Cameroonian Ingredients Guide

The leaves, spices and staples behind Cameroonian cooking. For each one: what it is, its other names, how to prepare it and the Lumo recipes that use it.

Fish & Seafood

• Crayfish
• Periwinkle
• Smoked fish
• Snails
• Stockfish

Meat

• Cow skin (canda)

Nuts & Seeds

• Black-eyed beans
• Egusi (melon seeds)
• Njangsa
• Rondelles (country spice)

Oils & Condiments

• Palm nut pulp
• Red palm oil

Spices & Herbs

• African nutmeg (pèbè)

Vegetables

• Bitterleaf
• Cocoyam leaves
• Eru leaves (okazi)
• Huckleberry leaves (njama njama)
• Nkui stems
• Okok leaves
• Waterleaf
• Zom leaves (nzom)

Other

• Cocoyam (macabo)
• Kanwa (potash)
• Mbongo spice
• Nkui spice mix
• Plantain Leaves
• Taro (cocoyam)