Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; the diversity in ethnicity with mixture ranging from Bantus, Semi-bantus and Shua-Arabs. Added to this is the influence of German colonialisation and later the French and English annexation of different parts of the country.
The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. These include:
hot pepper/Penja white pepper