Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 49–72 of 75 recipes
Red beans simmered with onion, tomato, garlic and assorted vegetables in a rich sauce. A hearty Cameroonian staple served with steamed plantain, rice, plantain fries or fritters.
Eggplant (disingui) is among the lowest-calorie fresh vegetables, providing about 18 kcal per 100 g, on par with tomato. In this dish the boiled eggplant is mashed into a smooth purée with red palm oil, crayfish and chili, and served hot with cassava or taro.
Peeled shrimp simmered in a fragrant tomato sauce seasoned with garlic, coriander, cumin and turmeric. A quick, spiced dish ready in under half an hour.
Most likely originating from the South-West region, "Corn tchap" (also called "Corn chaff" or "Kontchap") is a much-loved Cameroonian dish. Made with beans (especially red beans), corn and smoked fish, this popular recipe is also very tasty.
Finely shredded green cabbage sautéed with onion, bell peppers, tomatoes and carrot, then finished with chunks of smoked fish. A simple, flavorful one-pan dish.
Blanched green cabbage leaves wrapped around a seasoned beef and onion filling, then simmered in a tomato, onion and garlic sauce until tender. A comforting dish served hot.
Fish balls made from boiled, flaked fish mixed with onion, garlic, tomato, parsley, black pepper and egg, then rolled and fried until golden. They can be cooked crisp or kept moister with a touch of lemon.
Tender beef meatballs made with bread, egg, garlic and parsley, browned in a pan and served with a homemade tomato sauce flavored with onion, garlic and basil. Typically served over pasta.
Commonly called toxi banana, banane malaxée is a dish from western Cameroon. It is based on peanut paste, unripe bananas (the fruit) and spices, simmered with smoked fish or meat.
Kwa'a Ndzap (or Kwa'a Ndjap) is a dish typical of the Dschang people, a Bamileke group from the West region of Cameroon. It is made of pounded cocoyam and sautéed black nightshade leaves, hence its name: "Kwa'a" meaning cocoyam and "Ndzap" meaning vegetables.
This recipe is best made with red cocoyam (macabo). However, if you cannot find red cocoyam, buy white cocoyam that has been harvested at least 3 days earlier, to keep it from turning to mush in the pot.
Commonly called "Missounga" in Cameroon, this dish is made from beef tripe and offal that are thoroughly cleaned under plenty of running water, then tied and cooked.
Edible caterpillars, called "Minkong" in a local Cameroonian language, are larvae very often found in tree trunks such as the palm tree. There are many varieties of caterpillars (black ones, white grubs, etc.). Some caterpillars have black heads, others red.
This dish, also called pumpkin seed cake, can be made with cooked or smoked meat, or with fresh or smoked fish, and some people mix meat and fish. This prestigious and delicious cake is generally eaten on special occasions and varies by region. It is prepared in banana leaves.
Mbongo is a dish originating from the Bassa people. This wonderful recipe takes its name from one of its main spices (mbongo, a wild pepper from Cameroon). The dish is distinguished by its black color, which comes from some of its spices that, once roasted (burned), bring out its dark color, its flavor and its lovely aroma.
A traditional Cameroonian bushmeat dish in which hedgehog is simmered in a dark, aromatic black sauce made from toasted mbongo spice, djansang and an array of wild local condiments.
GOOD TO KNOW: Mboile or Mbol is a culinary treasure of Cameroon, a rich blend of meat, fish, pumpkin seeds, tropical spices and much more. It is eaten with couscous, and its distinctive feature is a non-timber forest product called Kanda that makes the dish slimy. This recipe comes from the East region of Cameroon.
GOOD TO KNOW: A traditional dish from the South-West of Cameroon, more precisely from the Bakossi tribe, made from cocoyam (taro).
Assok Bitetam is an okra cake, much loved in the Beti community of the Centre and South regions of Cameroon. The finely chopped okra is mixed with meat or smoked fish and palm oil, wrapped in banana leaves and steamed.
Kwa Ni Ndong, also called Salt and Pepper, takes us to the East of Cameroon to discover this flavour. It is a richly spiced catfish dish made with an array of forest herbs and seeds.
A saltless version of Kpem, made from pounded cassava leaves cooked with red palm nuts, eggplant and the garlic-bark spice hiomi. It is sweetened with sugar or ripe banana and served with boiled cassava.
Kpem is a sauce made from cassava leaves. This sauce is widely eaten in the Centre, South and East regions of Cameroon.
A delicious dish from the West region of Cameroon, made of grated cocoyam, seasoned and cooked in banana leaves, served with a peanut-based white sauce.
Originating from the West region of Cameroon, Kondre is a fragrant dish whose distinctiveness comes from its spices and from unripe or semi-ripe plantains.
