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Cameroonian cuisine (French: cuisine camerounaise) is one of the most varied in Africa due to its 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 Shua-Arabs. Added to this is the influence of German colonialisation and later the French and English annexation of different parts of the country.
Among Cameroonian specialties are:
- Fufu corn and njama njama (garden huckle berry leaves)
- Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat)
- Sangah (a mixture of maize, cassava leaf, and palm nut juice)
- Mbanga soup and kwacoco
- Eru and water fufu
- Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)
- Koki (food) (primarily consisting of blackeyed peas and red palm oil)
- Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)
- Mbongo'o tjobi (a spicy black soup made with native herbs and spices)
- 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 and traditional food of the Kom.
Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).
- Kouega, Jean-Paul (November 26, 2007). A Dictionary of Cameroon English Usage. Peter Lang. ISBN 9783039110278 – via Google Books.
- Planet, Lonely; Ham, Anthony; Grosberg, Michael; Luckham, Nana; Maric, Vesna; Ranger, Helen; Sieg, Caroline; Smith, Helena; Louis, Regis St; Stiles, Paul; Butler, Stuart (September 1, 2017). Lonely Planet West Africa. Lonely Planet. ISBN 9781787012462 – via Google Books.
- Nde, Nkwentie, Susan (March 16, 2014). The Mirror and Nine Other Short Stories. Langaa RPCIG. ISBN 9789956791552 – via Google Books.
- Loh, Choves (January 31, 2018). "Cameroon: Laikom - the Bedrock of Kom Culture". allAfrica.com.