Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 73–96 of 159 recipes
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 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.
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.
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 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.
We take you to western Cameroon with this recipe for mashed potatoes and beans. A simple, economical and nourishing dish.
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.
Today I offer you the delicious recipe for Muandj'a Moto, or "titiris." It is a dish found on many tables in Cameroon. Titiris, or Muandj'a Moto, are very small fish (5 to 7 cm) widely eaten and much appreciated in the Littoral region of Cameroon.
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.
A leg of lamb coated in a thick marinade of onion, garlic, ginger and mustard, then slow-cooked in a covered pot until tender.
