The Lekie Division in Cameroon is characterised by intensive farming, mostly cocoa, tubers and vegetables. Such a population requires a balanced diet in order to carry out its activities successfully. The aim of this study was to identify the foods most commonly consumed by this community and to provide information on the nutrient content of these foods. Using a 07-day food diary from the various households visited, the most commonly consumed foods were identified and then analysed using standard AOAC methods. SPSS 20.0 software was used for the statistical analyses. Groundnut sauce, cassava leaves, okok and zom for sauces and cassava, rice and plantain for accompaniments were the foods most consumed in the locality. These foods were very rich in lipids and carbohydrates, but low in iron and copper. Similarly, the bioavailability of iron in these foods was low. This study showed that in the Lekie Division, the population consumes essentially what it produces. However, the food they consume is much higher in calories, but low in certain key minerals such as iron.