Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 145–159 of 159 recipes
Kwa'a Ndzap (or Kwa'a Ndjap) is a dish typical of the Dschang people, a Bamileke group from the West region of Cameroon. It is made of pounded cocoyam and sautéed black nightshade leaves, hence its name: "Kwa'a" meaning cocoyam and "Ndzap" meaning vegetables.
Kwa Ni Ndong, also called Salt and Pepper, takes us to the East of Cameroon to discover this flavour. It is a richly spiced catfish dish made with an array of forest herbs and seeds.
A saltless version of Kpem, made from pounded cassava leaves cooked with red palm nuts, eggplant and the garlic-bark spice hiomi. It is sweetened with sugar or ripe banana and served with boiled cassava.
Kpem is a sauce made from cassava leaves. This sauce is widely eaten in the Centre, South and East regions of Cameroon.
A delicious dish from the West region of Cameroon, made of grated cocoyam, seasoned and cooked in banana leaves, served with a peanut-based white sauce.
A wonderfully simple avocado salad tossed with cherry tomatoes, red onion and green onions in a light olive oil dressing. Sweet condensed milk adds a subtle creamy touch.
Koki is a spiced preparation made from beans and palm oil, steamed inside a closed banana leaf. It comes from the Cameroonian cultures of the West and Littoral regions.
From the north to the south of Cameroon, and from east to west, kelen kelen is used to make various recipes, each more delicious than the last.
We are in the North-West province of Cameroon to enjoy kati kati and njama njama served with corn fufu.
Red beans simmered with onion, tomato, garlic and assorted vegetables in a rich sauce. A hearty Cameroonian staple served with steamed plantain, rice, plantain fries or fritters.
A Cameroonian okra sauce cooked with fresh crab, tomato, onion, leek and garlic. The okra gives the sauce its characteristic thick, silky texture, served with the side of your choice.
Okra sauce is a dish that originates from both West Africa and Central Africa.
Foss, as they are called in Cameroon, are edible white caterpillars. In Cameroon they are enjoyed simmered or pan-fried, as they are rich in essential nutrients.
Sautéed Folong is a classic of Cameroonian cuisine. A very simple dish to cook and very delicious.
A dish of Fulani origin, Folere (Guinea sorrel) sauce features the main leafy vegetable of Cameroon's Far North region. Folere is a tangy-leafed vegetable eaten as a meal or as a natural juice, and this dish is generally served with corn fufu or rice.
