DISH RESEARCH · Side dish
Gozo
A dense Central African cassava-flour staple.
About Gozo
Gozo is a daily cassava staple in the Central African Republic. Kate Golden describes the traditional household preparation she encountered there, alongside its place at shared meals.
The cassava flour gives gozo a mild, slightly sour flavour. Its restrained taste suits the stews and sauces commonly eaten with it.
The finished paste is dense and elastic, gathered into a cohesive ball. Pieces provide a firm, smooth accompaniment to the surrounding meal, whether served as a shared portion or individual balls.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gozo
Kate Golden’s traditional Central African gozo.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Cassava flour: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
Origins & food traditions
Gozo is a cassava staple of everyday meals in the Central African Republic.
Countries
- Central African Republic
- Central African RepublicCatalogue link pending review
Cuisines & regions
- Central African Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.