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Food of Cameroon

Cassava in every form — kwanga loaves, saka-saka leaves, chikwangue — with moambe palm-nut sauce, bitterleaf, smoked river fish, and the ground melon seed that thickens half the pot.

NdolePoulet DGEruAchu SoupPuff PuffSuya
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Articles

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Further reading

Open-access scholarship on the food of Cameroon. Every one is free to read.

  1. From Bush Mangoes to Bouillon Cubes: Wild Plants and Diet among the Baka, Forager-Horticulturalists from Southeast Cameroon

    Gallois et al. 2020 Economic Botany

  2. Influence of food taboos on nutritional patterns in rural communities in Cameroon

    Asi & Teri 2016 International Review of Social Research

  3. Consumption of Aphrodisiacs among Adolescents: A Risky Behaviour in the Far North Region of Cameroon

    Benjamin 2026 Zenodo (CERN European Organization for Nuclear Research)

Indexed by OpenAlex 7 open-access works in all Metadata under CC0 1.0