Where to Eat Bouillon de Poule in Cameroon

Bouillon de Poule — literally “chicken broth” in French — is one of Cameroon’s most beloved dishes. But don’t let the simple name fool you. This isn’t a clear, mild soup. Instead, it’s a rich, deeply savory, fiery stew made with red palm oil, aromatic spices, tender chicken, and hearty vegetables like plantains and corn. Known famously as the ultimate hangover cure and a cornerstone of Cameroonian comfort food, it’s a must-try for any culinary traveler visiting Central Africa.

Bouillon de Poule served in a traditional clay pot with plantains, corn, and fresh bread.

The dish features whole chicken simmered for hours in red palm oil with njansa (African nutmeg), selim pepper, Scotch bonnet peppers, and Maggi cubes. Vegetables include plantains, corn on the cob, carrots, green beans, and cocoyams. The flavor is earthy, spicy, and umami-rich — far from a mild consommé. It’s traditionally served with fresh bread to soak up the rich broth. For those interested in other African dishes, try Dawa cocktail from Kenya or Kopi Luwak from Indonesia.

💡 Key Insight: Bouillon de Poule is so beloved in Cameroon that it’s often served at weddings, funerals, and major celebrations. It’s the ultimate comfort food that brings families together.

Where to Eat Bouillon de Poule in Cameroon

Yaoundé (Capital): Le Bini (Bastos) — traditional Cameroonian cuisine, CFA 3,000–6,000. Chez Wou (Mokolo Market) — authentic street-food style, budget-friendly CFA 1,500–3,000. Le Dernier Comptoir (Quartier du Lac) — upscale, tourist-friendly, CFA 5,000–8,000. Douala (Economic Hub): Chez Rose (Bonapriso) — famous for Bouillon de Poule, local favorite, CFA 2,500–5,000. Marché Central Stalls — quick authentic street food, CFA 1,000–2,500. Best time: Lunch (11am–2pm) when freshly prepared, or weekends for larger family-style portions. For other Cameroonian food experiences, read about traditional Cameroonian cuisine.

Mokolo Market in Yaoundé — a great place to find authentic street food Bouillon de Poule.

How to Make Authentic Bouillon de Poule at Home

Key ingredients: 1 whole chicken (cut into 8 pieces), 3–4 tbsp red palm oil, 1 large onion + 4 garlic cloves + 2-inch ginger (blended into paste), 1 tsp njansa (African nutmeg), 1 tsp selim pepper (ground), 2–3 whole Scotch bonnet peppers, 2 Maggi cubes, 2 ripe plantains (sliced), 2 corn cobs (cut into thirds), 2 carrots, 1 cup green beans, fresh parsley. Instructions: Marinate chicken with salt, half the blended aromatics, and a crushed Maggi cube (30 minutes to overnight). Brown chicken in red palm oil (5–7 minutes). Sauté remaining aromatics, add njansa, selim pepper, second Maggi cube. Return chicken, add water, whole Scotch bonnets, simmer 45 minutes. Add plantains, corn, carrots — simmer 20–25 minutes. Add green beans last 10 minutes. Stir in fresh parsley. Serve hot with fresh bread. Substitutions: Regular nutmeg for njansa, black peppercorns + allspice for selim pepper.