 Cameroonian cuisine is based mainly on cassava, yam, rice, plantain, potato, maize, beans and millet. Because of it has French and Italian influence, now is frequently use bread and pasta.
Among the meats, they use fish and poultry. But, they are also used to use wild meat such as pangolins, porcupines, giant rats, chimpanzees and gorillas.
In addition, their specialties include Brochettes very similar to a barbecued kebab, Sangah and Ndoleh. All of them are made with diverse African influences due to they are between the north, west and centre of the continent.
 Recipes of Cameroon at dmoz.org and at Celnet.com
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