Cameroonian Cuisine: 10 Emblematic Dishes

Cameroonian cuisine is one of the most diverse in Central Africa. The country has more than 250 ethnic groups, each with its own specialities. For the Cameroonian diaspora in France and Belgium, here are the iconic dishes that define the country's culinary identity.

1. Ndolé: the queen of sauces

Ndolé, a sauce made with bitter leaves and peanuts, is the national dish. See the ndolé recipe.

2. Eru: the Bayangi sauce

A sauce made with okok and waterleaf leaves, a speciality of the South-West. See the eru recipe.

3. Mbongo Tchobi: the black sauce

A black sauce made with ancestral Bassa spices. See the mbongo recipe.

4. Poulet DG (the Managing Director's Chicken)

Chicken with plantains and mixed vegetables, the executives' dish. A modern urban recipe.

5. Koki: steamed bean pudding

A black-eyed bean (niébé) pâté made with palm oil. See the koki recipe.

6. Bobolo and Miondo: cassava sticks

Fermented cassava cooked in cylinders. See the bobolo recipe and miondo.

7. Soya: spicy skewers

Beef skewers with chilli and peanut, the Cameroonian version of suya.

8. Folon: leafy greens

A wild green vegetable cooked with dried fish and peanut.

9. Djoumble sauce: squash seeds

See the djoumble recipe.

10. Beignets-Haricots-Bouille (fritters, beans and porridge)

A classic breakfast. See the recipe.

Where to buy Cameroonian ingredients?

On nkosiagro.com: ndolé leaves, akpi, and more in the full shop.