3 dishes people actually cook in Cameroon: what they are, how long they take, and what you need to buy.
What can you cook from Cameroon? 3 traditional Cameroon dishes, from Poulet dg (110 min, the quickest) to Eru (150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Cameroon on the map. Drag to spin the planet.
A Bayangi stew from south-west Cameroon where tough shredded gnetum leaves are slowly softened against wilted waterleaf and drenched in red palm oil.
Vernonia leaves boiled and rinsed several times to tame their bitterness, then bound in a thick peanut sauce with beef and dried shrimp.
Ripe plantains are deep-fried on their own until caramelised, then folded at the last second into a tomato sauce holding browned chicken and still-crunchy vegetables.
Copper documents three dishes from Cameroon: Eru, Ndole and Poulet dg. Stock cube and beef each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 4 are shared by more than one dish. Stock cube and beef the hardest to find: of the 586 dishes in Copper's atlas, 8 use stock cube and 16 use beef. Every ingredient list on this page is complete, with quantities, and free to read.
Poulet dg is the quickest at 110 minutes. Eru is the longest at 150 minutes, most of it unattended. The median is 130 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Cameroon here is rated easy, but every one has the full method written out step by step, free to read. Poulet dg is the shortest way in.
Cameroon is part of Central African.
Countries close to Cameroon on the globe — and close on the plate.
COPPER