Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 25–48 of 75 recipes
A Cameroonian sauce of ground pumpkin seeds (pistache) simmered with beef and tomatoes, served with rice, plantains or root vegetables such as cocoyam or yam.
A smooth, mild onion sauce simmered in butter with thyme, served warm over toast as an appetiser or napped over white meat or poultry.
A simple sautéed mushroom and tomato sauce with onions, garlic and parsley, served hot or cold.
Sanga is a much-loved Cameroonian dish based on greens and corn, popular among the Bantu peoples of southern Cameroon, cooked with palm nut juice.
A leg of lamb coated in a thick marinade of onion, garlic, ginger and mustard, then slow-cooked in a covered pot until tender.
Today I offer you the delicious recipe for Muandj'a Moto, or "titiris." It is a dish found on many tables in Cameroon. Titiris, or Muandj'a Moto, are very small fish (5 to 7 cm) widely eaten and much appreciated in the Littoral region of Cameroon.
Tender oxtail simmered in a creamy peanut and tomato sauce, a comforting Cameroonian dish served with rice. Enjoy!
A whole chicken first simmered with herbs, garlic and spices, then deep-fried until golden and crisp.
A festive Cameroonian dish of fried chicken and ripe plantains sautéed with colourful vegetables in a savoury seasoned sauce.
A whole chicken marinated in a rich Cameroonian blend of herbs, garlic, ginger and spices, then grilled over charcoal until golden and served with the side of your choice.
Pork marinated in mustard and crushed vegetables, then smoked over a wood fire and finished by sautéing with julienned vegetables.
Pork marinated in crushed aromatics and herbs, then grilled over charcoal and basted with a chilli and parsley oil, served with plantain fries or cassava sticks.
Whole fish scored and coated in a spicy Cameroonian marinade of garlic, ginger and pèbè, then grilled and served with plantain fries or cassava sticks.
Crispy fried pastries stuffed with seasoned minced meat, served with a homemade tomato sauce.
Let us head to beautiful Kribi to breathe the sea air with the Batanga people and discover this dish typical of the area. Ebandjea is fresh fish seasoned simply with chili, lime and salt, steamed between banana leaves.
A Cameroonian okra sauce cooked with fresh crab, tomato, onion, leek and garlic. The okra gives the sauce its characteristic thick, silky texture, served with the side of your choice.
Okra sauce is a dish that originates from both West Africa and Central Africa.
Foss, as they are called in Cameroon, are edible white caterpillars. In Cameroon they are enjoyed simmered or pan-fried, as they are rich in essential nutrients.
Sautéed Folong is a classic of Cameroonian cuisine. A very simple dish to cook and very delicious.
A dish of Fulani origin, Folere (Guinea sorrel) sauce features the main leafy vegetable of Cameroon's Far North region. Folere is a tangy-leafed vegetable eaten as a meal or as a natural juice, and this dish is generally served with corn fufu or rice.
Cameroonian sautéed snails marinated in lemon or ash to clean them, then simmered with garlic, onion, and herbs. A flavorful protein-rich dish served hot.
Eru, a dish from the North-West of Cameroon, is a blend of vegetables: okok (eru leaves) and water leaf, a kind of small-leafed spinach.
A Cameroonian dish that originates from the South-West region of Cameroon.
Ekomba is a Beti dish. It is a cake made from a paste of fresh or dried corn, rich in carbohydrates and fats, mixed with peanut paste, wrapped in banana leaves and steamed.
