Many staples of the Cameroonian diet came from the explorers of the New World (the Americas). The Portuguese arrived in Cameroon in 1472 and brought with them such foods as hot peppers, maize (corn), cassava (a root vegetable), and tomatoes.
Other Europeans settled on the Came-roon coast in the mid 1800s, with the British arriving first, followed by the French and Germans. The French influence is reflected in the presence of some foods, such as omelets and French bread, as well as in the preparation of some dishes; however, for the most part, Cameroonians continue to prepare their own traditional foods.
Foreign restaurants can be found in the larger towns and cities of Cameroon. In 2001, the city of Doula boasted a number of Parisian-style cafes, Greek, Lebanese, and Chinese restaurants, as well as places offering pizza and hamburgers. Restaurants in the capital city, Yaounde, also offered a variety of cuisines, including Chinese, French, Italian, Russian, and traditional Cameroonian food. In the smaller cities, street vendors and restaurants serve more traditional favorites than foreign dishes.
The staple foods eaten by the people of Cameroon vary from region to region, depending on climate, and what is grown locally. In general, the Cameroonian diet is characterized by bland, starchy foods that are eaten with spicy (often very hot) sauces. Meat on skewers, fried and roasted fish, curries and peppery soups are common dishes.
Staple foods eaten in the north are corn, millet, and peanuts. In the south, people eat more root vegetables, such as yams and cassava, as well as plantains (similar to bananas). In both north and south regions, the starchy foods are cooked, then pounded with a pestle (a hand-held tool, usually wooden) until they form a sticky mass called fufu (or foofoo), which is then formed into balls and dipped into tasty sauces. The sauces are made of ingredients such as cassava leaves, okra, and tomatoes. The food most typical in the southern region of Cameroon is ndole , which is made of boiled, shredded bitterleaf (a type of green), peanuts, and melon seeds. It is seasoned with spices and hot oil, and can be cooked with fish or meat. Bobolo , made of fermented cassava shaped in a loaf, is popular in both the south and central regions.
Fresh fruit is plentiful in Cameroon. The native mangoes are especially enjoyed. Other fruits grown locally and sold in village marketplaces include oranges, papayas, bananas, pineapples, coconuts, grapefruit, and limes.
During the month long observance of the holiday of Ramadan, Cameroon's Muslims fast from dawn to dusk. This means they are forbidden to eat or drink during this time. The evening meal during Ramadan may include a rich soup. In most areas, a fete des mouton festival is celebrated two months after Ramadan to remember the willingness of Abraham to sacrifice a sheep from his flock. This celebration lasts for several days, during which it is customary for people to slaughter a sheep and then visit their friends and neighbors, giving them gifts of meat.
Most Cameroonians celebrate Christmas, even those who are not Christian. It is a time for visiting friends and family, and exchanging gifts. Holidays and events, such as coronations; saying goodbye to someone going abroad; weddings, and even funerals, are marked by feasts and meals at which friends and neighbors gather to eat local favorite dishes. It is traditional to slaughter and cook a sheep or goat at important occasions. Chicken dishes are also popular holiday fare.
At mealtime, damp towels may be passed out to diners (before and after the meal), to wash their hands; Cameroonians eat out of communal bowls. Using their right hands, they dip three fingers into the starchy food—often fufu or a millet dish—and then into the stews or sauces of the meal. It is customary for the men to serve themselves first, while the women wait patiently and the children eat what is left after the adults have finished.
People of Cameroon eat three meals a day. A variety of foods, including fruit, porridge, and boiled plantains, may be eaten for breakfast. Eggs and boiled cassava are also popular choices. Lunch and dinner are likely to feature a starchy dish such as fufu , boiled cassava, rice or millet, generally served with a vegetable soup or a hearty stew.
Meal preparation is very time consuming. Preparation of fufu , for example, can take days. The cassava or yams must be boiled and pounded into a pulpy mass. The preparation of fufu from powdered starch or rice is less complicated, but still requires much stirring. Cooking in the villages generally takes place over wood or charcoal fires, with iron pots and wooden spoons. In towns, canisters of propane may be used to power gas stoves. Even at the beginning of the twenty-first century electricity is seldom available for cooking use except in the largest cities.
The government has tried for years to improve nutrition and health care, but there is a shortage of doctors and medical supplies, so the life expectancy is just about fifty years. Less than half the children receive immunization against common diseases such as tuberculosis, polio, and measles.
Families spend about one-third of their income on food—mostly on plantains, cassava, corn, millet, and small amounts of meat. Peanuts, called groundnuts, are an important source of protein.
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