Flame-grilled chicken tossed in palm oil, fresh herbs, and traditional spices, served with corn fufu.

Freshly grated cocoyam tightly wrapped in cocoyam leaves, simmered in palm oil, crayfish, and dried fish.

Creamy, pounded yellow cocoyam served with rich, aromatic yellow soup and your choice of meats.

Steamed, vibrant yellow bean cake made with ground black-eyed peas, palm oil, and pepper.

Hearty, comforting stew of tender corn kernels and slow-cooked beans simmered with palm oil and spices.

Rich, dark, aromatic fish stew spiced with toasted local mbongo seeds and traditional herbs.

Savory, silky okra stew cooked with mixed meats and fish, served with smooth white garri.

Richly textured ground melon seed soup with spinach and meats, served with smooth pounded yam.

Soft boiled yams served with savory, slow-cooked white beans in a seasoned tomato-palm oil sauce.

Hot, fragrant broth infused with bold Cameroonian pepper soup spices, served with tender fish or meat.

Grated cocoyam wrapped and steamed in banana leaves, paired with a rich, savory palm nut fruit soup.

Plump, tender land snails simmered in a spicy, flavorful tomato and herb gravy.

Savory, spiced palm oil rice cooked with smoked fish, crayfish, and rich local seasonings.