Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 1–24 of 75 recipes
The recipe for sweet Okok (ikok, ekoke) from Cameroon. Highly prized in Cameroonian cuisine, okok is a dish typical of the Beti, a tribe of the Center region.
A leg of lamb coated in a thick marinade of onion, garlic, ginger and mustard, then slow-cooked in a covered pot until tender.
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 simple sautéed mushroom and tomato sauce with onions, garlic and parsley, served hot or cold.
A smooth, mild onion sauce simmered in butter with thyme, served warm over toast as an appetiser or napped over white meat or poultry.
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.
Let it cook gently for 20 minutes. Adjust the seasoning, add salt and chilli and cook again for 5 minutes. Serve hot with rice. Today we offer you the recipe for mashed plantains and beans, a dish much loved among the Bamileke people of Cameroon.
Pepper Soup is a very spicy soup much loved across Africa. You will find different versions throughout the continent, but the base remains the same.
Tender boiled beef skin simmered in a fragrant tomato sauce with onions, garlic, leek and herbs, a popular Cameroonian dish served with the side of your choice.
A rich Cameroonian broth of pig's feet simmered with tomatoes, onions, herbs and spices, finished with potatoes for a complete one-pot meal.
A hearty Cameroonian broth of slow-simmered beef trotters seasoned with garlic, ginger and djansang, served with boiled plantain or yam.
A simple Cameroonian dish of roasted peanuts ground into a paste and cooked with crayfish into a thick, oily sauce, typically served with a starchy staple.
We take you to western Cameroon with this recipe for mashed potatoes and beans. A simple, economical and nourishing dish.
A savory dish based on okok (eru) leaves from the Bassa cuisine of Cameroon.
This sauce is made mainly in Bassa country, with palm nut as its main ingredient.
Ndolé is the Cameroonian name for edible varieties of Vernonia. It is a leafy vegetable plant whose leaves are eaten green and, to a lesser extent, dried. The leaves and roots also have therapeutic properties.
A Beti-style papillote in which fresh viper meat is marinated with onion, tomato, garlic and aromatic leaves, wrapped in banana leaves and steam-braised, then finished over the embers of a barbecue.
A Beti-style dish in which seasoned, fried pork is wrapped with tomato, onion, ginger and aromatic leaves in banana leaves and steam-braised en papillote.
Ndomba is a term known to the Beti peoples meaning "parcel" or "papillote." Ndomba is a dish steam-braised with spices inside banana leaves.
Nnam Wondo is a traditional Beti dish made from cooked peanuts wrapped in banana leaves and steamed en papillote.
This is a traditional Beti dish made with rice and peanuts, steamed in banana leaves.
"Nkui" is a slimy sauce obtained by working the bark of the plant of the same name in water. During its preparation, the Nkui is seasoned with twelve local condiments.
Bamoun women are known and admired for their dignity and culinary skill. "Pèn Ndjapche" is in fact the most popular hot dish in the Noun and is served with cassava-and-corn couscous.
Wild mango (Andok in Ewondo, Bush mango in Bangangté, Ndoka in Bassa, mwiba in Bulu, En'doé, ando'o in Mvae, Ando, njaka in Douala) is a species bearing edible fruit prized especially for its protein-rich nuts. Its seeds can be ground or crushed and used as a flavoring agent in soups and stews. In Cameroon, the dish made from these wild mango seeds is called Nfiang Ndo'o.
