Ekwang is a popular Cameroonian dish consisting of grated cocoyams that are tied in cocoyam leaves, then slowly simmered with crayfish, palm oil, and various spices. This delicacy is traditionally prepared by the Bafaw people from the Southwest region of Cameroon. Although making ekwang is a laborious, time-consuming process due to all the grating and wrapping, most cooks claim that it disappears from the plates quite fast after it has been served.

Kondre is one of the two national dishes of Cameroon, consisting of plantain, tomatoes, onions, spices, and meat such as goat, chicken, or pork. Originally from Bafang, kondre used to be a ceremonial dish that was reserved for special occasions such as weddings, baby welcomings, and funerals. Visually, it is a thick, hearty stew that looks similar to a butternut squash soup. With its unique flavour and appearance, kondre is guaranteed to remain a staple of Cameroonian cuisine.

Mbongo tchobi is actually a flavorful meal that is typically made with onions, tomatoes, fish, and meat such as lamb, beef, or goat, along with hiomi (stick of the mbongo tree), alligator pepper, and a nutty spice known as njansa. Mbongo refers both to the name of the dish and the spice used in its preparation. After the stew has simmered for the required amount of time, it is traditionally served warm with boiled plantains on the side.

Kpwem is a vegetarian dish from Cameroon made with young and tender manioc leaves as the key ingredient. The leaves are pounded and mashed with a mortar and pestle, combined with ginger, salt, onions, garlic, then boiled with peanut butter in water until the mixture is smooth. When served, the dish is traditionally accompanied by rice, plantains, yams, or cassava tubers.

Kwacoco is a Cameroonian dish made with mashed cocoyam that is then wrapped in banana leaves and steamed. The dish is traditionally prepared and consumed by the Kwe people, who pair it with mbongo soup. In cases where cocoyam is combined with red oil, spinach, and smoked fish, the dish is known as kwacoco bible.

Sangah is a Cameroonian specialty, a simple dish that is made with cassava leaves, palm oil, and maize. Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side

Corn chaff is a hearty Cameroonian stew utilizing corn and beans as the key ingredients. Corn and beans are slowly simmered with ingredients such as onions, palm oil, tomatoes, various spices, and meat or smoked fish, depending on personal preference, although meat and fish can be omitted from the dish.

Achu soup is a dish from Cameroon. It is traditionally prepared and consumed by the Ngemba people from the Northwest Region of Cameroon, achu soup consists of boiled and pounded cocoyams, canwa (limestone), water, spices, and palm oil. The palm oil changes the colour of the soup to yellow, which is the reason why achu soup is also known as yellow soup. When served, it is typically paired with beef or fish, which can be boiled, fried, or smoked.

Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavours even further. It is recommended to serve the dish warm and pair it with a glass of juice on the side.