Centrafrican food recipes hold no surprises if you already are familiar with cuisines of other countries in Central or West Africa. Ingredients like manioc, peanuts and palm oil are central. Let us start with some history.
History Of The Central African Republic
The landlocked region that is the country today saw relatively little influences from the outside world before the late 19th century. The earliest urban human history dates back at least 1500 years. It was then part of empires like Kanem-Bornu and Dafour based around Lake Chad. It was a large resource for the Arabian trans-Saharan slave trade in the 19th century, during this period some culture and cuisine from the Middle East was absorbed. Only in the late 19th century did Europe start to show interest in the region, it was then under control by a Sudanese sultanate. From the early 20th century it was effectively part of the French colonies in Africa. After decades of transformation the country became a sovereign republic in 1960. Following independence there has been an unstable political situation: Several coups, dictatorship and a short spell of being a monarchy. Continuous corruption and economic mismanagement have made it one of the poorest countries in the world. Most of the national income comes from export of industrial diamonds. Agriculture produce food crops like manioc, maize, sorghum, plantain and peanut on a moderate level. The majority of the population are Christian, in the northern part there are many Muslims.
As hinted upon earlier in this text, Centrafrican food recipes are very similar to those of neighboring countries; dishes and ingredients alike. The use of crops of American origins like: Peanuts, manioc, maize, sweet potato, tomato and chili peppers is typical. Endemic African ingredients like okra, yellow onion, garlic, spinach, sorgum, millet, rice, palm oil and yam are also common. The habit of eating slow cooked stews with rice and Fufu Centrafricans share with numerous other nationalities in sub-Saharan Africa. Hunting game, collecting insects and fishing are important methods to obtain nutrition. Meat is a luxury, when eaten goat and chicken are the most common. Chili peppers and various spices are in ample use. Below are some typical foods and dishes.
Fufu Mashed manioc eaten as bread with food.
Foutou Mashed plantain. Eaten just as fufu.
Chichinga Skewered barbecued goat.
Muamba A stew made with minced palm nuts. Often with tomato, peanuts and chicken.
Fulani Boullie A kind of porridge made with rice, peanut butter, millet flour and lemon.
Kanda ti nyma Spicy beef meatballs.
Alcoholic beverages are often made at home and sold, palm and banana wine are common. Mocaf and Export are two beer brands. Karkanji is a drink based on hibiscus flower enjoyed in the north. Coffee and tea are the most popular hot beverages.
Submitted Centrafrican Food Recipes
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