Cameroonian cuisine reflects the extraordinary geographic and cultural diversity of the country, from the coast and forest zones to the northern savannah. Plantains, cassava, yams, maize, cocoyams, peanuts, greens, fish, chicken, and goat are among the many ingredients used in regional cooking.

Soups and sauces are especially important, often served with a starchy accompaniment that absorbs their flavour. Peppery fish dishes, groundnut sauces, grilled meats, and plantain-based foods show how Cameroon combines local agricultural products with cooking traditions that differ significantly from one region to another.