Central African Republic
4 topics — topics in this category.
Kanda
Bangui's meatball stew: kanda — beef or goat meatballs simmered in a tomato-peanut sauce with okra or sorrel, served over rice or fufu. Ingredients: minced beef, peanuts (paste), tomatoes, onions, okra or sorrel leaves,…
Fumbwa
The wild spinach of the forest: fumbwa — gnetum leaves (the same family as Cameroon's eru) simmered with groundnuts, palm oil and smoked fish or meat. Ingredients: fumbwa leaves (shredded), groundnuts, palm oil, smoked f…
Maboké
The leaf-wrapped river fish of the Ubangi: maboké — capitaine or tilapia seasoned with sorrel, onions and chiles, wrapped in banana leaves and steamed. Ingredients: river fish, banana leaves, sorrel or tomatoes, onions,…
Goat Stew (Central African)
Goat in peanut and leaf: the celebration stew of minced or cubed goat with groundnuts, cassava leaves and palm oil, eaten at Bangui's family feasts. Ingredients: goat meat, groundnut paste, cassava leaves (pounded), onio…
World Cuisines
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