Cameroon
4 topics — topics in this category.
Ndolé
Cameroon's national treasure: bitterleaf and groundnuts in a palm-oil stew with beef, stockfish and shrimp, so rich it anchors weddings and funerals alike. Ingredients: ndolé (bitterleaf, washed), groundnuts (boiled and…
Achu
The golden pounded cocoyam of the Grassfields: cocoyams pounded silken and served under a bright yellow palm-oil and rock-salt sauce (achu soup) with cow skin and meat. Ingredients: cocoyams (taro), palm oil, limestone/k…
Eru
The forest leaf stew: shredded eru (gnetum) leaves with waterleaf, smoked fish, meat and palm oil — the Cross River forest in a pot. Ingredients: eru leaves (finely shredded), waterleaf or spinach, smoked fish, beef, cow…
Pepper Soup (Cameroonian)
Cameroon's white-hot broth: a clear, spice-blasted fish or goat soup from the coast, lighter than Nigeria's and fiercely perfumed. Ingredients: fresh fish or goat, njansang (ricinodendron seeds), ehuru, chiles, onions, c…
World Cuisines
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