Coastal Recipes

Coastal Cameroonian cuisine from Douala, Limbe, Kribi, and the surrounding littoral region is centered on the abundant seafood, tropical produce, and trade-influenced cooking of the Duala, Bakweri, and Batanga peoples. Ndolé (bitterleaf stew with peanuts, crayfish, and beef or fish) was perfected here and became Cameroon's national dish. Mbongo tchobi (black spice stew), a dramatically dark and intensely flavored fish dish, is a coastal specialty that uses burnt spices for its distinctive color and taste. Fresh prawns from Kribi, smoked fish, and plantain preparations feature prominently in this seafood-rich sub-cuisine.