Cuisine of the Central African Republic
Cuisine of the Central African Republic is a diverse blend of traditional African, French, and Arab influences. The Central African Republic (CAR) is a landlocked country in Central Africa, and its cuisine reflects the agricultural products of the region.
Overview[edit | edit source]
The staple foods in the Central African Republic include cassava, plantains, peanuts, maize, sorghum, millet, sesame, and yam. Meat products are scarce and expensive, and are often replaced with dried fish and insects such as cicadas, crickets, grasshoppers, caterpillars, and termites. These insects are often collected from the wild, especially during the rainy season, and are a significant source of protein.
Dishes[edit | edit source]
One of the most popular dishes in the Central African Republic is a stew made from spinach and okra, often served with a side of rice or fufu. Another common dish is bouillie, a porridge made from peanuts and millet or sorghum. Palm butter soup, a rich and creamy dish made from the sap of the oil palm, is also a traditional favorite.
Drinks[edit | edit source]
Palm wine and banana wine are the traditional alcoholic beverages of the Central African Republic. Non-alcoholic beverages include bissap, a drink made from hibiscus flowers, and gingembre, a ginger-flavored beverage.
Influence[edit | edit source]
The cuisine of the Central African Republic has been influenced by the cuisines of neighboring countries, particularly Chad, Sudan, and the Democratic Republic of the Congo. French and Arab influences are also evident, particularly in the use of spices such as coriander, cinnamon, nutmeg, and cloves.
See also[edit | edit source]
Cuisine of the Central African Republic[edit | edit source]
Fufu
Central African Empire in its region
Boutures de manioc
Récolte du manioc
Manioc transformation
Manihot esculenta
Semences arachide et riz
Bucket of raw okra pods
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Contributors: Prab R. Tumpati, MD
