Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 121–144 of 159 recipes
Let us head to beautiful Kribi to breathe the sea air with the Batanga people and discover this dish typical of the area. Ebandjea is fresh fish seasoned simply with chili, lime and salt, steamed between banana leaves.
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.
Cameroonian sautéed snails marinated in lemon or ash to clean them, then simmered with garlic, onion, and herbs. A flavorful protein-rich dish served hot.
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.
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.
Spaghetti tossed in a smooth, creamy raw avocado sauce blended with garlic, green onions, lemon juice and olive oil. A quick, fresh pasta dish finished with chopped parsley.
A refreshing tropical fruit salad of papaya, pineapple and banana mixed with freshly squeezed orange juice and sweetened to taste with sugar or honey. Best served well chilled on hot days.
CAMEROON: Penja pepper seasons dishes the world over. With its bold flavor, Penja pepper awakens the palates of gourmets everywhere, from the tables of the greatest chefs to the shelves of luxury grocers. Powerful yet not aggressive, fresh and lightly spicy, it is perfect for enhancing fish, game or a cut of beef.
A classic mixed vegetable salad of diced carrots, turnips, potatoes, green beans and peas cooked until just tender, then cooled and bound with mayonnaise. It is served on a platter garnished with lettuce, hard-boiled eggs and tomato wedges.
Macedoine salad is made of vegetables cut into small cubes and bound with a creamy sauce. It references the country whose peoples appeared as a great mix of colors on late 19th-century maps. Delicious and refreshing, this vegetable macedoine is often served as a beautiful starter that pleases everyone, and it also pairs wonderfully with fish or poultry.
A refreshing salad of peeled tomato slices layered with finely sliced onion, dressed with olive oil and red wine vinegar and finished with basil and a touch of chili. Chilled before serving for a light, summery starter.
A fresh, simple green salad of tomatoes, lettuce, radishes and leek tossed in a classic vinaigrette. Quick to make, with the quality of the tomatoes making all the difference.
A crunchy, colorful slaw of finely shredded red and white cabbage with carrots and red onion, dressed in a creamy mustard-yogurt vinaigrette. It is left to marinate in the fridge before serving for the best flavor.
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.
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).
