Central Africa
Central African Republic
Cassava leaf, groundnut and smoked river fish anchor the rainforest kitchen.
Staples
- Gozo (stiff dough made from soaked, dried cassava flour)
- Koko (finely shredded wild forest leaves of Gnetum africanum)
- Makemba (boiled or pounded plantains)
- Manioc doux (fresh boiled sweet cassava tubers)
- Sorgho (sorghum grain porridge cultivated in the savanna)
Seasonings
- Mondo (rich, unrefined red palm oil)
- Pilipili (extremely hot local bird's eye chili peppers)
- Denguélé (toasted ground squash seed paste)
- Kangba (traditional food-grade wood ash potash)
- Ngunza (pounded dried cassava leaves used as flavoring base)
Techniques
- Wrapping river fish in Marantaceae leaves for steaming
- Pounding fermented cassava into uniform smooth dough
- Slow-simmering wild game with crushed squash seeds
- Smoking fresh Nile perch over hardwood embers
At the table
Prepared predominantly by women over charcoal or firewood braziers, daily meals feature a central mound of gozo shared among family members who tear off morsels to scoop up wild greens, caterpillars, or smoked meat sauces. While southern forest communities along the Ubangi River build their diet around steamed fish parcelled in leaves and cassava, northern savanna populations depend more heavily on sorghum porridges paired with dried beef and peanut sauces.
34 recipes across 7 courses
Ask AI for moreBreakfast
Bouillie de Maïs (Fermented Cornmeal Porridge)
A velvety, tart fermented corn porridge lightly sweetened with cane sugar and fragrant with fresh ginger and lemon zest.
Gari (Toasted Fermented Cassava Flakes with Roasted Peanuts)
Crisp toasted fermented cassava granules soaked in icy spring water and crowned with freshly parched red peanuts and raw cane sugar.
Makara (Fried Cassava Flour Beignets)
Crispy golden fritters made from fermented cassava flour, boasting a crunchy crust and a chewy, satisfying interior.
Poto-Poto (Fermented Cornmeal and Millet Porridge)
Tangy, silky fermented corn and millet porridge infused with ginger, fresh lime, and sweetened with raw cane sugar.
Soup
Bouillon de Poisson Fumé (Peppery Smoked River Fish Broth)
A fiery, aromatic river broth infused with hot-smoked catfish, wild forest peppers, and fresh aromatics from the Ubangi River basin.
Kpété (Spiced Blood and Offal Game Broth)
A deep, iron-rich Aka forest hunter broth simmering offal, native aromatics, and thickened with fresh blood.
Susu ti Kassa (Smoked Fish in Sour Cassava Leaf Broth)
A revitalizing rainy-season soup combining intensely pounded sour cassava greens and aromatic hardwood-smoked fish.
Yabanda (Smoked Fish in Roasted Sesame Sauce)
A velvety Central African soup of crushed toasted sesame paste and smoked river fish enveloped in tender cassava greens.
Main
Dongo-Dongo (Viscous Okra and Smoked Mudfish Stew)
A silky, savory okra stew simmered with smoked mudfish, pungent palm oil, and fresh aromatics, crafted to coat cassava dough perfectly.
Kanda ti Kpe (Wild Sorrel and Crushed Pumpkin Seed Leaf Parcels)
Tender parcels of toasted pumpkin seed paste and wild sorrel leaves steamed gently in plantain foliage.
Kanda ti Nyma (Central African Meatballs in Crushed Egusi Sauce)
Juicy beef and pumpkin seed meatballs poached in an aromatic garlic-tomato reduction from the Central African Republic.
Koko (Simmered Gnetum Leaves with Smoked Fish and Palm Oil)
Shredded Gnetum vine leaves braised with flaked smoked catfish and rich red palm oil into a hearty Central African staple.
Koko na Gazo (Wild Forest Gnetum Leaves with Smoked Fish and Palm Oil)
Finely shredded wild forest koko leaves braised in rich unrefined red palm oil, tender smoked river fish, and crushed aromatic groundnuts.
Maboké de Capitaine (Nile Perch Steamed in Banana Leaves)
Succulent Nile perch fillets infused with fiery chilies and aromatics, sealed in banana leaves and gently steamed.
Madesu (Slow-Cooked White Bean and Red Palm Oil Stew)
Hearty white beans slow-cooked into a creamy, red-hued stew enriched with vibrant palm oil, sweet fried onions, and smoked marrow bone.
Ngoundja (Braised Cassava Leaves with Peanut Paste)
Tender pounded cassava greens simmered low with aromatic smoked fish, rich roasted peanut butter, and pungent garlic in a velvety stew.
Ngunza (Cassava Leaf and Peanut Stew)
Rich, earthy cassava leaves slowly simmered with beef and smooth peanut paste into a deeply savory, velvety stew.
Nyama ti Gbako (Braised Bushmeat in Wild Seed Broth)
Rich, slow-braised savanna game enveloped in a thick, nutty wild seed sauce fragrant with indigenous forest aromatics.
Side
Boule de Sorgho (Steamed Stiff Sorghum Dumpling)
A dense, earthy sorghum swallow steamed into smooth mounds, anchoring rich wild-game and okra sauces across northern CAR.
Chikwangue (Steamed Fermented Cassava Baton)
Dense, elastic fermented cassava paste tightly wrapped in banana leaves and double-steamed into an enduring riverbank staple.
Foutou de Banane (Mashed Plantain and Cassava Loaf)
A smooth, elastic Central African staple loaf created by pounding sweet yellow plantains together with starchy steamed cassava root.
Gbodo (Sun-Dried Sweet Potato Porridge)
A hearty, savory dry-season porridge made from cracked sun-dried sweet potatoes enriched with roasted peanut paste, palm oil, and smoked fish.
Piment Pilé au Citron (Pounded Habanero, Garlic, and Lime Relish)
A fiery, citrus-infused raw chili relish pounded in a wooden mortar to accompany grilled river fish, meats, and stews.
Piment Pili-Pili Pilé (Pounded Bird's Eye Chili and Garlic Relish)
An incendiary, mortar-pounded bird's eye chili and garlic relish tempered with warm palm oil and lime, ubiquitous across CAR tables.
Poto-Poto ti Ngozo (Leaf-Wrapped Fermented Cassava Loaf)
A dense, chewy loaf of lacto-fermented cassava paste meticulously wrapped in Marantaceae leaves and steamed into an enduring traveling ration.
Dessert
Kanya (Toasted Peanut, Sugar, and Ground Roasted Corn Candy)
A melt-in-the-mouth, crumbly Central African confection made from slow-roasted dried maize, toasted peanuts, and unrefined sugar.
Klako (Crispy Ripe Plantain Fritters)
Golden, crisp-edged Central African street fritters made of sweet overripe plantains spiked with ginger and forest spices.
Kongobol (Caramelized Peanuts in Cane Sugar)
Crunchy, mahogany-glazed peanut clusters scented with ginger and wild citrus, cherished as an everyday market treat across CAR.
Drink
Bilibili (Fermented Red Sorghum Craft Beer)
A cloudy, tart, and effervescent traditional red sorghum craft beer traditionally brewed across the northern savannahs of Central Africa.
Jus de Karkadeh (Spiced Hibiscus and Mint Infusion)
A ruby-red, cooling infusion of dried hibiscus calyces layered with spicy ginger, cloves, fresh spearmint, and fragrant orange blossom water.
Kangoya (Fermented Sorghum and Millet Beer)
An opaque, effervescent, and tangy Central African low-alcohol brew made from sprouted red sorghum, pearl millet, and wild forest honey.
Street food
Bole (Charcoal-Roasted Plantains with Roasted Peanuts)
Caramelized, slow-roasted semi-ripe plantains paired with crunchy charcoal-parched peanuts and a spicy chili-infused red palm oil brush.
Chichinga (Spiced Beef and Offal Skewers)
Succulent skewers of spiced beef, liver, and onions crusted in roasted peanut kuli-kuli and grilled over glowing hardwood charcoal.
Makongo (Pan-Fried Seasonal Caterpillars with Chili)
Crisp, nutty sun-dried caterpillars stir-fried with fragrant palm oil, pungent garlic, and fiery habanero peppers.