of Mbongo Tchobi is a skill passed down through generations.
It’s a dish that’s often reserved for special occasions because of the time and effort it takes to prepare.
But once it’s served, it’s worth every minute of preparation.
The rich, deep flavors of the stew are complemented by the tender fish, making each bite a taste explosion.
Achu Soup: The Yellow Soup
Another beloved Cameroonian dish is Achu Soup, known for its bright yellow color and unique flavor.
The soup is made from a base of cocoyams, which are pounded into a smooth paste.
The yellow color comes from a special spice mixture that includes limon (a type of potash) and palm oil.
Achu Soup is typically served with a side of pounded cocoyam, which is used to scoop up the soup.
It’s a dish that’s particularly popular among the Bamileke people in the western regions of Cameroon, and it’s often served at family gatherings and celebrations.
The flavor of Achu Soup is slightly tangy, with a rich, earthy undertone from the cocoyams. It’s a dish that’s both comforting and hearty, making it perfect for a family meal.
Regional Specialties
Cameroon’s regional diversity is mirrored in its cuisine, with each region boasting dishes that reflect its unique traditions, resources, and local flavors.
Below, we’ll dive deeper into some of these beloved specialties, each from a different part of the country.
Kati Kati: The Smoky Delight from the North-West
Kati Kati is a popular dish from the North-West region of Cameroon, specifically among the Grassfields people.
This dish consists of grilled chicken that is marinated in spices, giving it a rich, smoky flavor that sets it apart from typical grilled meats.
The preparation is quite simple but deeply satisfying.
The chicken is traditionally grilled over an open flame, imparting a charred, crispy exterior.
It’s then simmered in a sauce made from the chicken’s own juices, combined with palm oil.
What makes Kati Kati unique is the way it is served: the chicken is often shredded and eaten with fufu corn (a starchy side made from maize) and vegetables, particularly huckleberry leaves.
This dish is often prepared during special occasions or family gatherings. It’s not only a meal but also a symbol of togetherness, with its communal style of eating.
Eru: The Vegetable Powerhouse from the South-West
From the South-West, we have Eru, a dish that’s beloved among the Bayangi people.
Eru is a green, leafy vegetable that closely resembles spinach but has a slightly more bitter taste.
The dish Eru combines this vegetable with waterleaf (another type of green leaf), making it a nutrient-rich powerhouse.
What makes Eru stand out is its preparation.
The leaves are cooked with a blend of crayfish, palm oil, and either beef or fish.
Some variations also include cow skin (kanda) for an added chewy texture.
Spices and hot pepper give the dish a nice kick, and it’s typically eaten with garri or water fufu.
This dish is both nutritious and flavorful, making it a staple food, especially during festivals or when guests are being entertained.
Kwacoco Bible: A Coastal Cocoyam-Based Dish
The Bakweri people from the coastal regions of Cameroon have a cherished dish called Kwacoco Bible.
It’s a simple yet deeply satisfying dish made primarily from grated cocoyam.
The grated cocoyam is mixed with palm oil, smoked fish, spices, and sometimes spinach or other leafy greens.
The name Kwacoco Bible is said to come from the shape of the dish when it is wrapped in banana leaves and cooked, resembling a thick book, or Bible.
The ingredients are wrapped tightly in the leaves and steamed until they form a firm, loaf-like consistency.
Served at family gatherings and celebrations, Kwacoco Bible is not only a dish for nourishment but also for preserving culture and traditions.
The process of preparing it, especially during festivals, involves multiple generations working together, making it a symbol of familial unity.
Sanga: A Central and Southern Favorite
Sanga is a comforting, flavorful dish originating from the central and southern regions of Cameroon.
It combines cassava leaves, maize, and either fresh or fermented palm nuts.
Some variations also include groundnuts (peanuts), which add a rich and creamy texture to the dish.
The preparation process is straightforward but time-intensive.
The cassava leaves are chopped finely and boiled with the maize and palm nuts until they are tender.
The dish is thick, hearty, and usually enjoyed as a main meal.
It’s often served with bobolo or plantains and can be made with or without meat or fish.
The dish is a common meal in rural areas and is often served during communal farming activities, where it provides the strength and energy needed for the day’s work.
Desserts and Sweet Treats
While Cameroonian cuisine is known for its savory dishes, the country also offers a range of delicious sweet treats that are perfect for satisfying a sweet tooth after a hearty meal.
Groundnut Sweets (Caramel)
Groundnut sweets, also known as peanut brittle or caramel, are a simple yet irresistible treat in Cameroon.
Made from roasted peanuts and caramelized sugar, these crunchy sweets are often shaped into small squares or rounds.
The process involves roasting peanuts until they are golden brown and then mixing them with hot caramel.
Once the mixture cools, it hardens into a sweet, crunchy snack.
It’s a common treat at street markets and during festivals, often enjoyed by children and adults alike.
What makes these sweets stand out is the combination of the nutty, slightly salty flavor of the peanuts with the sweetness of the caramel.
The balance of flavors makes it a perfect treat for any time of the day.
Pomme Pile: Mashed Potatoes and Beans
Pomme Pile is a hearty dish often served as a dessert or side dish in the western regions of Cameroon.
It consists of mashed potatoes mixed with a spiced bean stew, creating a flavorful and satisfying dish.
The mashed potatoes are prepared with butter or palm oil, giving them a rich, creamy texture.
They are then mixed with beans that have been cooked with onions, tomatoes, and local spices, adding layers of flavor to the dish.
While this dish is more savory than sweet, it is sometimes enjoyed as a comforting end to a meal, especially in rural areas where beans and potatoes are staple ingredients.
Frequently Asked Questions
What is the most popular dish in Cameroon?
One of the most popular dishes in Cameroon is Ndolé, a rich, flavorful stew made with bitter leaves, ground peanuts, and often beef or fish.
It is often regarded as the national dish of Cameroon and is enjoyed throughout the country at family gatherings and celebrations.
What foods do people eat in Cameroon?
Cameroonian cuisine is diverse and includes a wide variety of foods.
Some staples include plantains, cassava, maize, and cocoyam. Common dishes include Ndolé, Eru, Kati Kati, Poulet DG, and Soya.
Street foods like Beignets Haricots (Puff-Puff and Beans) and Soya (spicy meat skewers) are also popular.
Meals often feature a combination of starchy foods, vegetables, and flavorful stews or grilled meats.
What do Cameroonians eat for breakfast?
Breakfast in Cameroon can range from simple to hearty, depending on the region.
A common breakfast includes Beignets Haricots (Puff-Puff and Beans), a combination of sweet fried dough balls and savory beans. In some regions, porridge made from maize or millet is common.
Tea or coffee is often served alongside breakfast, and in rural areas, people might enjoy Koki (steamed black-eyed pea pudding) with plantains.
