Food in the Central African Republic is built around cassava, plantains, maize, millet, rice, peanuts, leafy greens, and locally available fish or meat. Cassava is especially important, appearing as flour, cooked roots, or fermented preparations that accompany sauces and stews.

Groundnut-based sauces add richness, while greens and vegetables provide colour and balance. River and lake fish are important sources of protein in some areas, and cooking generally favours hearty combinations of starch and sauce that suit both family meals and communal gatherings.