Cameroon has the most varied and refined cuisine in Africa mostly rich in flavor that’s to the diversified spices used in cooking. This diversity stem from the amount of tribes present in the country due to the fact that these dishes varies from one region to the other and every tribe has a meal particular to it. However, basic foods in Cameroon include cassava, yams, yam, rice, plantain, potato, sweet potatoes, maize, beans, millet, a wide variety of cocoyams, and it can also boost of a wide variety of vegetables.
At the summit of the most craved food in Cameroon is Ndole, which is now considered by some as one of the National dishes in the country. It is a spicy vegetable made from bitterleaf greens, meat, shrimp, and groundnut paste. It is usually served with plantains, yam or Bobolo.
Ndole is the most common meal most Cameroonians serve in their gatherings and it is usually the first choice of most visitors.
- GARRI AND ERU
Eru is traditional meal of the Bayangs of Manyu Division in the Southwest Region of Cameroon but the meal has gained national popularity is highly consumed throughout the national territory.
The garri itself is made from fermented cassava while the eru is cooked with the eru leaves water leaf (spinach), palm oil, maggi, salt, pepper, crayfish, smoked fish, cow skin (canda), meat or snails.
Generally loved and enjoyed by many, this is the staple of the Bafaw people of the South West region of Cameroon. Ekwang is one of the dishes rarely prepared in homes in the country due to the tedious and complicated process involved. However, it is highly demanded and consumed in restaurants.
The dish is made with cocoyams, cocoyam leaves, palm oil, crayfish, smoked fish and spices depending on preferences, garlic and ginger paste and some chopped onions.
Achu is a meal very common with the Bamenda people. It is the main meal of several villages in the North West region of Cameroon though a typical Bafut meal but also widely eaten by the Bamilekes in the western region of the country. Achu is made from pounded cocoyam and a bright yellow soup with specific spices to give it a unique flavour. In a typical traditional village setting, the food is served on plantain leaves and eaten with the fingers.
- CORN FUFU/NJAMA NJAMA AND KATI KATI
Njama Njama is one of the most popular vegetables in Cameroon especially in the North West Region. The official name for the green tasty vegetable is huckleberry. To a lesser extent, it is also found in Nigeria and Kenya. The meal is commonly made with corn flour, huckleberry, tomatoes and roasted chicken (Kati Kati) is mostly used to accompany the meal
- MBONGO CHOBI
Mbongo Tchobi is a delicacy typically eaten by the Bassa people of Cameroon. It is a spicy black soup usually served with plantains or yams. The delicious nature of the meal has made it gain popularity in other parts of the country. The major ingredient includes the mbongo spice, which is burnt before preparation; reason why the soup is black in nature. But the other ingredients perfectly blends in which makes it easier to forget about the looks of the soup once you begin eating.
AFRIC Editorial Article.