The Republic of Cameroon is a country of cultural diversity. With a population upwards of 18,879,301 people, this West African country has given passage to the development of roads and rail, agriculture and petroleum production. Cameroon has deep historical ties to both England and France. They are no strangers to European pastries and desserts, as well as French bread. However, the essence of tradition remains in the flavors of this countries edible fare.

Each of the ten regions of Cameroon have their own style of cooking. Many root vegetables are grown and eaten as dietary staples. Tubers such as cassava (also known as yucca), yams, and potatoes are enjoyed regularly. Other widely eaten foods include plantains and various types of fish. Where you live influences what you eat.

A classic dish eaten in many areas of Cameroon is called Fufu. Fufu is made much like mashed potatoes are in European and American culture. Root vegetables, which may be mixed with plantains, corn and other ingredients, are boiled and pounded into a thick paste that is typically served with a hearty soup or spicy stew.

Ndole is considered to be the food that best represents the country of Cameroon. This national dish is eaten in various regions of the republic. A stew made from nuts, seeds and fish or meat, Ndole also contains the bitter leaves of the Ndoleh plant. A plant native to West Africa.

In general, meat is a highly priced food item in Cameroon and is not typically the focus of a dish, but added to it. Bush meats, or animals hunted in the wild, is more commonly eaten. Types of bush meat that may be found on the dinner table include porcupine and pangolin.

It is common for Cameroonians to share their meals. Eating together is an important aspect of social relationships. It helps solidify a bond of generosity and trust. Evening meals are usually the biggest meal of the day.