Cameroon

In the equatorial heart of Central Africa, Cameroon’s kitchens reflect the country’s layered identity. Often described as “Africa in miniature” for its geographical and cultural breadth, the nation’s food traditions mirror its diversity—shaped by indigenous practices, colonial legacies, and the distinct rhythms of its ten regions. From the slow-cooked stews of the forest belt to the spice-laden street stalls of its cities, Cameroonian cuisine offers a portrait of a country in which taste and heritage are inseparable. At the center of this tapestry stands Ndolé, a stew whose reputation has crossed borders. Bitter leaves—harvested from a plant native to West and Central Africa—form its foundation, their earthy sharpness softened by...