Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
24 recipes
A simple way to recycle leftover boiled cassava. In the villages of southern Cameroon, leftover water-cooked cassava is diced, enclosed in a permeable but sturdy bag and placed downstream of a fresh "drinkable" water source so the bag always stays in fresh, renewed water. In town, where there is no spring, you proceed as follows.
A staple from western Cameroon made from fermented cassava that is ground to a fine paste and cooked while stirring vigorously into a smooth, dense dough. It is traditionally eaten with eru. Enjoy your meal.
A West African snack of plantain slices that are fried, flattened, then fried again until crisp. Seasoned with salt and pepper, they are served hot.
Simple boiled white rice, rinsed and cooked with water, optionally seasoned with salt and butter. It serves as a versatile accompaniment to many dishes. Stop cooking when tender, then drain and enjoy.
A basic side dish of potatoes peeled, cut into pieces and boiled until tender. It pairs well with sauces and stews.
A simple side dish of sweet potatoes peeled, cut into pieces and boiled until tender. It is served as an accompaniment to sauces and stews.
A Cameroonian side dish of boiled plantains, mixing ripe and unripe ones, pounded together into a smooth, dense paste. It is sliced and served as an accompaniment to a variety of sauces. Enjoy your meal.
A Cameroonian side dish made from finely grated cassava mixed with roasted peanut paste and red palm oil, shaped into rolls, wrapped in banana leaves and steamed. It is enjoyed on its own as an appetizer or alongside a sauce.
A traditional Cameroonian side dish of fermented cassava paste mixed with red palm oil, wrapped in banana leaves and steamed. It is served on its own or as an accompaniment to sauces.
Ripe plantains diced, seasoned with salt, chilli and ginger, then fried until golden. A sweet and spicy side dish.
Plantain is a highly prized vegetable in Cameroon that accompanies many dishes. Easily mistaken for the sweet banana by its shape and colour, plantain is eaten mainly cooked, ripe or unripe, and can be boiled, fried, grilled or pounded.
Miondo are thin sticks of fermented cassava paste wrapped in banana leaves and steamed, a popular accompaniment in coastal Cameroon similar to bobolo.
Cassava sticks are made from fermented cassava pulp shaped into batons, wrapped in leaves and steamed. A staple accompaniment served across Cameroon.
Cassava peeled, cut into pieces and boiled until tender. A simple, plain starchy accompaniment.
A coastal Cameroonian dish of grated cocoyam mixed with red palm oil, crayfish and smoked fish, wrapped in banana leaves and steamed. Served with the sauce of your choice.
Yam peeled, cut into pieces and boiled until tender. A simple, plain starchy accompaniment.
Yam cut into batons, blanched then deep-fried until golden. A crisp side dish or appetizer.
A smooth dough made from soaked, blended rice cooked into a thick paste and shaped into balls. A starchy staple served with the sauce of your choice.
A compact, elastic dough made from cassava flour, found on tables across all regions of Cameroon, with only the accompanying sauces varying. It generally goes with sticky, draw sauces.
A thick, smooth dough made from corn flour cooked in water, shaped into balls. A starchy staple served with vegetables or tomato sauce.
A quick dough made by mixing gari (toasted cassava granules) with boiling water until it binds into a smooth, firm paste. Shaped into balls and served with sauces.
Crispy Cameroonian yam croquettes: boiled yam is mashed with eggs, butter, shallot and chives, shaped into small patties and fried until golden. Served as a side dish or snack.
Thin slices of yam blanched then deep-fried until golden and seasoned with salt and spices. A crisp accompaniment or snack.
Simple cooked balls of millet flour, a starchy accompaniment common in northern Cameroon, served alongside sauces.
