Le Parlement

Cameroonian national dish. Creamy stew of bitter leaves (ndoleh) and peanuts, simmered with meat. Rich, nutty, and slightly bitter flavor. Eaten with rice, plantain, or miondo.

Ndole variant prepared with desalted cod. The salty taste of the fish complements the richness of the peanuts.

Ndole enhanced with smoked fish, bringing a woody and savory depth to the dish.

Ndole served with tender and gelatinous oxtail. A very rich and hearty dish.

Ndole combining several types of protein (meat and fish) for a variety of textures and flavors.

Royal version of Ndole with a generous assortment of meats and fish.

Pork shank slow-cooked over charcoal or in the oven. Tender meat falling off the bone, with crispy or melting skin.

Braised pork pieces served in a simmered tomato sauce. Savory and juicy.

Sawa-style dish (coastal people) based on cod and shrimp in tomato sauce. A fragrant land-and-sea mix.

Slimy sauce made from gombos (okra) and meat. Characteristic viscous texture, highly appreciated with foufou or rice.

Gumbo sauce variant prepared with cod for a saltier, more marine flavor.

Gumbo sauce with smoked fish. The smoky flavor permeates the gelatinous sauce.

Offal (tripe) cooked then sautéed with spices and aromatics. Firm and elastic texture.

Marinated chicken thighs grilled over charcoal. Crispy skin and juicy flesh with a smoky flavor.

Grilled or fried chicken wings, served as a main dish or appetizer.

Steamed white rice, a classic neutral accompaniment.

Thin stick of fermented cassava paste, cooked in a leaf. Elastic texture and tangy taste.

Fried (alloco) or boiled ripe plantains. Sweet and tender.

Large stick of fermented cassava, similar to miondo but thicker. Dense and filling.

Firm and delicate white fish (Nile Perch). Grilled whole or as a fillet.

Flatfish with fine and refined flesh. Often grilled or meunière.

Oily fish with a pronounced flavor, ideally grilled over charcoal.

Light and spicy fish soup (pèpè soup), served hot. Invigorating.

Fish cooked in a rich tomato and aromatic sauce.

Spicy oxtail soup. Rich and gelatinous broth.

Oxtail simmered for a long time in tomato sauce.

Marinated and grilled meat skewers, a Cameroonian street specialty (the 'Soya'). Spicy and smoky.

Savory dish made from ground pumpkin seeds (African pistachio) cooked and steamed in parchment paper (Ngondo). Firm and spongy texture.

Small sweet tart with lemon cream.

Classic small apple tart.

Ice cream scoops in tropical or classic flavors.

Mixture of fresh fruits cut into pieces.