A Central African cuisine often called "the kitchen of Africa," blending West African palm-oil cooking with Sahelian, French, and German colonial layers.
What it is
Cameroon’s nickname is “Africa in miniature” — its climate spans rainforest, savannah, and mountain, and over 250 ethnic groups call it home. The country’s regional cuisines mirror that variety, ranging from Bantu coastal cooking to Fulani northern grilled meats.
How it tastes
The country’s most distinctive flavors come from bitterleaf, palm oil, and mbongo tchobi — a black spice mix from the Bassa people that turns a stew jet-black with a smoky, almost coffee-like depth. Peanut paste thickens many soups; smoked fish is in everything.
Signature dishes & techniques
Ndolé — bitterleaf cooked with crushed peanuts, meat or shrimp — is the most-claimed national dish, especially among the Douala. Poulet DG (“Directeur Général chicken”) is a 1980s plantain-and-chicken fry-up named for the executive set who loved it. Achu soup, eaten with pounded cocoyam, defines highland Cameroonian comfort food.
Find more cuisines by letter
Cameroonian starts with C and ends with N. Browse other cuisines along the same letter.
Cuisines that contain a letter from "Cameroonian":