Abstract:

This study investigates the vital role of multilingual documentation in preserving indigenous culinary heritage, with a comparative focus on Cameroon and Nigeria, two countries that reflect Francophone and Anglophone Africa, respectively. At the intersection of food, language, and culture, the research explores how traditional recipes and food practices are being documented, translated, and transmitted across generations using both French and English. Using a qualitative case study approach, the research documents selected indigenous dishes such as Ndole and Koki in Cameroon, and Ofada rice and Ekpang Nkukwo in Nigeria. Data were collected through field interviews, participant observations, and textual analysis of recipe documentation. Special attention is given to the linguistic challenges involved in translating indigenous food terms and expressions without losing their cultural and sensory meanings. The paper examines how the dominance of colonial languages in official and educational spaces influences culinary preservation, sometimes distorting or omitting native food knowledge. Findings highlight that multilingual documentation improves accessibility, global understanding, and educational application, but must be carefully managed to retain authenticity. The study emphasizes the need for community participation, culturally responsive translation practices, and collaboration between linguists, translators, food scientists, and local custodians of food knowledge. Recommendations are made for developing inclusive frameworks for culinary heritage preservation that honour local languages and traditional knowledge systems.