Cameroonian cuisine is one of the most varied in Africa due to Cameroon's 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 Shuwa Arabs, as well as the influence of German, French and English colonialization.
The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:
Шаблон:Div col
This is a Cameroonian meal made up of Kwacoco—cocoyams (taro) grated and steamed in banana leaves, and the Banga Soup - soup made out of fresh palm nuts. It is a native dish of the Bakweri people. Specialty from the Southwest region.
Eru or Nfoh and Water Fufu
It is vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. normally eaten with Water fufu (cassava); It is a native dish of the Manyu people. Specialty from the Southwest region.
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[1][2][3] and traditional food of the Kom.[4]
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).
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