Cameroon Food – Learn About Banane Malaxe, Ndole, and Sangah

One of the most interesting things about Cameroon is the variety of Cameroonian cuisine. This country sits at the crossroads of Africa, and its diverse ethnic background is reflected in its culinary traditions. Ethnic groups include Bantus, Semi-bantus, and Shuwa Arabs, and European influences are also apparent in Cameroon’s cuisine. You will be able to sample Banane Malaxe, Ndole, and Sangah while experiencing the flavors of Cameroon cuisine.

Banane Malaxe

Banane Malaxe is a traditional stew in Cameroon, typically made from unripe bananas, ginger, garlic, onions, peanuts, tomatoes, and crayfish. The dish is traditionally cooked in a pot with palm oil, palm kernel oil, and water. Sometimes, crayfish and beef tripe are added for flavor and texture. The dish is best served at room temperature and is traditionally eaten with a side of rice.

It is widely known in the Southern part of the country as a staple food. In Cameroon, this food is eaten boiled, roasted, and pounded. The traditional preparations, called kondre and malaxe, are popular among single men, and people who are not very interested in cooking. Another staple of Cameroon’s diet is roasted fish, which originated among the Duala people in the littoral area.


Ndole is a traditional Cameroonian dish that contains stewed nuts, ndoleh, and beef or fish. It’s delicious and easy to make, and a must-try if you visit the country. Read on to learn more about this traditional Cameroonian food. There’s no better way to experience the true essence of Cameroon than to try it yourself.

Ndole is one of the country’s national dishes, served on special occasions, and is considered a delicacy. The dish originated from the Sawa tribe in Cameroon, and it’s now a beloved local delicacy in the country. While Cameroon is famous for its diversity, its cuisine is a unified celebration of the culture and diversity of the people in the country. The rich, creamy stew is filled with indigenous ingredients, and it’s served with white rice or fried onions.


Traditional food in Cameroon is sangah. It’s made with maize, palm nut juice, and cassava leaves. The mixture cooks down to a thick stew that’s usually served with boiled plantain and rice. However, if you’re looking to try a different Cameroonian dish, you should consider the different varieties of sangah.

One of the most popular types of Cameroonian food is sangah. Made from maize, palm oil, and cassava leaves, sangah is a traditional staple in Cameroon. It’s usually served with rice and boiled plantain to make a filling meal. Sangah is a great place to learn more about this traditional Cameroonian food.


In Cameroon, ekwang is a dish made of freshly grated cocoyam. It is then wrapped in leafy greens and cooked with various meats and seafood. It is served hot. The main ingredients of ekwang are crayfish and cocoyams. The recipe takes a great deal of time to prepare, but is truly mouthwatering. This traditional dish is a staple of the Bafaw community in South West Cameroon.

The Bafaw people of the southwest region of Cameroon prepare ekwang using the traditional method of wrapping it in big leaves. The cocoyam leaves are a traditional ingredient, but other greens can also be used. The dish is served with a choice of beverage. Alternatively, you can use the leftovers of your meal. Make sure you stir the Ekwang slowly, and enjoy!

Mbogo Tchobi

Mbogo Tchobi is a delicious, nutritious black stew. You can choose from spicy or plain versions, and it is often served with fufu. This Cameroon food can be purchased in almost any store and can be prepared in under an hour. Mbogo Tchobi is an African staple. Here are the ingredients you need: 3 pounds of white fish, two large tomatoes, half an onion, four cloves of garlic, four tablespoons of Mbogo spice, and a bit of salt and sugar.

Mbogo Tchobi, also known as “mbongo,” is a spicy black stew popular with the Bassa people of Cameroon. Mbongo is made from black tomatoes that are ground into a sauce and seasoned. The sauce is then mixed with onions, pepper, and other spices and served with boiled plantains. A bowl of Mbogo Tchobi is the best way to experience the unique flavors of Cameroon’s cuisine.


The traditional Cameroonian dish Koki Beans is a staple of my village’s cuisine. I’m sure it is a favorite of many Cameroonian diaspora members. This soft, delicious dish looks like a cake and is a staple of Cameroonian cuisine. Here’s how to prepare it:

The first step is to prepare the ingredients. Normally, koki is cooked during the rainy season. Fresh corn is used in the preparation. The koki mixture is cooked for about an hour. When done, the koki is ready to be eaten. Be sure to add salt if you want it to be especially salty. Alternatively, you can use aluminum foil to wrap your koki.