Category:Cameroonian Cuisine

Cameroon is divided in ten provinces (Adamaoua, Centre, Est, Extreme-Nord, Littoral, Nord, Nord-Ouest, Ouest, Sud, Sud-Ouest). There are many ethnic groups inhabiting these provinces, each with its own culture and cuisine. The most important tribes are Cameroon Highlanders, Equatorial Bantu, Kirdi, Fulani, North western Bantu and Eastern Nigritic. In the Centre and South provinces, plantain is considered as the staple food of the populations. Maize is also very popular, while rice is consumed on special occasions. The Centre and South region is particularly characterized by certain dishes like Kwem (young cassava leaves with the juice from palm nuts), Nnam ngon (marrow paste cooked with plantain leaves), Nnam owondo and Ndomba tsit (meat cooked tied in plantain leaves). While tuber crops and plantains are staple foods in the southern part of Cameroon, cereals, millet are the staples in the northern parts. Maize is consumed almost everywhere, especially in the western part of Adamaoua. In the Nord, Extreme-Nord and Adamaoua provinces, the most commonly eaten meat is beef taken from the herds which make up the wealth of North Cameroon. The people that inhabit the northern regions also eat insects (termites, the karite caterpillars and others) and small hunting products: birds, field mice, squirrels, rats and frogs.