Accompagnement
40 min
Boiled Yam
Yam peeled, cut into pieces and boiled until tender. A simple, plain starchy accompaniment.
159 healthy recipes
Healthy recipes
Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
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Showing 49–72 of 159 recipes
Accompagnement
60 min
Yam Fries
Yam cut into batons, blanched then deep-fried until golden. A crisp side dish or appetizer.
Accompagnement
615 min
Rice Foufou
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.
Accompagnement
30 min
Cassava Foufou
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.
Accompagnement
25 min
Corn Foufou
A thick, smooth dough made from corn flour cooked in water, shaped into balls. A starchy staple served with vegetables or tomato sauce.
Accompagnement
10 min
Gari Foufou
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.
Accompagnement
60 min
Yam Croquettes
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.
Pâtisserie
110 min
Rice Fritters
African-style rice fritters made from cooked rice and rice flour formed into a dough, rested overnight, then shaped and deep-fried until golden. RICE FRITTERS (African-style).
Pâtisserie
35 min
Crepes
Thin French-style pancakes made from a simple batter of flour, eggs, milk and melted butter. They can be served sweet or savoury.
Pâtisserie
30 min
Foolproof Pastry Cream
A classic vanilla pastry cream made with milk, egg yolks, sugar and cornstarch. This smooth, thick custard is the base for filling cakes, tarts and other pastries.
Pâtisserie
30 min
Peanut Caramel (Caramel)
A crunchy peanut brittle made by roasting peanuts then cooking them with sugar and water until the sugar crystallizes. It makes a sweet, nutty treat.
Pâtisserie
20 min
Toffee Candy
A homemade toffee made by cooking sweetened condensed milk with a little oil and water until it thickens and turns brown, then shaping it into balls or sticks. The candies keep for at least a week in a container.
Pâtisserie
20 min
Sesame Candy
A simple brittle made by melting sugar with sesame seeds in a pan until caramelized, then spreading it out and cutting it into squares. It is left to cool until crisp.
Pâtisserie
60 min
Coconut Candy
A traditional sweet made from thin slices of fresh coconut cooked with sugar and coconut water until caramelized, then shaped into balls. They keep for several days in an airtight jar.
Pâtisserie
40 min
Milk Candy
A homemade sweet made by caramelizing sugar with water and lemon juice, then stirring in powdered milk to form a dough that is rolled into small candies. They must be shaped quickly before the mixture hardens.
Pâtisserie
45 min
Puffed Fritters (Beignets Soufflés)
Light, airy puffed fritters made from a rich batter of flour, eggs, butter, sugar, milk and lime zest, deep-fried at a controlled temperature until golden. No resting time is needed before frying.
Accompagnement
55 min
Chikwangue (Mintumba Without Red Oil) Yam Chips
Thin slices of yam blanched then deep-fried until golden and seasoned with salt and spices. A crisp accompaniment or snack.
Pâtisserie
40 min
Cassava Fritters
Gluten-free Cameroonian fritters made from grated cassava combined with mashed ripe plantain and salt, then deep-fried until golden. They are served hot with a touch of chili. Enjoy!
Pâtisserie
50 min
Corn Fritters
Cameroonian fritters made from a batter of corn and wheat flour blended with very ripe mashed bananas and brown sugar, then deep-fried until golden and puffed. They are served warm as a snack or breakfast.
Pâtisserie
110 min
Lefombos Fritters
Soft, rich doughnut-style fritters made from a yeast-leavened flour dough enriched with milk, butter, egg, sugar and lemon zest, then deep-fried until golden. They make a sweet breakfast or snack treat.
Pâtisserie
200 min
Koki Fritters (Black-Eyed Pea Fritters)
Cameroonian fritters made from soaked and peeled black-eyed peas blended into a fluffy batter with onion and chili, then deep-fried until golden. They are typically served with a tomato sauce.
Pâtisserie
200 min
Flour Fritters (Beignets)
Classic African wheat-flour fritters made from a yeast-leavened sweetened batter that is deep-fried into soft, fluffy puffs. They are eaten on their own as a snack or as an accompaniment.
Accompagnement
45 min
Water Fufu
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.
Accompagnement
30 min
Plantain Tape (Twice-Fried Flattened Plantain)
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.