Filling ingredients such as maize and cocoyam populate the Cameroonian plate. Nestled on the coast of Central Africa, Cameroon’s ethnic variance makes it one of the most diverse countries on the continent. Its peoples vary widely throughout the ten different regions, but most importantly, so does its cuisine. Rich in flavor and intermingled with the traditions of each separate region, Cameroonian dishes each hold a bold personality rooted in their starchy bases and fulfilled through sharp notes of spice.
Central and South Cameroon’s robust plantains and maize carry the weight of meals such as ndomba tsit, a dish made with fragrant meats cooked and bound in plantain leaves. The Western region of Cameroon features popular meals such as fufu, fried balls of cassava or corn that pair perfectly with the widely enjoyed yellow soup. The Littoral region, home to Douala, the largest city in Cameroon, highlights its regional dish ekoki, beans and grains served with plantains or taro.
Cameroon’s agricultural industry fuels most aspects of its cuisine, creating a culture of attentive cooking that reveals the community-oriented spirit of the country. Despite these distinct ingredients melded together to create many Cameroonian dishes, a collective national love for shared meals and at-home cooking sets Cameroon apart from the rest. If you enjoy hearty food and time spent with your loved ones, Cameroonian cooking makes a perfect match for your kitchen!
