L'Incontournable

Grilled shrimp skewers. Flavorful and slightly spicy.

Marinated meat pieces grilled on a skewer. Tender and smoky.

Grilled poultry gizzards. Firm and crunchy texture, rich flavor.

Fresh mixed salad according to the chef's inspiration.

Simple salad made with fresh avocado. Creamy and light.

Cameroonian national dish made from bitter leaves (ndole), peanut paste, and meat. Creamy texture, rich and slightly bitter taste.

Variant of Ndolé cooked with smoked fish for a deep, woody flavor.

Ndolé enhanced with shrimp, adding a delicate marine flavor to the peanut sauce.

Luxury version of Ndolé often combining meats, fish, and shrimp.

Ndolé served with crispy fried fish.

Sauce made from okras, giving it a characteristic viscous and slippery texture. Flavorful and comforting.

Okra sauce prepared with smoked fish.

Okra sauce served with fried fish.

Rich okra sauce generously garnished with various meats and seafood.

Dish prepared with ground pumpkin seeds (locally called pistachios). Gritty texture and nutty flavor, served as a dish or sauce.

Smoked fish pistachio dish (pumpkin seeds).

Pistachio dish garnished with several types of protein.

Pistachio dish served with fried fish.

Creamy stew made from peanut paste and meat. Rich peanut flavor.

Peanut sauce (Mafé) flavored with smoked fish.

Mafé sauce served with fried fish.

Mixture of sautéed green vegetables accompanied by meat.

Sautéed green vegetables with shrimp.

Sautéed green vegetables with a smoky flavor from the fish.

Sautéed green vegetables served with fried fish.

Rich assortment of sautéed vegetables with meat and seafood.

Offal (tripe) cooked and sautéed with spices. Chewy texture and spicy flavor.

Grilled or roasted goat meat, often seasoned with strong spices. Pronounced gamey flavor.

Classic stew made with tomatoes and onions with meat. Tangy and flavorful.

Tomato sauce served with fried fish.

Light and spicy soup with fresh fish (pépé soup). Invigorating and peppery.

Rich soup prepared with oxtail. Gelatinous and flavorful.

Marinated chicken thigh grilled over embers. Crispy skin and juicy meat.

Grilled chicken wings, perfect for eating with your hands.

Barbecued grilled pork chops. Smoky flavor and tender meat.

Whole grilled Captain fish (Nile perch). White, firm, and delicate flesh.

Whole grilled tilapia with spices. A popular classic with tender flesh.

Whole grilled sole. Fine and refined fish.

Steamed bean cake (black-eyed peas) and red palm oil cooked in a banana leaf. Spongy texture and unique taste.

Stew from Western Cameroon made with plantains, meat, and spices. Rich and aromatic.

DG Chicken (Directeur Général). Colorful stew of chicken and fried plantains with various vegetables.

Traditional dish made from pounded taro served with a typical yellow sauce. Smooth texture and spicy sauce.

Fried plantain slices. Sweet and crispy.

Boiled plantain. Neutral taste, firm texture like potato.

Pounded plantain.

Steamed white rice.

Dense paste obtained from cassava flour. Eaten with fingers by dipping it in sauce.

Durum wheat couscous, granular texture.

Thicker Bobolo or Miondo, fermented cassava paste wrapped in leaves.

Fine sticks of fermented cassava paste. Elastic texture and slightly acidic taste.

Boiled tuber, similar to potato but more starchy.