Ndolè
Cameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp.
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35 dishes · 10 regions
The great dishes of all 10 regions, with every ingredient gathered for you.
Cameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp.
The Bassa black stew made with roasted spices and an unmistakable aroma.
Douala’s night-time classic: spice-marinated grilled fish with thin cassava sticks.
Pounded taro with potash-thickened yellow soup, a Bamiléké celebration dish.
Plantain and meat stew with spices, served at major ceremonies in the West.
A slippery spice soup traditionally cooked to celebrate births.
Potatoes and beans mashed with red palm oil, a Menoua specialty.
The North-West’s signature dish: pounded taro and yellow soup, eaten by hand.
Sautéed huckleberry leaves served with corn fufu.
Kom-style grilled chicken in red palm oil, served with corn fufu.
Corn and beans simmered in red palm oil, an everyday favorite.
Eru and waterleaf cooked in red palm oil, with water fufu or gari.
Grated cocoyam rolled in cocoyam leaves and simmered in palm oil.
The Bakweri grated-cocoyam pudding with palm nut soup.
Okok leaves with groundnut paste, sweet or savory, served with cassava sticks.
The Beti cassava stick with homemade groundnut sauce.
Grilled fish as on Kribi’s beaches, with coastal spices.
Beef skewers grilled with kankan spice, from Ngaoundéré to Douala.
Sorghum fufu with a tangy roselle (sorrel) leaf sauce.
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