Cameroonian cuisine

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Cameroonian cuisine is very diverse because of its many ethnic groups, history, and a fertile land that grows many vegetables and fruits. Here are some notable dishes:

- Kwacoco with banga soup: grated cocoyams (taro) steamed in banana leaves, usually served with fresh palm-nut soup. A Bakweri specialty from the Southwest.

- Eru soup: a vegetable soup made with finely shredded eru leaves, cooked with waterleaf or spinach, palm oil, crayfish, and smoked fish, cow skin, or beef. Usually eaten with water fufu (cassava); from the Manyu people in the Southwest.

- Achu and yellow soup: a traditional meal for the Tikar and Ngemba in the Northwest and West. Achu uses cocoyam and unripe bananas pounded into dough; yellow soup is palm oil colored with niki (potash) and spiced, served with meat or fish.

- Other common items: curries, soups, fish dishes, and meats on skewers. In forest areas, people also eat insects.