Table 1 A selection of some common composite meals in Cameroon

Okra pod soup

A soup that is prepared with fresh okra (Abelmoschus esculentus), dried fish or fresh beef, tomatoes, spices, oil. Ground egusi or peanuts may be added. Usually eaten with garri, corn or cassava fufu

Bean stew

A stew made of dried beans, tomatoes, crayfish, onions and palm oil.

Sanga

A dish of fresh corn boiled with cassava, huckleberry or pumpkin leaves in palm nut pulp. It is eaten as a meal.

Corn chaff

A sauce of boiled dry corn grains (Zea mays L) and dry grains of beans (Phaseolus vulgaris), cooked in palm oil (Elaeis guinensis), with limestone, Maggi cube, kitchen salt, onions, ginger, garlic, and crayfish as main ingredients.

Bobolo or miondo

A paste of fermented cassava (Manihot utilissima) wrapped in leaves and steam boiled.

Cassava fufu

A dish of fermented cassava flour cooked into a paste and served with different soups.

Corn fufu

A dish made of dried ground corn and cooked into a paste. It is eaten with okra and njama njama soups.

Garri

A fine to coarse granular flour of varying texture made from cassava which is cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil. It can be eaten as a snack in cold water with sugar added, or cooked in hot water to make a dough-like paste eaten with a sauce.

Pap

A dish made of hot cereal, fermented corn, sorghum or millet flours and mixed with water, sugar and lemon. It is eaten with bread or Beignet for breakfast. It is also a weaning food.

Beignets

Semi-liquid paste of wheat, cassava, and corn or bean flour sweetened with either sugar or banana or salted the paste is deep fried in cooking oil in round shapes. Also known as puff -puff or acra in the English–speaking regions

Njama njama

A dish made of Huckleberry leaves cooked and sautéed in palm oil. It is eaten with corn fufu.