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Staple foods eaten in the north are corn, millet, and peanuts. In the south, people eat more root vegetables, such as yams and cassava, as well as plantains (similar to bananas). In both north and south regions, the starchy foods are cooked, then pounded with a pestle (a hand-held tool, usually wooden) until they form a sticky mass called fufu (or foofoo), which is then formed into balls and dipped into tasty sauces. The sauces are made of ingredients such as cassava leaves, okra, and tomatoes. The food most typical in the southern region of Cameroon is ndole , which is made of boiled, shredded bitterleaf (a type of green), peanuts, and melon seeds. It is seasoned with spices and hot oil, and can be cooked with fish or meat. Bobolo , made of fermented cassava shaped in a loaf, is popular in both the south and central regions.

Fresh fruit is plentiful in Cameroon. The native mangoes are especially enjoyed. Other fruits grown locally and sold in village marketplaces include oranges, papayas, bananas, pineapples, coconuts, grapefruit, and limes.


Read more: Food in Cameroon - Cameroonian Food, Cameroonian Cuisine - traditional, popular, dishes, recipe, diet, history, common, meals, staple, rice, people, favorite, make, customs, fruits, country, bread, vegetables, bread, drink.


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