Cameroonian Cuisine

Cameroonian cuisine is as diverse as the country itself, often called Africa in miniature, drawing on the ingredients and traditions of its many regions, from coastal seafood to highland and forest produce. Its most celebrated dish is ndolé, a rich, slightly bitter stew of bitterleaf greens cooked with ground peanuts, meat or fish, and spices, regarded as a national dish. Everyday meals pair starchy staples, fufu, pounded cassava, plantain, or cornmeal, with flavourful sauces and stews. Grilled fish and meat brochettes are popular street food, while poulet DG, a celebratory dish of chicken with fried plantain and vegetables, is a rich favourite.

What you actually see

• Ndolé - the national bitterleaf, peanut and meat or fish stew.
• Fufu and staples - the pounded cassava, plantain and cornmeal.
• Poulet DG - the rich chicken and fried-plantain dish.
• The grilled fish and brochettes - the popular street grills.

When to go

Year-round; bustling markets, street grills and local eateries serve the full, diverse range of Cameroonian food cheaply, from ndolé and fufu to grilled fish and brochettes, and the variety reflects the country's many regions and cultures. Fresh grilled fish is a highlight on the coast, while the highlands and forest bring their own produce.

Honest expectations

Cameroonian food is hearty, starchy and flavourful home-style cooking rather than a refined or internationally known cuisine, so its appeal is honest, satisfying regional variety and bold flavours, best found at markets and local eateries; the usual care with water and street food applies. Reflecting the extraordinary diversity of Africa in miniature, though, from the beloved ndolé to fresh grilled fish and rich poulet DG, Cameroonian food is genuinely varied, tasty and worth exploring.

Nearby

Yaoundé, Douala and every town and region have their markets and eateries.