Cameroonian cuisine mixes the forest and the savanna: cassava, plantain and cocoyam as staples, red palm oil as the base note, and French, English and African cooking traditions layered together. Street food is a way of life here, from morning beignets-haricot to the evening smoke of soya grills.
The maquis is the classic Cameroonian eatery: open-air, loud, and serving the full repertoire with cold drinks. Street stalls cover breakfast and late night: puff-puff (sweet fried dough), beignets with beans, and soya skewers off the grill. Hotel restaurants in Douala and Yaounde cover the international end.
Etiquette: wash your hands before eating, eat with your right hand when dishes are served for sharing, and greet the table when you arrive.
Cameroonian cuisine has a large variety of dishes and regional specialities. Below is a selection of the most important.
Cameroon is divided into ten regions, each with its own culinary traditions.
