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Featured Recipes

Royal Ndolé

The royal version of Cameroon's national dish: bitter leaves cooked with peanut cream, fresh shrimp, beef, and smoked crayfish. The secret lies in washing the Ndolé and the final emulsion.

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Chicken DG

The legendary "Director General's Chicken". The secret lies in the uniform cutting and the precise order of introducing vegetables for a perfect result.

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Eru and Waterleaf

The iconic Cameroonian vegetable stew. The secret: absolutely no water added and a generous amount of red palm oil.

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Mbongo Tchobi

The famous black sauce of the Bassa people. The secret lies in the roasting of the spices and the velvety texture of the sauce, which should be as thick as cream.

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Koki

The steamed black-eyed pea cake. The secret lies in "beating" the batter to oxygenate it, giving it its airy and soft texture.

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Achu (Taro with Yellow Sauce)

An iconic dish. The secret lies in the perfect emulsion between limestone water (kanwa) and palm oil, which transforms red oil into a smooth yellow sauce.

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Kondré (Pork Stew)

The quintessential Bamiléké stew. The secret: slow cooking the plantain so it "drinks" the meat juices until it becomes butter-soft.

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Sanga

The sweet tenderness of corn and greens. The secret: use very fresh corn (milky stage) for its natural sweet flavor. Traditionally, neither salt nor sugar is added — the raw taste of ingredients is savored.

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Sweet Okok

The Beti version of Okok. The secret: the perfect balance between the creaminess of peanuts and the sweetness of sugar that lightly caramelizes with the palm juice.

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Grilled Fish

Cameroonian "Circuit"-style grilled fish. The secret: Djansang in the marinade and pre-drying the fish for firm, crispy flesh.

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Ekwang (Grated Cocoyam)

A prestige dish. The ultimate test of patience: each small cocoyam roll is individually wrapped in a leaf.

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Bikedi (Pistachio Cake)

A staple of Cameroonian cuisine, often served at weddings. A pumpkin seed cake enriched with eggs, meat, and crayfish, steamed in banana leaves.

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Salted Okok

The Bassa version of Okok. The secret: the addition of rock salt (kanwa) and smoked fish or crayfish for intense umami flavor.

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