Search Cameroonian recipes

Browse every recipe on Lumo by name, ingredient or region, then order what you need for the ones you want to cook.

All recipes

• Achu & Yellow Soup Nord-Ouest · 130 min

  A North-West signature: smoothly pounded taro served with the famous yellow soup, an emulsion of red palm oil and limestone (kanwa) loaded with spices and assorted meat.

• Afang Soup Sud-Ouest · 90 min

  A rich Calabar-style soup: pounded afang (okazi) leaves and waterleaf cooked with goat meat, dried fish, periwinkle and palm oil.

• Banane Malaxée Ouest · 60 min

  A Western Cameroon green-plantain stew with peanuts: plantains cooked in a blended peanut and country-spice sauce with smoked fish and red palm oil.

• Beef Trotter Broth Centre · 200 min

  A slow-simmered Cameroonian broth: beef trotters cooked low and long with country spices into a thick, gelatinous, deeply savoury soup.

• Cameroonian Tomato Sauce Centre · 50 min

  A simple home-style tomato sauce: fresh tomatoes and country spices slow-cooked with fish or meat, served over rice.

• Corn Chaff Nord-Ouest · 45 min

  A hearty anglophone corn-and-beans porridge, seasoned with crayfish, smoked fish, palm oil and fresh green spices.

• Egusi Pudding Sud-Ouest · 85 min

  A steamed Cameroonian delicacy: ground melon seeds blended with stock and spices, wrapped in plantain leaves and steamed into a firm pudding.

• Egusi soup Centre · 60 min

  An old-style egusi (pistache) sauce cooked with tomato: ground melon seeds simmered into a thick, savoury sauce.

• Ekwang Sud-Ouest · 150 min

  A South-West speciality: grated cocoyam wrapped in tender cocoyam leaves and slow-cooked with smoked fish, crayfish and red palm oil.

• Eru Sud-Ouest · 60 min

  A South-West classic: finely shredded eru (okazi) and waterleaf greens stewed with beef, cow skin, smoked fish and crayfish in plenty of red palm oil.

• Fried vegetables (Nzom) Centre · 35 min

  A quick, colourful Cameroonian sautéed-greens dish: zom (nzom) leaves blanched to stay bright, then tossed with onion, tomato, garlic and shrimp.

• Groundnut Sauce (Maffé) Centre · 45 min

  A smooth Cameroonian peanut sauce: tomato and peanut paste simmered with chicken or meat, seasoned with country spices.

• Khati Khati Nord-Ouest · 50 min

  A North-West grassfield dish: roasted chicken simmered in red palm oil with simple seasoning, traditionally eaten with corn fufu and huckleberry.

• Koki Littoral · 120 min

  A steamed bean cake from western Cameroon: peeled black-eyed peas blended with red palm oil, wrapped in leaves and steamed until set.

• Kondrè with pig meat Ouest · 145 min

  A warming Western-Highlands stew: green plantains slow-cooked with pork and a generous blend of country spices in red palm oil.

• Mbongo Tchobi Littoral · 70 min

  The Bassa black sauce: fish simmered in a dark, smoky sauce of burnt spices, njansang and country pepper.

• Ndolé Littoral · 90 min

  Cameroon's national dish: washed bitterleaf simmered with a rich ground-peanut paste, beef, smoked fish and crayfish.

• Nkui Ouest · 90 min

  A traditional Bamiléké dish: Nkui stems worked in warm water into a glossy, stretchy sauce with country spices, eaten by hand with soft couscous.

• Okok Salé Sud · 120 min

  The savoury southern Cameroon (Beti/Bulu) version: finely pounded okok leaves simmered in palm-nut juice with beef, smoked fish and crayfish.

• Okok Sucré Sud · 120 min

  The sweet southern Cameroon version: pounded okok leaves cooked in palm-nut juice with roasted peanuts and a touch of sugar, without fish or seasoning cubes.

• Okra Beef Sauce Centre · 45 min

  A glossy okra sauce with tender beef, dried shrimp and red pepper. Quick, light and best eaten with a swallow.

• Poulet DG Littoral · 65 min

  A festive 'Directeur Général' dish: fried chicken and ripe plantains tossed with colourful sautéed vegetables in a light tomato sauce.

• Pounded Potatoes Ouest · 60 min

  A Western-Highlands comfort dish: boiled Irish potatoes pounded and folded into red palm oil with huckleberry greens, crayfish and smoked fish.

• Sanga Centre · 70 min

  A Centre-region dish of fresh maize and nzom leaves cooked in palm-nut juice, lightly sweetened.

• Sauted red beans Centre · 55 min

  A homely Cameroonian fried-bean dish: boiled red beans folded into a fragrant tomato sauce built on sautéed meat, blended aromatics, basil and a hint of nutmeg.

• Sauted white beans Centre · 55 min

  Sautéed white beans cooked with tender meat in a simple sauce of tomato, onion, bell pepper and green seasonings. Light, protein-rich and quick.