Central African Republic
0 dishes.
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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…