Cameroon - Food

Cameroonian food is diverse due to its location at a crossroads of Africa, with influences from French, British, and German colonization, and various ethnic groups. A popular dish is ndolé, a stew of bitter leaves, peanuts, and meat or fish, often served with miondo (mashed cassava or plantain). The cuisine also includes regional variations of bushmeat like monkey or snake in the south and more common meats in the north, alongside seafood in coastal areas. 

Interesting facts about Cameroonian food

• Diverse influences: The cuisine is a mix of indigenous African traditions with German, French, and British colonial influences, creating one of the most varied cuisines in Africa.
• "Africa in miniature": The country's diverse ethnic groups, over 250, each have local delicacies, leading to its nickname "Africa in miniature".
• Ndolé is the national dish: This hearty stew of bitter leaves, groundnuts, and crayfish or meat is considered the national dish and is often served at celebrations.
• Fufu is a common staple: This paste-like food is made from ground grains (corn, cassava, or rice) and is a vehicle for stews and other dishes.
• Regional differences: In the southern regions, bushmeat like porcupine, monkey, and snake is consumed, while northern regions tend to use beef, lamb, or goat. Coastal areas feature a lot of seafood, often steamed in banana leaves.
• Unique dietary traditions: Some women and pregnant individuals traditionally eat specific types of clay (male) for its perceived mineral benefits, such as iron and calcium.
• Street food is popular: Snacks like puff puff (a fried dough ball) and soya (grilled meat) are popular and accessible street foods.