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What to eat in Cameroon? Top 20 Cameroonian Foods

Last update: Sun Feb 16 2025
Top 20 Cameroonian Foods
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01

Rice Dish

CAMEROON and  8 more regions
4.3
Jollof Rice
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Jollof rice is Nigeria's national dish of Senegambian origin, that can be found in every country of West Africa with some variations in the ingredients. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flavors.


The most common ingredients found in jollof rice include rice, tomatoes, tomato paste, onions, salt, and pepper. On top of that, any kind of meat, vegetable, fish or spice can be added. It is important to have a delicious sauce, so in addition to tomatoes, there are also ingredients such as coconut milk, nutmeg, partminger (African basil leaf) and sometimes even Roiboos tea used in the sauce. 
02

Swallow

CAMEROON and  5 more regions
3.3
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MAIN INGREDIENTS

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding.


Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon.


The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. 
03

Vegetable Soup

NORTHWEST REGION, Cameroon
n/a
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Traditionally prepared and consumed by the Ngemba people from the Northwest Region of Cameroon, achu soup consists of boiled and pounded cocoyams, canwa (lime stone), water, spices, and palm oil. The palm oil changes the color of the soup to yellow, which is the reason why achu soup is also known as yellow soup.


When served, it is typically paired with beef or fish, which can be boiled, fried, or smoked.

04

Street Food

SOUTHWEST REGION, Cameroon
n/a
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Although it takes a lot of time to prepare this Cameroonian delicacy, it is a staple of street food items in the country, especially the southwestern region. The savory pudding is made with koki beans (black-eyed peas) which are soaked, peeled, ground, then wrapped in banana leaves and steamed.


The meal is often enriched with the addition of hot peppers and onions. Although ekokis are regularly sold at street stands, they are also popular in restaurants and bars. It is recommended to pair ekoki with boiled plantains.

05

Meat Soup

CAMEROON and  one more region
n/a
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Pèpè soup is a traditional soup with intense aromas, made with njansa nut as the main ingredient. It is also popular in Nigeria and throughout West Africa. A spicy nut known as njansa is the key ingredient in pèpè soup, acting as a thickener and giving the soup its signature flavors.


Other ingredients include meat or fish, garlic, ginger, hot peppers, onions, and water. The soup can be served on its own or it can be paired with yams, rice, and plantains when served as a main dish.

06
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Sangah is a Cameroonian specialty, a simple dish that is made with cassava leaves, palm oil, and maize. Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.

07
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Banane malaxé or topsy bananas is a traditional stew originating from Cameroon. Although there are many variations, the stew is usually made with a combination of unripe bananas, ginger, garlic, onions, peanuts, hot peppers, tomatoes, crayfish, palm oil, salt, and bouillon cubes.


The ingredients are first sautéed in palm oil and then covered with water and left to simmer until everything is tender and fully cooked. The stew should be light, and as it cools down, the sauce will thicken. If desired, beef tripe or chicken can be added for extra flavor and different texture.

08
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Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further.


Regarding the name of the dish, poulet refers to chicken, while DG means Directeur Général in French or CEO in English, referring to the fact that poulet DG was most commonly served to people from the upper classes in the past. 
09
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Although some people may be taken aback by the unappealing grayish-black color of mbongo tchobi, also known as black stew, it is actually a flavorful meal that is typically made with onions, tomatoes, fish, and meat such as lamb, beef, or goat, along with hiomi powder, alligator pepper, and a nutty spice known as njansa.


Mbongo refers both to the name of the dish and the spice used in its preparation. After the stew has simmered for the required amount of time, it is traditionally served warm with boiled plantains on the side.

10
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In Cameroonian cuisine, njamma jamma refers to both the plant (internationally known as garden huckleberry) and the eponymous dish made from its leaves. The dish consists of garlic, onions, hot peppers, water, oil, and greens such as njamma jamma and collards, swiss chard, or kale.


The combination is then cooked over low heat until the greens develop a tender texture. Njamma jamma is served hot, preferably with ugali on the side.

11
Stew
SOUTHWEST REGION, Cameroon
n/a
12
Stew
CAMEROON
n/a
13
Stew
LITTORAL REGION, Cameroon
n/a
14
15
16
Vegetable Soup
SOUTH REGION, Cameroon
n/a
17
Vegetable Soup
SOUTHWEST REGION, Cameroon
n/a
18
19
20

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Cameroonian Food