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 159 recipes
A soft, moist yogurt cake made without eggs and flavoured with vanilla. It is measured using the empty yogurt pot and baked until a knife comes out clean.
A moist yogurt sponge cake flavoured with fresh lemon zest and juice. The empty yogurt pot is used to measure the other ingredients.
A simple, family-sized yogurt sponge cake using the empty yogurt pot to measure the flour, sugar and oil. It is quick to make and bakes in about 25 minutes.
A light yogurt sponge cake made without oil, using plain yogurt for moisture. It is a simple all-in-one batter baked until golden.
A delicious, very light yogurt cake made without baking powder. The secret to this light, fluffy recipe is whipped egg whites in place of baking powder, which works wonderfully for an airy, indulgent cake.
A yogurt sponge cake leavened with whipped egg whites instead of baking powder. The whites are folded into the batter to keep the cake light and airy.
A moist yogurt sponge cake flavoured with unsweetened cocoa powder, baked like a brownie. It can be served dusted with icing sugar or topped with custard or whipped cream.
A classic French pound cake (quatre-quarts) made with equal weights of eggs, flour, butter and sugar. It bakes into a rich, moist loaf.
Kossam is a creamy, slightly tangy sweet drink from northern Cameroon made with fermented milk, fresh cream and condensed milk. It is served very chilled and can be flavoured with vanilla, ginger or rum.
Small, shell-shaped French sponge cakes flavoured with lemon zest. They are light, buttery and baked quickly in a hot oven.
Fluffy American-style pancakes made from a simple batter of flour, eggs, milk, butter and sugar. They are cooked in a small pan and served warm.
Crumbly butter shortbread cookies enriched with vanilla and grated coconut. The dough is chilled, rolled out, cut into rounds and baked until lightly golden.
Sweet fried dough twists made from a flour-based dough enriched with milk, egg and vanilla. They are shaped into braids and deep-fried until golden.
Cassava peeled, cut into pieces and boiled until tender. A simple, plain starchy accompaniment.
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.
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 basic side dish of potatoes peeled, cut into pieces and boiled until tender. It pairs well with sauces and stews.
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.
