Here is an overview of Cameroonian cuisine:

 

Cassava and plantains: These ingredients are omnipresent in Cameroonian cuisine. They are used to prepare dishes such as "ndolé" (leafy vegetables cooked with palm oil and peanuts) and "achu" (vegetable puree with spices and shrimp).

 

Sauces: Sauces play a central role in cooking. “Peanut sauce” is a thick peanut-based sauce, often served with rice, cassava or plantains.

 

Meat and fish: Cameroonian cuisine offers a variety of meats, from beef and pork to chicken and game. Fish and seafood are also popular, especially in coastal regions.

 

Chilies and Spices: Spices and chilies are used to add heat and depth to dishes. “Chilli” is often an essential ingredient in many dishes.

 

Traditional meals: “Ndambe” is a dish made with green peas and rice, while “sangah” is a traditional corn porridge cooked with palm oil.

 

Desserts: Cameroonian desserts include “gateau pepe” (peanut cake) and “koki” (bean cake).

 

Snacks: Roasted plantains and suya are popular snacks.

 

Drinks: Traditional drinks include palm wine and soybeans.

 

Cameroonian cuisine is a mixture of history, traditions and culinary passion. Dishes are prepared with care, often using traditional methods that preserve the authenticity of flavors. Discovering Cameroonian cuisine offers gastronomy lovers a unique and unforgettable experience.