Login
Forgot username or password

Globaleats

Central African Republic

Banana wine to termites.
user rating
0.0 out of 5 stars(0)

Centrafrican cuisine is based on staple starches like millet and sorghum, since meat is rather scarce throughout the country and expensive when available. Alternative sources of protein, such as groundnuts and insects (crickets, cicadas, grasshoppers and termites) are popular with Centrafricans. To compensate for the lack of meat in the diet, vegetables and sauces are used to intensify the flavor of dishes. Garlic, onions, chiles, gombo (okra) and peanuts are common ingredients found in sauces and stews.

Centrafrican specialties include muama de galinha (chicken with palm oil and okra) and palm butter soup. Fufu (pounded cassava) or foutou (pounded plantains) is typically served with sauces, soups and stews to provide Centrafricans with a simple yet satisfying meal. Local drinks include palm wine and banana wine. —Alexandra Menglide


0 comments

be the first to comment
Please enter a comment.
Close

Please login below to rate this article



Forgot username or password

Not a member?

Join foodspring.com for free to share, rate, collect, and comment on articles and recipes, mingle with other food-centric individuals on our foodspring forums, create your own profile and much more.

Close

Email a Friend

Share this article with a friend by filling out the information below.

follow us on twitter become a fan on facebook
Brought to you by the innovative food purveyor members of the Specialty Food Association