The cuisine of Central-African-Republic - Africa
Africa Central-African-Republic CF
The foods of Central-African-RepublicThe cuisine of Central African Republic consists of different exotic dishes, reflects the indigenous traditions and influences of the Arabs, Asians and Europeans, and is a mixture of vegetables, fruits, fish and meat.
Cassava, plantains and sorghum are the staple food.
Chikwangue is a savoury preparation made from flour of the root of the manioc (which is also known as cassava). For chikwangue, flour from the manioc is pulverised, made into a thick paste, and then left to ferment. It is then wrapped in banana leaf, tied up well, and steam cooked in water.
Fufu (or foofoo, fufuo, foufou) is a staple food common in many countries in West Africa such as Cote D'Ivoire, Sierra Leone, Ghana, Liberia, Togo and Nigeria. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup.
Meats can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites. Common meats in Central African cuisine include chicken and goat. Wild game is also hunted, especially in rural areas and during the grass burning dry-season