Stews and starches dominate Cameroonian food, with dishes like ndolé combining bitter greens, peanuts, and meat or fish. Fufu and other dough-like starches are used to scoop up sauces, forming the base of most meals. Grilled meats and fish are common, especially in urban areas, while spicy sauces add intensity across dishes. Ingredients vary by region, but the structure remains consistent: a dense starch paired with a rich, flavorful sauce.
