Cameroon Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Cameroon's culinary scene right now
In 2025, Cameroon leads Africa's Restaurant Price Index with elevated dining costs reflecting urbanization and a mature restaurant culture. Street food is being formalized with Tradex gas stations offering traditional BHB breakfasts. There's growing interest in modern presentations of traditional dishes like Ndolé and Poulet DG at upscale venues. Makepe (Douala) and Briqueterie (Yaoundé) remain the hotspots for authentic street food experiences.
Food Safety Tips
Essential food safety information to help you enjoy Cameroon's cuisine safely and confidently.
Drink bottled or purified water
Tap water is not safe for drinking. Always use bottled water or properly purified water. Avoid ice cubes unless made from purified water.
Choose busy vendors with high turnover
Street food like soya, brochettes, and beignets are safe when from popular stalls. Look for vendors with fresh preparation and high customer traffic, especially in Makepe (Douala) and Briqueterie area (Yaoundé).
Be cautious with foods left at room temperature
In warm tropical climate, avoid foods that have been sitting out for extended periods. Choose freshly prepared dishes, especially for meat and seafood.
Wash fruits and vegetables thoroughly
Peel fruits when possible and wash vegetables with purified water, especially for items eaten raw.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options include dishes like koki (steamed bean cake), plantains, eru with spinach, and various vegetable stews. Many traditional dishes can be prepared without meat upon request.
vegan
LOW AVAILABILITYVegan options are limited but available. Focus on plantain dishes, cassava-based foods, vegetable stews without palm oil, and rice dishes. Communicate dietary needs clearly as many dishes contain fish or animal products.
gluten-free
MEDIUM AVAILABILITYMany traditional dishes are naturally gluten-free, based on cassava, plantains, cocoyam, and rice. Avoid wheat-based fufu and bread. Achu (pounded cocoyam) is a good gluten-free option.
Common Allergens
Peanuts
HIGH PREVALENCEGroundnut (peanut) paste is essential in many Cameroonian dishes
COMMONLY FOUND IN:
Shellfish
MEDIUM PREVALENCEShrimp, crayfish, and dried seafood are common ingredients
COMMONLY FOUND IN:
Gluten
MEDIUM PREVALENCEWheat products used in some preparations
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Cameroon's food culture for travelers.
Ndolé
The unofficial national dish - a rich, savory stew made with bitterleaf greens, groundnut paste, palm oil, and a combination of beef, shrimp, and dried fish. Originating from the Sawa people of Douala, this complex dish represents Cameroonian cuisine at its finest.
Eru (Okok)
A traditional dish from Southwest Cameroon featuring finely shredded eru leaves cooked with waterleaf or spinach, palm oil, and various proteins including smoked fish, beef, and crayfish. This hearty, comforting dish is eaten with garri, fufu, or water yams.
Achu Soup (Yellow Soup)
A distinctive yellow soup from the Northwest region, prepared with limestone (kanwa), palm oil, and spices, served in a depression at the center of pounded cocoyam. Traditionally eaten with fingers, it's an important cultural dish served at births, funerals, and celebrations.
Poulet DG
Poulet Directeur Général (Director General's Chicken) - a prestigious dish of grilled chicken in a rich tomato sauce with sautéed plantains, carrots, and green beans. Created for high-ranking officials, it's now a beloved special occasion dish.
Koki (Koki Corn)
Steamed bean cake made from ground black-eyed peas mixed with palm oil and wrapped in banana leaves. This protein-rich dish can be made plain or with additions like crayfish. Best from Ndong's Mama Koki in Bonapriso, Douala.
Suya
Spicy grilled meat skewers marinated in a peanut and spice rub (yaji), grilled to smoky perfection. Originally from Northern Nigeria, it's become a Cameroonian street food staple, especially in Douala's Makepe neighborhood.
Beignets-Haricot-Bouillie (BHB)
The quintessential Cameroonian breakfast: sugary fried dough balls (beignets) served with beans in savory sauce and millet porridge (bouillie). Now available at Tradex gas stations in Yaoundé and Douala.
Ekwang
Grated cocoyam wrapped in cocoyam leaves with smoked fish, crayfish, and palm oil. This labor-intensive dish from the coastal region is worth the effort for its unique texture and deep flavors.
Brochettes de Bosse
Skewers of meat and zebu fat grilled over wood fire, creating an irresistibly addictive smoky flavor. Popular evening street food throughout Cameroon.
Groundnut Soup
Rich soup made from groundnut (peanut) paste with meat, often chicken or beef, and vegetables. The red palm oil gives it a distinctive color and depth of flavor.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Cameroon's diverse culinary traditions.
Fufu and Eru
Region: Nationwide
Pounded cassava or plantain served with eru vegetable stew - a hearty everyday meal throughout Cameroon.
Allergens:
Kati Kati
Grilled chicken served with fried plantains and a spicy peanut sauce. A popular casual dining favorite.
Allergens:
Sangah
Corn fufu from the Northwest region, often served with vegetable soup and meat.
Kwacoco
Fried cocoyam pieces, a popular street snack and side dish.
Puff Puff
Sweet, deep-fried dough balls, similar to donut holes - a beloved snack.
Allergens:
Miondo
Fermented cassava wrapped in leaves, with a distinctive sour taste.
Accra Banana
Fried plantain fritters, crispy outside and soft inside.
Allergens:
Kondre
Plantain porridge with palm oil and spices from the Southwest region.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Cameroon.
Coastal Region (Littoral)
Home to Douala, the coastal region features seafood-rich dishes with palm oil, bitterleaf, and eru. This is where Ndolé originated from the Sawa people.
Signature Dishes:
Key Ingredients:
Northwest Region (Grassfields)
Known for Achu soup and dishes featuring cocoyam, the Bamileke and Grassfields cuisine is distinctive with its use of kanwa (limestone) and traditional eating customs.
Signature Dishes:
Key Ingredients:
Southwest Region
Cuisine featuring eru, waterleaf, and various preparations of plantains and cocoyam, with influence from coastal and forest ingredients.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Cameroon's traditional sweet treats and desserts.
Banana Fritters
Ripe plantains dipped in batter and deep-fried until golden, often dusted with sugar.
Coconut Candy
Sweet treats made from fresh coconut and sugar, popular at celebrations.
Beignets
Sweet fried dough served with honey or sugar, perfect with morning coffee.
Traditional Beverages
Discover Cameroon's traditional drinks, from locally produced spirits to regional wines.
Palm Wine
Traditional fermented sap from palm trees, mildly alcoholic with a sweet-sour taste. Fresh palm wine is a cultural staple.
33 Export
Popular Cameroonian lager beer, crisp and refreshing in the tropical heat.
Soft Beverages
Discover Cameroon's traditional non-alcoholic drinks, from local teas to refreshing juices.
Bissap (Hibiscus Tea)
Refreshing drink made from hibiscus flowers, served cold with sugar and sometimes ginger or mint.
Kinkeliba Tea
Traditional herbal tea made from kinkeliba leaves, believed to have health benefits.
Fresh Coconut Water
Straight from the coconut, naturally sweet and hydrating.