Cameroonian cuisine is one of the most varied in Africa due toCameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging fromBantus,Bamileke people,Bamoun,Bamenda people andShuwa Arabs, as well as the influence of German, French and British colonization.
The soil of most of the country is very fertile and a wide variety ofvegetables andfruits, both domestic and imported species, are grown. These include:
This is a Cameroonian meal made up of kwacoco: cocoyams (taro) grated and steamed in banana leaves, and banga soup, made of fresh palm nuts. It is a native dish of the Bakweri people from the Southwest region.
Eru or nfoh and water fufu
Eru is a vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. It is normally eaten with water fufu (cassava); it is a native dish of the Manyu people from the Southwest region.
Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)
Achu soup with taro and ox skin
Mbongo'o tjobi (a spicy black soup made with native herbs and spices)
Mbongo'o tjobi and banana plantain
Egusi soup (ground pumpkin seeds often cooked with dark leafy greens or okra)
Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
Kati kati, a grilled chicken dish[1][2][3] and traditional food of theKom.[4]
Curries, soups and fish dishes are common, as well as meats on skewers. Insects are eaten in some parts of the country, particularly the forested regions.
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