Cameroonian Cuisine: Ndolé, Koki & the African Food Capital
Cameroon is called 'Africa in miniature' and its cuisine reflects that diversity — from forest Beti cooking to coastal Duala seafood, with ndolé bitter leaf stew as the national dish
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Ndolé Restaurant Yaoundé
Cameroon's national dish – bitter ndolé leaves stewed with peanuts, smoked fish and prawns, served with plantains or rice – is available in restaurants in all 10 provinces
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Koki Bean Cake Breakfast
Steamed black-eyed pea cakes wrapped in plantain leaves — a traditional Beti breakfast found at dawn roadside stands, eaten with pepper sauce
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Eru Forest Leaf Stew
Shredded erub leaves cooked with water leaves and crayfish in palm oil — a dish from the southwest region that has become popular in Yaoundé restaurants
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Brochettes Viande Night Market
Street meat on skewers grilled over charcoal — goat, beef and chicken brochettes sold at night market stalls with fried plantain and spicy peanut sauce from dusk
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Cameroon beer culture
Cameroon produces excellent beer — 33 Export, Castel and the locally beloved Mutzig are all brewed in the country; the brewery tours near Yaoundé are worth arranging
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Yaoundé Restaurant Neighborhood
Basto's diplomatic quarter has Yaoundé's most sophisticated restaurants — Central African, French and Lebanese cuisine for the diplomatic and foreign community