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Since March 2023 · Bonapriso

The House

A 1950s villa, a chef who came back from Paris and a network of producers, from the coast to the highlands.

The entrance arch opens onto the main hall, white tablecloths and warm light

Our story

The taste of a seed

Njansang is a small seed from Central Africa. Toasted then pounded, it thickens sauces and gives them that deep, slightly smoky flavour you recognise with your eyes closed. In her grandmother’s kitchen in New Bell, Ariane Ngo Batjôm watched it vanish into every pot: a discreet gesture that changed everything.

“A discreet seed that changes everything.”

After twelve years in Parisian brigades, including several starred restaurants, Ariane returned to Douala in 2022 with a simple idea: cook the produce of Cameroon with the precision of haute cuisine, without ever disguising it. In March 2023, she opened NJANSANG in a 1950s villa in Bonapriso, with its arches, its mango garden and its kitchen open to the dining room.

Here, ndolé meets Kribi prawns seared to order, line-caught sea bass wears mbongo tchobi and grand cru chocolate is lifted with a hint of white Penja pepper. Every plate tells a journey, from the coast to the highlands.

Ariane Ngo BatjômChef and founder, 38

The chef

Time and precision

“I don’t fuse cuisines; I give Cameroon’s produce the time and precision that are given elsewhere to great ingredients.”

  1. 1988Born in Douala. Childhood split between school and her grandmother’s kitchen in New Bell.
  2. 2010Leaves for Paris: hotel school, then twelve years in haute cuisine brigades.
  3. 2022Returns to Douala, tours the markets and producers, from Kribi to Oku.
  4. 2023Opens NJANSANG in March, in the villa on allée des Irokos.

Three principles in the kitchen

  1. Produce first

    The menu follows the Dibombari market and the Londji catch. If the fish isn’t beautiful, it isn’t served.

  2. The sauce is a signature

    Ndolé, mbongo, yellow sauce: each simmers for hours. We only thicken them with seeds, never with flour.

  3. Chilli is your choice

    Every dish shows its level from 0 to 3. The house condiment is always served on the side.

Two hands peeling a tomato with a paring knife
The gesture above all: Dibombari tomatoes are peeled by hand, every morning.

The brigade

Four voices, one kitchen

Eighteen people work at the villa, in the kitchen and in the dining room. These are the ones you’ll meet most often.

  • Ariane Ngo Batjôm

    Chef and founder

    Born in Douala, twelve years in Paris kitchens, back in 2022. She composes the menu to the rhythm of the Dibombari market.

  • Yannick Biloa

    Sous-chef

    In charge of sauces and smoking: the mbongo, the smoked cocoyam and the Sunday broth all pass through him.

  • Rodrigue Ndoumbè

    Pastry chef

    He works the Lékié chocolate and churns the market fruit ice creams every morning.

  • Mireille Tchoupo

    Maître d’ and sommelier

    She welcomes the dining room, composes the pairings and handles all group and private hire requests.

Our producers

From the coast to the highlands

Seven origins, seven direct relationships. Touch a point on the cross-section to read the producer’s profile.

Coupe de terrain, du littoral aux hauts plateaux Profil d’altitude stylisé de Kribi, au niveau de la mer, à Oku, vers 2 200 mètres, avec les sept lieux d’origine de nos produits. Kribi0 mCrevettes et poissons : Kribi, plage de LondjiDibombari30 mNdolé, légumes et graines de njansang : DibombariNjombé-Penja180 mPoivre blanc : Njombé-PenjaLékié600 mCacao : Lékié (Centre)Plateau de l’Adamaoua1 100 mBœuf : Plateau de l’AdamaouaHauts plateaux de l’Ouest2 000 mThé noir : Hauts plateaux de l’OuestOku2 200 mMiel blanc : Oku (Nord-Ouest)

  • 0 m · 160 km from Douala

    Prawns and fish

    Kribi, Londji beach

    Londji fishers’ collective (fictional producer)

  • 30 m · 30 km from Douala

    Ndolé, vegetables and njansang seeds

    Dibombari

    Dibombari market gardeners’ group (fictional producer)

  • 180 m · 65 km from Douala

    White pepper

    Njombé-Penja

    Ngallè family, growers (fictional producer)

  • 600 m · 280 km from Douala

    Cocoa

    Lékié (Centre)

    Les Cacaoyères de la Lékié, cooperative (fictional producer)

  • 1,100 m · 800 km from Douala

    Beef

    Adamawa plateau

    Hamadou farm (fictional producer)

  • 2,000 m · 330 km from Douala

    Black tea

    Western highlands

    Highland tea gardens (fictional producer)

  • 2,200 m · 400 km from Douala

    White honey

    Oku (North-West)

    Kilum forest apiaries (fictional producer)

Our commitments

What we promise

  • 85%

    Cameroonian produce, bought directly

  • 100%

    of our fish comes from small-scale fishing

  • 0

    single-use plastic, in the dining room or for takeaway

  • 1

    water filtered on site, served in a carafe and free of charge

Fictional figures, given for the demonstration.

The dining room

Three spaces, three atmospheres

Hire a space
  • The main hall: laid tables, dark parquet, warm lights

    The Main Hall

    48 seats

    Dark parquet, soft light and an open kitchen at the far end: you can watch the brigade plate every dish.

  • Intimate lounge with dark armchairs and laid tables

    The Ndop Lounge

    12 seats · private lounge

    Ndop-inspired hangings, a separate door and a screen: the lounge for business lunches.

  • Courtyard lit by colourful lanterns, tables laid for the evening

    The Mango Tree Terrace

    30 seats · evenings

    Under the mango trees and string lights, evenings only: ask for the terrace when you book.

Tonight, tomorrow or Saturday

Book your table

Tuesday–Saturday 12:00–14:30 and 19:00–23:00 · Sunday brunch 11:30–15:00 · Closed on Mondays

Book a table

or call +237 699 00 00 12