Cameroonian cuisine is one of the most varied in Africa due to Cameroon's location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shuwa Arabs, as well as the influence of German, French and English colonialization.

Characteristic parts
Banga soup
soup made from palm fruit
Dumboy
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Ekwang
Ekpang Nkukwo is one of the traditional delicacies of the Efiks and Ibibios culture of Nigeria. It is made from grated cocoyam,water yam or unripe plantain.
Fufu
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Garri
creamy-white, granular flour with a slightly fermented flavour and sour taste made from fermented cassava tubers
Koki corn
Cameroonian steamed corn dish
Kuli-kuli
Nigerian snack that is made from dry roasted peanuts/groundnuts
Kwacoco
Cameroonian dish
Moin moin
Nigerian savory bean pudding
Ndolé
national dish of Cameroon
Palm Nut Soup
soup made from palm fruit
Peanut stew
Western African stew
Sangah
Cameroonian dish
Suya
snack of skewered meat popular in Nigeria and Cameroon originating from the Hausa people
Thieboudienne
Fish and rice dish from West Africa
Has characteristic parts: Banga soup Dumboy Ekwang Fufu Garri Koki corn Kuli-kuli Kwacoco Moin moin Ndolé Palm Nut Soup Peanut stew Sangah Suya Thieboudiennefr
Categories: Cuisine
Also known as:
Wikidata ID: Q1072133
Wikipedia title: Cameroonian cuisine
References:
Wikipedia article: Cameroonian cuisine
Inbound Links
Kwacoco
Sangah


Unlinked Mentions

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