Cameroonian cuisine

Cameroonian cooking is as varied as the country: peanut sauces, bitter leaves, plantain and coastal fish.

Cameroon is called Africa in miniature, and its cooking bears that out: millet and meat in the north, cassava and fish in the south, prawns and coconut on the coast.

Peanut here is a thickener and a sauce base rather than a snack. It is pounded to a paste and worked into stews the way cream is in Europe.