page_title: Cameroonian cuisine
section_title: Specialties
hierarchical_section_title: Cameroonian cuisine / Specialties
caption_attribution_description: This is an image of food from Cameroon
context_page_description: Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shua-Arabs. Added to this is the influence of German colonialisation and later the French and English annexation of different parts of the country.
context_section_description: Among Cameroonian specialties are:
  Fufu corn and njama njama (garden huckle berry leaves)
  Brochettes, known locally as soya (a kind of barbecued kebab made from chicken, beef, or goat)
  Sangah (a mixture of maize, cassava leaf, and palm nut juice)
  Mbanga soup and kwacoco
  Eru and water fufu
  Ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste)
  Koki (food) (primarily consisting of blackeyed peas and red palm oil)
  Achu soup (cocoyam fufu with an orange/yellow red palm oil soup)
  Mbongo'o tjobi (a spicy black soup made with native herbs and spices)
  Egusi soup (ground pumpkin seeds often cooked with dark leafy greens or okra)
  Kondreh (stewed unripe plantains with herbs and spices, usually cooked with goat meat)
  Kati kati, a grilled chicken dish and traditional food of the Kom.
  Curries, soups and fish dishes abound, as well as meats on skewers. Insects are eaten in some parts of the country (particularly the forested regions).
caption: Mbongo'o tjobi and banana plantain
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