Cameroonian cuisine

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Cameroonian cuisine is a diverse and flavorful array of dishes originating from Cameroon, a country located in Central Africa. The cuisine is influenced by the country's diverse cultures, geography, and history, resulting in a variety of dishes that incorporate a wide range of ingredients and cooking techniques.

Overview[edit | edit source]

Cameroonian cuisine is characterized by its versatility and the use of locally available ingredients. The country's geographical diversity, which includes coastal areas, mountains, savannah, and rainforest, contributes to the variety of foods available. The cuisine is also influenced by the country's colonial history, with elements of French cuisine and British cuisine present in some dishes.

Ingredients[edit | edit source]

The staple foods in Cameroonian cuisine include cassava, yams, potato, maize, millet, and plantain. These are often served with a variety of sauces and stews, made from ingredients such as palm nut, spinach, okra, bitterleaf, and egusi seeds. Meat and fish are also commonly consumed, with bushmeat being a popular choice in some regions.

Dishes[edit | edit source]

Some popular dishes in Cameroonian cuisine include:

  • Ndolé: A stew made from bitterleaf, palm nuts, and fish or meat.
  • Eru: A soup made from the eru vine, waterleaf, and palm oil, often served with water fufu.
  • Achu soup: A yellow soup made from cocoyams and palm oil, served with pounded cocoyam.
  • Koki: A dish made from black-eyed peas, palm oil, and spices, wrapped in banana leaves and steamed.

Beverages[edit | edit source]

Traditional Cameroonian beverages include palm wine and bil-bil, a beer made from millet. Non-alcoholic beverages include hibiscus tea, ginger beer, and a variety of fruit juices.

See also[edit | edit source]

Template:AfricanCuisine

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Contributors: Prab R. Tumpati, MD