Central African cuisine

Centrafrican cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam,okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers,sweet potato and tomato. Additional foods include onions garlic, chiles and peanuts.

Meats can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites. Common meats in Centrafrican cuisine include chicken and goat.Wild game is also hunted, especially in rural areas and during the grass burning dry-season.Staple foods include starches, such as millet, rice, sesame and sorghum. A variety of vegetables and sauces are also consumed.

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