Celtnet Cameroonian 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 make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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.



The alphabetical list of recipes from Cameroon follows (limited to 100 recipes per page). There are 36 recipes in total:


Page 1 of 1



African Crêpes
     Origin: Cameroon
Ekoki
     Origin: Cameroon
Mbongo Tjobi
     Origin: Cameroonian
Banana and Pineapple Salad
     Origin: Cameroon
Feuilles Camerounais
(Cameroonian Greens)
     Origin: Cameroon
N'dolé
(Bitterleaf Stew)
     Origin: Cameroon
Beef Cameroon
     Origin: Cameroonian
Folon
     Origin: Cameroon
N'dolé avec Chèvre
(Goat Meat N'Dolé)
     Origin: Cameroon
Beigneta à la Noix de Coco
(Coconut Fritters)
     Origin: Cameroon
Foufu de Cameroun
(Cameroonian Beef with Cassava Leaves)
     Origin: Cameroon
N'dolé avec Poulet
(Chicken N'Dolé)
     Origin: Cameroon
Beignets
     Origin: Cameroon
Fried Fish in Peanut Sauce
     Origin: Cameroon
Ndolé aux Crevettes
(Prawn and Bitterleaf Stew)
     Origin: Cameroon
Beignets Farcis
(Stuffed Fritters)
     Origin: Cameroon
FuFu de Paris
     Origin: Cameroon
Oran-dranomasina
     Origin: Cameroon
Bière de Gingembre
(Ginger Beer)
     Origin: Cameroon
Gâteau à la Patate Douce
(Sweet Potato Cake)
     Origin: Cameroon
Papaya Jam
     Origin: Cameroon
Bouchées de Plantains aux Crevettes
(Plantain and Prawn Rolls)
     Origin: Cameroon
Gari aux Crevettes
(Prawns with Gari)
     Origin: Cameroon
Poisson Braisé
(Braised Fish)
     Origin: Cameroon
Bouilli
     Origin: Cameroon
Koki
     Origin: Cameroonian
Poulet Directeur Général
     Origin: Cameroonian
Cameroonian Suya
     Origin: Cameroonian
Kondré de Porc
(Kondré of Pork)
     Origin: Cameroon
Safou a la Sauce Tomate
(Prunes in Tomato Sauce)
     Origin: Cameroon
Cameroonian Sweet Potato Cake
     Origin: Cameroon
Mandj'a Moto
     Origin: Cameroon
Soupe à la Noix de Coco Camerounaise
(Cameroonian Coconut Soup)
     Origin: Cameroon
Chicken and Ribwort Plantain Stew
     Origin: Cameroon
Mbanga Soup
(Palm Nut Soup)
     Origin: Cameroonian
Zom
(Greens with Meat)
     Origin: Cameroon

Page 1 of 1



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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 that seeks to make a range of ancient cookery texts freely avaialble on the web. If you can, please take a few minutes to help support this site (all donations are made securely via PayPal):

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