Introduction: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe […]
Introduction: These golden fried cassava fritters are a beloved breakfast treat sold from roadside stalls and made at home for special mornings. Cultural Background: These golden fried cassava fritters are a beloved breakfast treat sold from roadside stalls and made at home for special mornings. Grated cassava is bound with a little flour and fried […]
Introduction: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both as a snack and an accompaniment to soups and stews, reflecting the central place of cassava in the national diet. Cultural Background: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both […]
Introduction: This elevated, festive version of the everyday cassava leaf stew is prepared for major celebrations such as weddings, baptisms and national holidays, distinguished by the generous combination of both smoked fish and meat, along with extra palm oil for richness. Cultural Background: This elevated, festive version of the everyday cassava leaf stew is prepared […]
Introduction: Kanda ti Nyma is a hearty midday dish of finely pounded cassava leaves simmered in a rich peanut sauce. Cultural Background: Kanda ti Nyma is a hearty midday dish of finely pounded cassava leaves simmered in a rich peanut sauce. In many CAR households the cassava leaves are pounded by hand with a mortar […]
Introduction: Ngunza is a rich, slow-cooked cassava leaf stew often considered a centrepiece main course in the Central African Republic, distinct from lighter cassava leaf preparations through its generous use of meat and extended simmering time that deepens the flavour. Cultural Background: Ngunza is a rich, slow-cooked cassava leaf stew often considered a centrepiece main […]
Introduction: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop up sauces. Cultural Background: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop […]
Introduction: Foufou is the essential starch side dish of Central African tables, a smooth, stretchy cassava dough formed by kneading boiled and pounded cassava, used to accompany nearly every stew and sauce in the national repertoire. Cultural Background: Foufou is the essential starch side dish of Central African tables, a smooth, stretchy cassava dough formed […]
Introduction: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and typically both smoked and fresh meats or fish. Cultural Background: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and […]
Introduction: Baton de manioc is a dense, tangy fermented cassava dough wrapped and steamed inside banana or plantain leaves, forming firm, sliceable logs. Cultural Background: Baton de manioc is a dense, tangy fermented cassava dough wrapped and steamed inside banana or plantain leaves, forming firm, sliceable logs. A staple across Central Africa and widely eaten […]