A FOOD TRADITION

Central African Republic Cuisine

A cassava- and plantain-based cooking tradition featuring leafy vegetable stews, freshwater fish, meat, peanuts, and palm products.

Dishes linked to this cuisine

13–14 of 14

Saka Saka

A savory Central African dish of tender cassava leaves cooked with palm oil and aromatics, often enriched with peanut paste or fish.

Smoked Fish Stew

A savory stew of smoked fish simmered with tomato, onion, garlic, vegetables, and spices until richly flavored.

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