Introduction: Cameroon’s breakfast culture
Cameroon is a country in West Africa with a diverse culinary culture. Breakfast in Cameroon is considered the most important meal of the day and is consumed before leaving for school or work. Like in many African countries, breakfast in Cameroon features a variety of dishes, depending on the region and cultural background.
Fufu and Eru: A traditional breakfast staple
Fufu and Eru is a traditional breakfast meal in Cameroon. Fufu is a starchy dough made by boiling cassava, yam, or plantains and then pounding them into a smooth consistency. Eru is a vegetable soup made of shredded leaves of the Gnetum Africanum tree, combined with palm oil, crayfish, and beef or fish. Fufu and Eru is a hearty breakfast that is often eaten with a spoon or by hand, and is a popular meal in the western and southern regions of Cameroon.
Koki and Plantains: A filling breakfast option
Koki and Plantains is another traditional breakfast dish in Cameroon. Koki is a steamed bean pudding made from black-eyed beans, onions, and palm oil. The dish is usually wrapped in banana leaves and cooked over low heat for several hours. Plantains, which are similar to bananas but less sweet, are often served alongside Koki. Koki and Plantains is a nutritious and filling breakfast that is popular in the western and southern regions of Cameroon.
Beignets: Fried dough treats for a sweet start
Beignets are small, deep-fried doughnuts that are a popular breakfast treat in Cameroon. They are made from flour, sugar, eggs, and yeast, and are often flavored with vanilla or lemon zest. Beignets are typically eaten with a cup of tea or coffee and are especially popular in the northern regions of Cameroon.
Rice and Beans: A hearty breakfast dish
Rice and Beans is a popular breakfast dish in Cameroon and is usually accompanied by a spicy sauce made from tomato, onion, and chili pepper. The dish is made by cooking rice and beans together until tender, and then seasoning with salt and pepper. Rice and Beans is a hearty breakfast that is commonly eaten in the central and southern regions of Cameroon.
Achu Soup: A nutritious breakfast option
Achu Soup is a nutritious breakfast option made from cocoyam, which is a root vegetable similar to taro. The cocoyam is boiled and mashed, then mixed with vegetables like spinach, pumpkin leaves, and okra. The soup is usually seasoned with salt and red pepper. Achu Soup is a popular breakfast dish in the western and southern regions of Cameroon.
Porridge: A warm and comforting breakfast choice
Porridge is a warm and comforting breakfast choice in Cameroon. There are many types of porridge, but the most common is made from maize, millet, or sorghum flour, mixed with water or milk. The porridge is cooked over low heat until thick and creamy and is often sweetened with sugar or honey. Porridge is a popular breakfast option in the northern regions of Cameroon.
Café Touba: Cameroon’s signature morning drink
Café Touba is a spiced coffee that is a signature morning drink in Cameroon. The coffee is made by adding spices like black pepper and cloves to the coffee grounds before brewing. The result is a strong, aromatic coffee with a spicy kick. Café Touba is often served with sugar and is a popular breakfast drink throughout Cameroon.
