Central African cooking is wonderfully rooted in the land, with cassava, plantains, yams, maize, peanuts, leafy greens, beans, fish, chicken, and goat doing the heavy lifting. Rich sauces and stews bring everything together, often with a little smoky or nutty magic.

Recipes vary hugely across the region, but slow simmering, grilling, steaming, and pounding are common. Palm oil and peanuts add richness, while fermented cassava brings a lovely tang. River fish and smoked ingredients are especially important around the Congo Basin.