the Southwest Region

Although it takes a lot of time to prepare this Cameroonian delicacy, it is a staple of street food items in the country, especially the southwestern region. The savory pudding is made with koki beans (black-eyed peas) which are soaked, peeled, ground, then wrapped in banana leaves and steamed. T... Read more

Ekwang is a popular Cameroonian and Nigerian dish consisting of grated cocoyams that are tied in cocoyam leaves, then slowly simmered with crayfish, palm oil, and various spices. This delicacy is traditionally prepared by the Bafaw people from the Southwest region of Cameroon and several ethnic g... Read more

Poivre de penja is a traditional type of pepper originating from the Moungo and Koupé Manengouba regions in Cameroon. The spice comes from the berries of Piper nigrum, a plant with a pungent and intense flavor. The pepper varieties are green, black, white, and red. The peppercorns vary in ... Read more

Eru is a Cameroonian soup that is prepared with the eponymous wild plant called eru, which is ground or pounded before being stewed with palm oil, spinach, waterleaf, and either beef, crayfish, or cow skin. Water shouldn't be added after eru has been stewed, as the spinach will provide all the ne... Read more