Cameroonian
Recipes.
Cameroon is called “Africa in miniature” and its cuisine reflects that diversity. From Ndolé to Eru to Kondre, Cameroonian food is one of the continent's most layered and least discovered cuisines.
Iconic dishes of Cameroon
Cameroonian recipes on Tamub.
“Over 270 ethnic groups. One extraordinary cuisine.”
— Cameroon
Order authentic Cameroonian food near you, or cook it yourself with step-by-step recipes from real Cameroonian home chefs.
Order Cameroonian food →Ndolé
Cameroon's national dish, a slow-cooked stew of bitter leaf, ground peanuts, and choice proteins including shrimp, beef, and smoked fish. Rich, complex, and deeply satisfying.
Eru
Shredded Gnetum africanum leaves cooked in palm oil with waterleaf, smoked fish, and crayfish. Served with water fufu or garri. A beloved dish from the West and Northwest regions.
Mbongo Tchobi
A pitch-black stew native to the Bassa and Beti peoples, made with a specific blend of black spices including njangsa and mbongo spice. Dark in colour, extraordinarily aromatic.
Koki
Steamed black-eyed bean cakes seasoned with palm oil, crayfish, and spices, wrapped in banana leaves. A traditional staple with deep cultural significance in the West Region.
Poulet DG
Chicken Directeur Général, a premium party dish of fried chicken pieces cooked with plantain, mixed vegetables, and aromatic seasonings. Named for the executives it was meant to impress.
Okok (Gnétum)
Gnetum africanum leaves cooked with palm oil, melon seeds, and smoked fish or meat. A staple green in Cameroonian cooking, especially in the southern and central regions.
Kondre
A Bamileke specialty made from unripe plantain and goat meat slow-cooked together in a spiced broth until deeply tender. A dish of celebration in the Western Highlands.
Soya
Cameroonian-style grilled meat skewers seasoned with a spiced peanut marinade. A staple of Douala, Bamenda, and Yaoundé's night food culture. Smoky, skewered, and irresistible.
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Cameroonian Food, Africa's best-kept culinary secret
Cameroon's cuisine reflects the country's extraordinary cultural diversity. Over 270 ethnic groups, each with their own culinary traditions. The coastal Sawa peoples cook fish and seafood with deep complexity. The Bamileke highlands produce one of Africa's finest cuisines built around corn, plantain, and slow-cooked meats. The Centre and South bring ndolé, okok, and mbongo tchobi to the national table.
Cameroonian recipes rely heavily on fresh local ingredients like eru leaves, ndolé leaves, njangsa seeds, crayfish, red palm oil, and njanga. These ingredients are the foundation of a cooking tradition that is simultaneously deeply local and part of a broader Central African culinary heritage shared with Congo, Gabon, and Equatorial Guinea.
On Tamub, Cameroonian chefs share step-by-step recipes for the dishes that define the culture. Whether you're in Yaoundé, Douala, Paris, or Brussels, Tamub helps you find Cameroonian cooks near you and order authentic food, or discover the recipes to cook at home yourself.
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