Mbatum traditional food is a local cuisine that represents the culture and tradition of the inhabitants of Mbatum. Mbatum is a village and a locality found in the Mbouda surroundings and division, precisely in the West region of Cameroon, one of the most highly populated region of Cameroon.
Nkeleng-nkeleng is a leaf that is green in color having the taste of boiled groundnut. It is a local cuisine that can be prepared at anytime of the day. Nkeleng-nkeleng is generally perceived as a national language, meanwhile the disk is highly prepared in the Centre region by the francophones of the nation Cameroon.
White cabbage soup is a soup being prepared for curative reasons like the cleansing of the stomach for both adults and children especially for children who have complications in the stomach. White cabbage soup is a meal originating from the North West region of Cameroon, precisely the Mankon locality.
The Foumbot vegetables is renowned typeof vegetables known by all Cameroonians from all the regions, though it is highly appreciated by Anglophones and the Bameleke due to the fact that there is a belief surrounding the cooking of the Foumbot vegetables on particular occassions.
Kwem is a local cuisine having the taste of raw grass. It is highly appreciated by the people of the South due to the fact that it contains so much nutrients that is very vital and essential to the human body as it adds Iron and purifies the blood against acids and any harmful material in the body.
In major cities of Cameroon, particularly Douala, there is a tendency that has taken all over the place. The tendency is that people resort to a client environment particularly beside quiet waters to eat and enjoy fish with mashed white beans and fried ripe plantains. Fish with mashed white beans and fried ripe plantains is a meal prepared in Cameroon.
Ekusi sauce is a sauce well appreciated by Cameroonians and Africans in general. As compared to so many other meals in Cameroon and africa, they often have a connotation towars tradition. This seems not to be the case with Ekusi sauce with Okro and canda.
The name Ajere meat comes from the Widikum dialect which means in English language the pink meat. This is due to the ingredients that is being used that gives the meat, the pink color. Ajere meat comes from the locality of Widikum, under the subdivision of Manchum in the North west side of Cameroon.
Pomme haricot is a meal that deals in the combination of pomme and haricot in order to have this delicious meal. Pomme haricot comes from the grassfield areas of Cameroon, the Santa locality.
Kombassa soup is a soup of raw plantains and chicken. Kombassa here stands for unity. So the use of kombassa in describing this meal has its great significance which means the food that unites. The way the plantains is being cooked is different from the traditional cooking style of plantains. Kombassa soup comes from Kom in the North West region of Cameroon.