Central African Republic
Ask what the Central African Republic eats and the answer starts with this: cassava gozo with pounded leaf sauces, squash-seed kanda, river fish and peanut-thickened stews. Look for Gozo (cassava-flour paste, the everyday swallow for sauces), Ngoundja (pounded cassava leaves stewed with palm oil, peanut butter and fish) and Kanda (steamed squash-seed and minced-meat balls in tomato-palm sauce). The Sango name for cassava dough pounded stiff, the staple that replaced older yam and banana starches as cassava spread up the Ubangi. This atlas has 24 Central African Republic dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Ngunza
Pounded cassava leaves stewed with palm oil, groundnut and smoked fish. Ready in 40 minutes prep and 2 hours cooking.…
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Palm wine
Sweet-then-sour sap tapped from the oil palm, drunk the day it runs. Ready in 5 minutes prep and none cooking.…
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Pili pili
Crushed hot chili paste set on the table beside every dish. Ready in 20 min prep and 15 min cooking.…
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Poisson fumé
Ubangi river fish split and smoked black, crumbled into every sauce. A charcuterie & cured recipe from Central African Republic.
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Poulet a la moambe
Chicken simmered in thick palm-nut pulp, eaten with cassava or rice. Ready in 30 minutes prep and 1 hour 15…
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Sauce gombo
Slippery okra sauce with crab or smoked fish. Ready in 25 minutes prep and 45 minutes cooking. Serves 6. A…
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Sauce d’arachide
Peanut sauce with chicken or beef over rice or gozo. Ready in 30 minutes prep and 1 hour 15 minutes…
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Termites grillés
Winged termites caught at dusk and fried crisp in their own fat. Ready in 20 minutes prep and 10 minutes…
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Viande boucanée
Bush meat smoked hard over wood so it survives the journey to market. A charcuterie & cured recipe from Central…