Restaurant Bangou

Whole mackerel fish grilled over charcoal, seasoned with local spices. The flesh is firm and rich in flavor, with crispy skin. Traditionally eaten with fingers, accompanied by cassava or plantain sticks.

Freshwater tilapia grilled slowly, often marinated with ginger, garlic, and chili. White, tender flesh with a delicate taste. Ideal with sides like miondo (cassava stick).

Grilled snapper fish, appreciated for its fine, low-fat flesh. Generously seasoned to enhance the fish's natural flavor. A refined choice for grill lovers.

Marinated and barbecued pork pieces. The meat is juicy with a distinct smoky flavor. Often served with a spicy sauce on the side.

Chicken thigh marinated in spices then grilled until golden. The skin is crispy and the meat remains tender. A Cameroonian street food classic.

Beef skewers marinated in a blend of spices (kankan) and grilled. Similar to kebabs or suya, with an intense smoky and spicy flavor. Enjoyed hot, often with chili powder.

Soya-style grilled beef tendon pieces. Offers a crunchier and more gelatinous texture than classic meat. Highly appreciated for its unique chewiness.

Grilled or braised chicken wings. Flavorful and easy to eat with your fingers. Perfect as an appetizer or light meal.

Whole grilled sole fish. A flatfish with very fine and delicate white flesh. Prepared simply to not mask its subtle flavor.

A traditional Cameroonian chicken stew with fried plantains and various vegetables. 'DG' stands for 'Directeur Général' (General Manager), indicating a rich and festive dish. Flavorful, colorful, and very hearty.

Variation of Chicken DG including shrimp for a surf-and-turf flavor. Still contains chicken, plantains, and vegetables in sauce.

Snapper fish prepared as a stew or roasted in the oven with aromatics. The flesh remains tender and absorbs the sauce.

Roast mackerel served with a rich sauce. A flavorful and economical fish dish.

Pieces of meat (usually beef) roasted in sauce. Tender and flavorful, served with a side dish.

Roasted chicken thigh, baked or stewed. Simple and juicy.

Beef tripe simmered for a long time until tender. Served in a spicy sauce.

Beef tendons cooked in sauce, served with a side dish like plantain or rice. Appreciated gelatinous texture.

Portion of beef tendons in sauce, served alone without a side dish.

Creamy sauce made from peanut paste, cooked with pieces of meat. Rich and nutty flavor. Typically eaten with white rice.

Mafé variation prepared with snapper fish. The sweetness of the peanut complements the delicate flesh of the fish.

Peanut sauce served with mackerel. A hearty dish with robust flavors.

Mafé sauce enriched by the deep flavor of smoked fish. A very tasty traditional combination.

The classic chicken mafé. Peanut sauce generously coats the poultry pieces.

Gooey sauce made from fresh okra, cooked with meat. Characteristic viscous texture and herbaceous taste. Often served with fufu or corn balls.

Okra sauce prepared with mackerel. The fish adds a marine flavor to the sauce.

Okra sauce served with snapper. A more refined version of this traditional dish.

Okra sauce with an intense flavor due to the addition of smoked fish.

Sauce prepared with ground pumpkin seeds (called 'pistachios' locally, or egusi). Forms soft lumps in the sauce. Rich in protein and very nutritious.

Pumpkin seed sauce served with mackerel.

Pumpkin seed sauce with snapper fish.

Pistachio sauce with smoked fish. The combination of pumpkin seeds and smoked flavor is highly appreciated.

Bongo Tchobi is an iconic black sauce from Cameroon, made from a mixture of burnt spices and barks. Very aromatic, earthy, and slightly spicy taste. Here prepared with pork.

Black Bongo sauce served with mackerel. The fish absorbs the complex spices of the sauce well.

Cameroonian national dish. Stew of washed bitter leaves (ndolé) cooked with fresh peanut paste, spices, and meat. Creamy texture with a pleasant slight bitterness.

Ndolé prepared with mackerel pieces.

Ndolé served with snapper fish, offering a more refined version of the dish.

Ndolé garnished with shrimp. Seafood pairs perfectly with peanut sauce.

Ndolé with a rustic flavor due to the addition of smoked fish.

Amaranth leaves (follong) sautéed with onions, tomatoes, and meat. A flavorful green vegetable dish, similar to spinach.

Follong sautéed with mackerel.

Follong vegetable dish served with snapper fish.

Follong vegetables sautéed with shrimp.

Follong vegetables sautéed with smoked fish.

Also called Eru or Okok. Stew of finely chopped wild leaves (Gnetum africanum), cooked with red palm oil and waterleaf. Contains beef skin and meat here.

Bottle of mineral water.

Classic cola carbonated soda.

Natural sparkling mineral water.

Sparkling and slightly bitter tonic or citrus soda.

Popular brand of Cameroonian sodas, available in several fruity flavors (pineapple, grapefruit, etc.).

Cameroonian fruit soda, often with a fruit cocktail or pineapple flavor. Very sweet and popular.

Non-alcoholic malt drink, rich in energy and B vitamins. Sweet cereal taste.

Thick, sweet, non-alcoholic dark malt drink.

Spicy and refreshing ginger-flavored carbonated drink.

Dark carbonated soda with fruit flavors (grape, raspberry, blackcurrant).