Cameroon Vegetarian Recipes: Delicious Meat-Free Meals

Cameroon’s rich culinary heritage offers a vibrant tapestry of flavors, colors, and aromas that celebrate both tradition and innovation. While many Cameroonian dishes feature meat and seafood, the vegetarian options are equally exciting, showcasing an abundance of fresh produce, legumes, and spices.

Whether you’re a long-time vegetarian or simply looking to explore plant-based meals from different cultures, Cameroon vegetarian recipes provide a delicious gateway to hearty and wholesome dining. From spicy stews to savory snacks, these dishes are packed with nutrition and flavor, perfect for anyone seeking a taste adventure that’s both healthy and satisfying.

In this post, we’ll dive into three popular Cameroon vegetarian recipes that highlight the best of local ingredients and cooking techniques. These recipes are easy to follow and adaptable, making them perfect for weeknight dinners or special occasions.

Ready to stir up some African-inspired plant-based magic in your kitchen? Let’s get started!

Why You’ll Love These Cameroon Vegetarian Recipes

Authentic Flavors: These recipes showcase traditional Cameroonian spices and cooking methods, offering an authentic taste experience.

Nutritious and Filling: Loaded with vegetables, legumes, and grains, these meals provide essential nutrients and sustained energy.

Simple Ingredients: Most ingredients are easy to find in international stores or can be substituted with common pantry staples.

Versatile and Adaptable: Whether you want to make a hearty stew or a light side dish, these recipes can be tweaked to your preference.

Plus, they’re perfect for sharing with friends and family who love bold, wholesome food!

Ingredients

Ndolé (Bitterleaf Stew) – Vegetarian Version

• 500g bitterleaf (or substitute with kale or spinach)
• 200g peanuts (roasted and ground into a paste)
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons palm oil (or vegetable oil)
• 1 fresh chili pepper, chopped (optional)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup water or vegetable broth

Achu Soup (Yellow Yam Porridge) – Vegetarian Version

• 500g yellow yam, peeled and cubed
• 200ml coconut milk
• 1 tablespoon palm oil
• 2 tablespoons crayfish powder (optional, omit for strict vegetarian)
• 1 teaspoon ground pepper
• Salt, to taste
• 1 small onion, diced
• Fresh basil or scent leaves for garnish

Eru (Vegetarian Version)

• 300g eru leaves (or substitute with spinach and waterleaf)
• 200g waterleaf (or spinach)
• 1 cup palm oil
• 2 medium tomatoes, chopped
• 1 onion, sliced
• Salt and pepper, to taste
• 1 tablespoon crayfish powder (optional)

Equipment

• Large cooking pot or Dutch oven
• Blender or food processor (for peanuts)
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Colander or strainer
• Serving bowls and plates

Instructions

Ndolé (Vegetarian Bitterleaf Stew)

1. Prepare the bitterleaf: Wash the bitterleaf thoroughly several times to remove its bitterness. If using kale or spinach, rinse and chop finely.
2. Roast the peanuts: If not using pre-roasted peanuts, dry roast them in a pan over medium heat until fragrant. Then, grind them into a smooth paste using a blender or food processor.
3. Sauté the aromatics: Heat the palm oil in a large pot over medium heat. Add the chopped onions and garlic, cooking until translucent and fragrant.
4. Add spices and chili: Stir in the chopped chili pepper and smoked paprika, cooking for another minute to release flavors.
5. Combine bitterleaf and peanut paste: Add the bitterleaf and peanut paste to the pot, mixing well. Pour in the water or vegetable broth and stir to combine.
6. Simmer: Lower the heat and let the stew simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
7. Season: Add salt and pepper to taste. If the stew becomes too thick, add a little more water or broth to adjust consistency.
8. Serve warm with boiled plantains, rice, or fufu.

Achu Soup (Yellow Yam Porridge)

1. Cook the yam: Place the peeled and cubed yellow yam in a pot with enough water to cover it. Boil until soft and tender, about 20 minutes.
2. Mash the yam: Drain the water and mash the yam thoroughly until smooth and stretchy, similar to mashed potatoes.
3. Prepare the soup base: In a separate saucepan, heat the palm oil over medium heat. Add diced onions and sauté until translucent.
4. Add spices: Stir in the ground pepper, salt, and optional crayfish powder, cooking for 2-3 minutes.
5. Add coconut milk: Pour in the coconut milk and stir continuously until the soup thickens slightly.
6. Combine: Pour the soup base over the mashed yam and mix well to combine into a creamy porridge.
7. Garnish: Top with fresh basil or scent leaves for added aroma and flavor.
8. Serve hot, ideally with side vegetables or steamed greens.

Eru (Vegetarian Version)

1. Prepare the greens: Wash eru and waterleaf (or spinach) thoroughly and chop into bite-sized pieces.
2. Sauté onions and tomatoes: In a large pot, heat the palm oil over medium heat. Add sliced onions and cook until soft, then add chopped tomatoes and cook until they break down into a sauce.
3. Add greens: Stir in the chopped eru and waterleaf, mixing well with the tomato-onion base.
4. Season: Add salt, pepper, and optional crayfish powder. Stir to combine.
5. Cook gently: Cover and cook on low heat for about 15-20 minutes, stirring occasionally until the greens are tender and flavors meld.
6. Adjust seasoning as needed before serving.
7. Serve warm with garri, fufu, or boiled plantains.

Tips & Variations

“If you can’t find bitterleaf or eru leaves, don’t worry! Kale, spinach, collard greens, and even Swiss chard are excellent substitutes that provide similar textures and flavors.”

For richer flavors, add smoked paprika or a dash of liquid smoke to the Ndolé stew. You can also incorporate mushrooms or tofu for extra protein.

In Achu soup, use almond or cashew milk instead of coconut milk for a different twist. This dish pairs beautifully with spicy side dishes to balance its creamy texture.

Experiment with palm oil substitutes such as red palm shortening or even olive oil if you prefer a milder taste in Eru.

Want to explore more plant-based dishes? Check out our Harvest Hash Recipe and Lion’S Mane Mushroom Crumble Recipes for delicious vegan ideas!

Nutrition Facts

Serving Suggestions

These Cameroon vegetarian dishes are traditionally served with starchy sides like fufu, boiled plantains, or garri. The mild, comforting starches balance the bold, spicy flavors of the stews and soups.

For a lighter meal, pair Ndolé or Eru with steamed rice or couscous. Adding a fresh salad or a side of sautéed vegetables can brighten the plate and provide additional texture.

Don’t forget refreshing drinks to complement your meal! Try a cool homemade lemonade or a tropical juice from the region.

Conclusion

Exploring Cameroon vegetarian recipes opens a world of vibrant flavors and wholesome ingredients that nourish both body and soul. These dishes—Ndolé, Achu Soup, and Eru—showcase how plant-based cooking can be deeply satisfying and culturally rich.

Whether you’re cooking for yourself, your family, or entertaining guests, these recipes bring together tradition and nutrition effortlessly.

By embracing local ingredients and simple cooking techniques, you can enjoy a delicious taste of Cameroon’s diverse food heritage without meat. Remember, cooking is an adventure, so feel free to experiment with the flavors and make these recipes your own.

For more inspiration, check out other exciting recipes like our Lemon Ricotta Pasta With Arugula Recipe or the hearty Instant Pot Rabbit Recipe. Happy cooking and bon appétit!

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