Achu and yellow sauce: the Grassfields recipe step by step
A ceremonial dish of the Grassfields (North-West and West), achu is silk-smooth pounded taro served…
Mbongo tchobi: the Bassa black sauce recipe (Cameroon)
An emblematic specialty of the Bassa people (Littoral and Centre), mbongo tchobi is a deep,…
Ndolé with shrimp and beef: the authentic Cameroonian recipe
Cameroon’s unofficial national dish, ndolé marries the tamed bitterness of Vernonia amygdalina leaves with the…
Poulet DG: the Cameroonian ‘Director General’ chicken recipe
Born in 1980s Douala, Poulet DG (« Director General ») was the dish served to big bosses:…
Koki beans: the Cameroonian steamed black-eyed pea cake
Koki (or koki beans) is one of Cameroon's oldest and best-loved dishes: a soft cake…
Nkonda: Cameroon’s Cassava-Peanut Loaf, Wrapped in Banana Leaves
Nkonda is a traditional Cameroonian loaf: grated cassava studded with peanut paste, wrapped in banana…
Water Fufu & Eru: The Soul of South-West Cameroon on a Plate
Water Fufu & Eru is the iconic dish of South-West Cameroon — a green sauce…
Kondrè with Beef: The Soul of West Cameroon in One Pot
Iconic dish of West Cameroon, Kondrè brings together green plantain, slow-simmered meat and traditional spices…