A FOOD TRADITION

Azande cuisine

Azande foodways belong to a wider cultural region spanning southeastern Central African Republic, northeastern Democratic Republic of the Congo and western South Sudan. Farming traditionally supplies cassava, sorghum, maize, groundnuts, sesame, beans, bananas and leafy vegetables, supplemented by fish, small game and other locally available animal foods. Staples may be boiled, pounded or fermented, while sauces are built from greens, peanuts, sesame or dried fish. Smoking and roasting are important in areas where preservation is needed. Foods encountered in the wider Azande and neighboring culinary zone include cassava or sorghum fufu, leafy-green stews, groundnut sauces and grilled or smoked fish. Regional circulation makes exclusive attribution inappropriate.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.