Raffia Palm seeds is another type of palm that is grown up here locally. The seed is being eaten after a series of boiling. Just eating the raffia palm seeds is very good, then eating it thong fish gives it an exceptional taste. Raffia palm seeds with thong fish is cooked in the locality of the Tiko in the south West region of Cameroon.

Nkeleng-nkeleng is a leaf that is green in color having the taste of boiled groundnut. It is a local cuisine that can be prepared at anytime of the day. Nkeleng-nkeleng is generally perceived as a national language, meanwhile the disk is highly prepared in the Centre region by the francophones of the nation Cameroon.

iande pimenté à la tomate is a local dish highly dense in the form of hotness. This dish is often cooked during specialties like enjoyment parties where there will continuous flow of alcohol from evening to dawn. Viande pimenté is a food movement taking place in Metropolitan cities, particularly Douala and Yaounde, where there is high state of living and enjoyment.

Kwacoco Bible is grated cocoyam mixed with spinach, palm oil, spices, smoked fish, crayfish, wrapped in plantain leaves and steamed and is cooked by many families, reasons being that it is economical and it has an ancestral link, that is, it is being perpetuated right from our ancestors to our grandparents till present date. Kwacoco Bible is a delicacy commonly prepared in the south west region of Cameroon.

Kwakwalang is a typical bakossi and mbacham delicacy though not a most say main traditional dish. Kwakwalang is a soup made from fresh soft cocoyam leaves mostly red Igbo coco or red macabo coco leaves. Kwakwalang is also known as black soup when a small amount of chobbi powder is added to it.