Cuisine
Cameroon
Cameroon is often called “Africa in miniature”, and its food really is remarkably varied: well over two hundred ethnic groups, a coastline, rainforest, mountains and savannah in the north. Cooking bananas, cassava, cocoyams and maize form the base, served with thick sauces – ndolé made from bitter leaves, eru, or achu with yellow soup in the west. Street food means grilled soya skewers and beignets-haricots, and for special occasions there is poulet DG.
- 4 dishes
- Main dishes: 2
- Sides, sauces and spreads: 2
- vegetarian: 2
-
side · vegan
Chikwangue
A tangy bread of fermented cassava steamed in leaves – a staple at mealtimes across Central Africa.
-
main dish
Ndolé
A rich stew of bitter leaves, ground groundnuts, beef and prawns – Cameroon’s national dish.
-
main dish
Poulet DG
Chicken braised with vegetables and fried plantains – Cameroon’s dish “fit for a director”.
-
side · vegan
Fufu
A smooth, stretchy dough of pounded cassava, plantain or yam, pulled off with the fingers and dipped in soup.
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