Central African Republic Recipes

Central African Republic cuisine reflects the culinary traditions of the Gbaya, Banda, Mandja, and other peoples living in the savanna and forest zones of this landlocked nation at Africa's geographic heart. Cassava in various forms — as fufu, chikwangue, or gozo (a thick paste) — is the dietary foundation, served with sauces of peanut, palm oil, and leafy greens. Kanda (meatballs in peanut sauce) and makara (grilled caterpillars) are distinctive local specialties. Wild game, river fish from the Ubangi and Sangha rivers, and foraged mushrooms and greens from the dense forests supplement the starchy staples.