Welcome to the Celtnet Recipes Cameroon Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Central African country of Cameroon. Here you will find all the recipes from Cameroon on this site all gathered into one place. I have attempted to gather together here as many Cameroonian recipes as possible. The current collection represents the largest gathering of Cameroonian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Cameroon given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Cameroon and its Cuisine

Cameroon, officially République du Cameroun; Republic of Cameroon Cameroon's coastline lies on the Bight of Bonny, part of the Gulf of Guinea and the Atlantic Ocean. The country is called "Africa in miniature" for its geological and cultural diversity. Natural features include beaches, deserts, mountains, rainforests, and savannas. The capital and largest city is Yaoundé and Cameroon attained independence from France and Britain on January 1st 1960 and October 1st 1961, respectively. Estimates identify anywhere from 230 to 282 different ethnic and linguistic groups in Cameroon. n lowlands, and the Fulani, who are spread throughout northern Cameroon. A small number of Shuwa Arabs live near Lake Chad. Southern Cameroon is inhabited by speakers of Bantu and Semi-Bantu languages. Bantu-speaking groups inhabit the coastal and equatorial zones, while speakers of Semi-Bantu languages live in the Western grassfields. Some 5,000 Pygmies roam the southeastern and coastal rainforests or live in small, roadside settlements. The European languages introduced during colonialism have created a linguistic divide between the English-speaking fifth of the population who live in the Northwest and Southwest provinces and the French-speaking remainder of the country. Both English and French are recognized as official languages, though Cameroonian pidgin English is the most common lingua franca. Cuisine varies by region, but a large, one-course, evening meal is common throughout the country. A typical dish is based on cocoyams, maize, manioc, millet, plantains, potatoes, rice, or yams, often pounded into dough-like fufu (cous-cous). This is served with a sauce, soup, or stew made from greens, groundnuts, palm oil, or other ingredients.

Originally a German colony, the Cameroon was split between Britain and France after the first world war. France introduced bread and pasta to the country whilst the British introduced desserts. Yet the country's staples remain cassava, yam, rice, plantain, Potato, maize, beans and millet. The main protein source is fish, though bushmeat is also often consumed. Stews formed from greens and beans and flavoured with spices (to which fish may be added) provide the mainstay of the country's cuisine.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Cameroon follows (limited to 100 recipes per page). There are 16 recipes in total:


Page 1 of 1



African Crêpes
     Origin: Cameroon
Cameroonian Sweet Potato Cake
     Origin: Cameroon
Papaya Jam
     Origin: Cameroon
Banana and Pineapple Salad
     Origin: Cameroon
Folon
     Origin: Cameroon
Poulet Directeur Général
     Origin: Cameroonian
Beef Cameroon
     Origin: Cameroonian
Fried Fish in Peanut Sauce
     Origin: Cameroon
Safou a la Sauce Tomate
(Prunes in Tomato Sauce)
     Origin: Cameroon
Beignets
     Origin: Cameroon
Koki
     Origin: Cameroonian
Zom
(Greens with Meat)
     Origin: Cameroon
Bouille
     Origin: Cameroon
Mbanga Soup
(Palm Nut Soup)
     Origin: Cameroonian
Cameroonian Suya
     Origin: Cameroonian
Mbongo Tjobi
     Origin: Cameroonian

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Central Africa picked out in red. Central Africa is formed from nine states: 1: Angola; 2: Cameroon; 3: Central African Republic; 4: Chad; 5: Democratic Republic of the Congo; 6: Republic of the Congo; 7: Equatorial Guinea; 8: Gabon; 9: Sāo Tomé and Principe.

This list of Cameroonian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.


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