The World | Africa and the Middle East | Cameroon

The cuisine of Cameroon varies by region and is dictated by terrain and climate. The staple foods in the south are tubers and plantains, whereas in the north, poultry, cattle, sheep, and goats are raised and game is hunted. Beef is eaten fresh or dried. Millet and corn are consumed throughout the country, and spicy sauces, often made with peanuts, and stews are made to top cooked grains. Eggs, yams, sweet potatoes, cassava, and rice are popular in Cameroon’s cuisine, as are tropical fruits, such as papayas and mangos, which are sometimes eaten with meats. Fish is plentiful in many areas, along the coast and from rivers and lakes, and fish can be consumed fresh, sun-dried, or smoked. Chiles and salt are the main seasonings used in Cameroonian cooking.