Introduction: Taking advantage of the abundant tropical fruit grown throughout the Central African Republic, this refreshing salad combines creamy avocado with sweet papaya, offering a cool contrast to the country's richer, spicier dishes. Cultural Background: Taking advantage of the abundant tropical fruit grown throughout the Central African Republic, this refreshing salad combines creamy avocado with […]
Introduction: Traditionally made with wild game for major celebrations, this festive rice dish is presented here in a version using farmed meat for everyday accessibility, simmered together with rice, tomatoes and spices to create a fragrant, hearty one-pot centrepiece for holidays and family gatherings. Cultural Background: Traditionally made with wild game for major celebrations, this […]
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: Kpengo showcases the pairing of grilled goat meat with a warm peanut sauce, a combination that reflects both the pastoral tradition of goat rearing and the near-universal use of groundnuts across Central African cooking, often served at gatherings and family celebrations. Cultural Background: Kpengo showcases the pairing of grilled goat meat with a warm […]
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: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is smoked over open fires for preservation and flavour, then simmered into a warming soup with vegetables and chilli. Cultural Background: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is […]
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: These savoury black-eyed pea fritters are a popular starter and snack across Central Africa, made by grinding soaked beans into a light batter that is whipped for airiness before frying, resulting in a crisp shell around a fluffy interior. Cultural Background: These savoury black-eyed pea fritters are a popular starter and snack across Central […]
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: Invented in Halifax in the early 1970s by Greek immigrant restaurateurs adapting the gyro/doner concept, the donair – spiced beef on a loaf of pita-style bread with a distinctive sweet, garlicky evaporated-milk sauce – became so beloved it was declared Halifax's official food in 2015. Cultural Background: Invented in Halifax in the early 1970s […]