Central African Republic

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

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