Editing Cameroon (section)

===Cuisine===
{{further|Cameroonian cuisine}}
[[File:Ndolè à la viande, morue et crevettes.jpg|thumb|Plantains and "Bobolo" (made from cassava) served with Ndolè (meat and shrimp)]]
[[Cuisine of Cameroon|Cuisine]] varies by region, but a large, one-course, evening meal is common throughout the country. A typical dish is based on cocoyams, [[maize]], [[cassava]] (manioc), [[millet]], [[Plantain (cooking)|plantains]], [[potato]]es, [[rice]], or [[Yam (vegetable)|yams]], often pounded into dough-like [[fufu]]. This is served with a sauce, soup, or stew made from greens, [[Peanut|groundnut]]s, [[palm oil]], or other ingredients.<ref>[[#West|West]] 84–5.</ref> Meat and fish are popular but expensive additions, with chicken often reserved for special occasions.<ref name="Mbaku 121-2">[[#Mbaku|Mbaku]] 121–2.</ref> Dishes are often quite spicy; seasonings include salt, red pepper sauce, and [[maggi]].<ref>[[#Hudgens|Hudgens and Trillo]] 1047</ref><ref>[[#Mbaku|Mbaku]] 122</ref><ref>[[#West|West]] 84.</ref>

Cutlery is common, but food is traditionally manipulated with the right hand. Breakfast consists of leftovers of bread and fruit with [[coffee]] or [[tea]]. Generally, breakfast is made from wheat flour in different foods such as puff-puff (doughnuts), accra banana made from [[banana]]s and flour, bean cakes, and many more. Snacks are popular, especially in larger towns where they may be bought from [[street vendor]]s.<ref>[[#Mbaku|Mbaku]] 121</ref><ref>[[#Hudgens|Hudgens and Trillo]] 1049.</ref>