Central Africa · 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.
The story
In the semi-arid northern savannas of the Central African Republic, particularly among the Sara and Rounga pastoralists, Boule de Sorgho serves as the foundational evening carbohydrate. It is traditionally whipped in large cast-aluminum cauldrons over open wood embers to feed communal family gatherings after grazing herds return. A key technical aspect is the multi-stage slurry hydration, which gelatinizes the non-glutinous red sorghum starches without producing coarse gritty clumps.
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