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
1–12 of 14
African vegetable leaves and yams
A Central African Republic preparation of ngago leaves and yams simmered with onion and flattened balls of peanut butter.
Chichinga
Central African Republic grilled skewers alternating goat meat with green pepper, tomato and onion.
Chikwangue
A fermented cassava loaf or dumpling wrapped in banana leaves and steamed until firm and chewy.
Fried Plantains
Fried Plantains are slices of plantain cooked in hot vegetable oil until tender inside and browned at the edges.
Fufu
A soft, smooth dough made by boiling and pounding starchy roots such as cassava, yam, cocoyam or plantain, commonly served as an accompaniment to soups and sauces; preparation varies by locality and may also use processed cassava products.
Groundnut Stew
A thick, savory stew combining ground peanuts with tomato, aromatics, vegetables, and commonly a meat or poultry protein.
Kanda
Kanda is a Central African meatball dish made from ground beef and pumpkin seeds, typically seasoned with onion and salt and served warm.
Karakandji sauce
A Central African Republic meat sauce with onion, garlic, tomato, dried karakandji flowers and peanut butter.
Maboke
Maboke is a Central African-style fish preparation in which seasoned fish is wrapped in banana leaves and steamed with aromatic vegetables.
Moambe Chicken
Moambe chicken is chicken braised in a rich palm-nut paste sauce with tomato, onion, and garlic.
Ngunja
A Central African Republic cassava-leaf sauce pounded with aromatics and finished with peanut butter, with beef used in some versions.
Palm Butter Stew
A savory Central African stew made by simmering palm-fruit butter with aromatics, vegetables, and a variable meat or fish protein.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.