Dassi's Kitchen

Type: Vegetable Stew

Region: Southwest Region (English-speaking Cameroon)

Description:

Eru is more than a dish; it's a homecoming. Made from finely shredded eru leaves and simmered with waterleaf, crayfish, beef, cow skin (Canda/kpomo), and seasoned to perfection, this rich, earthy stew is native to the Bayangi people of the Southwest Region. Every bite is layered with deep flavor, warmth, and the kind of comfort that can only be found in a mother’s kitchen. Served with water fufu, it’s a meal that fills not just your belly, but your spirit. Cooking eru feels like gathering around stories and laughter—no matter where you are in the world, one spoonful will bring you straight back to Cameroon.

Region: Northwest Region (English-speaking Cameroon)

Description:

Achu soup is a bold, golden, soul-stirring dish from the Grassfields of the Northwest Region. Made with cocoyams pounded into a soft, stretchy paste and served with a rich yellow soup prepared with palm oil, limestone (kanwa), and assorted meats, achu is a celebration of identity. Often eaten during traditional ceremonies and big family gatherings, achu is not just food—it’s heritage. Cooking it is a labor of love, a symbol of respect, and a deep connection to ancestral roots. It’s the kind of meal that makes you sit up, close your eyes, and whisper, “I’m home.”

Type: Nut & Leaf Stew

Region: Littoral Region (French-speaking Cameroon, Duala people)

Description:

Ndolé is Cameroon’s pride; a rich, flavorful stew made with bitter leaves, groundnuts (peanuts), and a variety of proteins like beef, shrimp, or fish. Originating from the Sawa people of the Littoral Region, this dish is a national treasure. Bitter and creamy, hearty and elegant, it tells a story of deep culinary roots and meticulous preparation. Often served at weddings, celebrations, and Sunday family meals, Ndolé wraps you in the warmth of home. Cooking it is a whole experience, an aromatic journey of stirring, tasting, and remembering what it feels like to belong.

Region: Popular across Cameroon, especially in French-speaking cities like Douala and Yaoundé

Description:

Poisson Braisé is a street-side favorite, a flavor-packed grilled fish dish marinated in spices, garlic, ginger, and love. Often served with plantains, bobolo, or a spicy pepper sauce, this dish is found sizzling over charcoal grills in markets and roadside spots across Cameroon. It’s vibrant, smoky, and utterly satisfying. A favorite for late nights out, casual gatherings, and soulful cravings, cooking poisson braisé makes you feel connected to the heartbeat of the city. The aroma alone will have you dancing while flipping the fish, because this is joy on a plate.

Type: Traditional Drink

Region: Found nationwide, with strong ties to the northern and central regions

Description:

Foléré, also known as Bissap or Zobo in other parts of West Africa, is a refreshing hibiscus flower drink sweetened with natural flavors like ginger, cloves, and pineapple. Deep red in color and bold in taste, it’s both healing and celebratory. In Cameroon, it’s the drink that welcomes guests, cools you down on a hot afternoon, and completes a festive meal. Making foléré is like brewing happiness—it simmers with tradition, hospitality, and love. One sip and you’re instantly transported to a verandah in Yaoundé or a family compound in Garoua, smiling with every taste.