The cuisine of the Central African Republic, like that of its neighbors, is a mesh of African and Western influences. Some of its most priced ingredients, such as plantains and peanuts, come from the New World. Others, such as couscous, made their way to CAR through Western Africa.
I didn't find any CAR recipes in my African cookbooks, but there are two websites online that featured such recipes. I made the ones that seemed yummier to me. One was OK, the other delicious.
The dishes I chose were:
- Chicken Couscous
With fruits, nuts and a french vinaigrette
- Beef with cumin sauce
Much milder than you'd imagine
- Ginger cakes
Really, a type of biscuit
Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan
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