Cameroonian recipes, region by region

Search a recipe, an ingredient...

Regions of Cameroon

Littoral

West

Featured Recipes

POPULAIRECHEF'S CHOICESunday Feast

Ndolé Royal

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.

POPULAIRECHEF'S CHOICESunday Feast

Poulet 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.

POPULAIRECHEF'S CHOICE

Eru et Waterleaf

The iconic North-West Cameroon vegetable stew. The secret: absolutely no water added and a generous amount of red palm oil.

POPULAIRECHEF'S CHOICE

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.

POPULAIRECHEF'S CHOICE

Koki

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

POPULAIRECHEF'S CHOICE

Achu (Taro Sauce Jaune)

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

POPULAIRECHEF'S CHOICE

Kondré de Porc

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

POPULAIRECHEF'S CHOICE

Sanga

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

POPULAIRECHEF'S CHOICE

Okok Sucré

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.

POPULAIRE

Poisson Braisé

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

POPULAIRECHEF'S CHOICE

Ekwang (Macabo Râpé)

The prestige dish of the South-West and Littoral regions. The ultimate test of patience: each small cocoyam roll is individually wrapped in a leaf.

POPULAIRECHEF'S CHOICE

Bikedi (Met de Pistache)

A staple at weddings in Central and Eastern Cameroon. A pumpkin seed cake enriched with eggs, meat, and crayfish, steamed in banana leaves.

POPULAIRECHEF'S CHOICE

Okok Salé

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

Popular Recipes

See all

Tchopé