On the Gulf of Guinea resides a Central African country with a wide variety of wildlife and terrain: Cameroon. It is a diverse and dynamic country, and its staple foods draw from other African countries, as well as influence from its European colonizers. Some Cameroon food staples include cassava, yam, potato, maize, and beans, but the French also introduced French Bread and pasta. Here are the top five foods in Cameroon.
1. Achu. A staple of Western Cameroon, Achu is usually eaten with yellow or green soup. It’s eaten there primarily because the western part of the country has the right kind of soil for growing cocoyam. Cocoyam, or Taro, is a tropical root vegetable.
2. Fufu and njama njama. Njama njama is an exotic African stir fry vegetable that is typically paired with Fufu corn.
3. Waterfufu and eru. This is often described as a national dish due to its popularity. Fufu is cornlike, and Eru is an African wild vegetable. Eru is often eaten raw, but in this dish it is cooked into a stew and served over the fufu.
4. Ndole, or Bitterleaf soup. The main component is the bitterleaf, (spinach or kale can be substituted). It can be made with shrimp, peanut butter, ginger and garlic. Ndole is delicious with fried plantain and stew or fish.
5. Pepper Soup. This flavorful and spicy dish can be served with fish or chicken, or really any meat that you have on hand, and is mostly about the combination of spices, the base of which is paprika.