Cameroon Foods – Eru, Kwacoco Bible, and Accra Cassava

The cuisine of Cameroon is among the most diverse in the world. Because of its diverse ethnicity, you can enjoy a wide range of Cameroonian foods. Bantus, Semi-bantus, Shuwa Arabs, and German influences all make up the country’s diverse food culture. Learn about some of the more popular Cameroonian foods below. Here, we’ll go over Kwacoco Bible, Ndole, and Accra Cassava.


A typical dish from Cameroon, Ndole is a dish made from the bitter leaf, called ndole locally. Ndole is usually made with peanuts and onions, and is often served with fried onion and prawn toppings. It is traditionally served with a side of plantain or miondo. It is also commonly known as a’mamma’ food, and is a staple at Cameroonian parties.

Despite its unofficial national status, Ndole is a delicious stew that is commonly served during special occasions. Ndole, which is made with bitter leaves and shrimp, melds various flavors that are unique to Cameroon. It is commonly made with fish stock, but in some cases beef is used in place of fish. There are many different versions of Ndole to choose from, so make sure to taste a few to determine what tastes the best.

Accra Cassava

If you haven’t tried it before, Accra Cassava is one of the most popular street foods in the country. Made from cassava and salt, this dish is best eaten hot, straight off the pan. Another popular Cameroon dish is roasted fish, which is served at street stalls across the country. It’s often served with pepper and condiments.

The Ngemba people of northwestern Cameroon are responsible for a delicious stew known as “Achu”. Its golden color and rich aroma make it a perfect side dish, especially when eaten with bobolo. To make this dish, the Ngemba people add spices and limestone to it. Palm oil is a vital component, since it’s a rich source of carotenoids and vitamin A. Cameroon is one of the world’s largest producers of palm oil.

Kwacoco Bible

The kwacoco bible is a traditional Cameroonian dish that is made with mashed cocoyam and wrapped in banana leaves. It is prepared by the Bakweri people, who originated in the central coastal belt of the country. It can be eaten plain or combined with smoked fish and spinach. This dish also includes banga, a nut made from the husk of an oil palm tree.

To make kwacoco bible, begin by peeling the cocoyams and cutting them into pieces. You will need a piece of taro or two wrapped kwacoco for each serving. Add a spoonful of palm oil and finely shredded cocoyam leaves and mix well. Once the mixture is smooth and has a pleasant aroma, you are ready to serve the kwacoco bible.


Soya is commonly found in many Cameroon foods, including huckleberry, corn, and plantains. Soy beans are used in baking, cooking, and for human consumption in Cameroon. The Cameroonian diet is largely vegetarian, and the addition of soy in these dishes is relatively recent. Many Cameroonian dishes are based on traditional recipes.

In addition to soy beans, Cameroon also incorporates soy into its traditional dishes. Ndole is one of the most popular Cameroonian dishes, and is a staple on local menus during ceremonies and feast days. Ndole is a traditional dish made from peanut paste and bitter leaves from the ndole plant. The dish is often served with rice or deep-fried plantains.


You’ve probably heard of Eru before, but were you aware that it’s actually an African vegetable? Eru is actually a word for two different vine species, including eru and okok. The leaves are eaten raw, but you can also cook them and add them to stews, soups, porridges, and fish and meat dishes. The plant is packed with nutrition and is a great source of protein and other minerals. You can even prepare Eru soup with beef, fish, and chicken, or add it to any other food.

Eru is one of the staple foods of the Cameroonian people. It is a nutrient-dense soup, and is best served with cassava gari or fufu. To prepare this delicious soup, you must first soak the shredded eru leaves in hot water for at least 15 minutes. You can also season it before cooking. Eru soup is also a traditional Cameroonian dish, and is similar to Afang soup.

Banane Malaxe

Banane Malaxe is a traditional Cameroonian stew. It contains unripe bananas, peanuts, and crayfish, cooked in a broth. Sometimes, fried chicken is added for an extra crunch. Despite its blackish color, Banane Malaxe is a surprisingly versatile food that can be enjoyed by anyone. This recipe is typically prepared with palm oil, bouillon cubes, salt, and a pinch of pepper.

In addition to Banane Malaxe, you can try a variety of other Cameroonian food items. Bananas are widely available in the country. This tasty fruit is popular in the northeast and west regions. Puff puffs, which are fried balls made from yeast and beans, are a staple of Cameroonian cuisine. They are served with boiled plantains.