Central African Cuisine and Recipes

The most used ingredients in the Central African cuisine are the plantains and cassava. The cuisine here is a wonderful combination of fruits, vegetables, meat and fish. The tradition there is to cook Fufu-like starchy dishes, which are usually prepared from fermented cassava roots. These strange but also delicious dishes are sometimes used to garnish grilled meat. Another very popular thing in the Central African cuisine is the sauce. The Africans like to eat almost everything garnished with sauces that is why they developed a lot of recipes of various, tasty sauces.


Angolan Cuisine

Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.

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Babute – Congolese Curried Beef Meatloaf

Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing beef mince, curry powder and dried apricots.

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Bouillie – Chadian Porridge

We might be used to spreading peanut butter on our morning toast, but this recipe for Bouillie, a Chadian porridge, uses peanut butter and lemon juice to make a refreshing breakfast cereal.

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Burundian Cuisine

Due to these characteristics, the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat. Not much meat is consumed in Burundi, because animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very sacred.

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Cameroonian Cuisine

Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era. The national dish of Cameroon is ndolé, a stew consisting of fish or beef, nuts and bitter greens.

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Central African Cuisine

The most used ingredients in the Central African cuisine are the plantains and cassava. The cuisine here is a wonderful combination of fruits, vegetables, meat and fish. The tradition there is to cook Fufu-like starchy dishes, which are usually prepared from fermented cassava roots. These strange but also delicious dishes are sometimes used to garnish grilled meat.

Continue reading »

Chadian Cuisine

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians utilise a variety of grains, vegetables, fruits and meats.

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Chicken Muamba – Muamba de Galinha

Muamba de Galinha gets its unique flavour from red palm oil. This spicy stew tastes great with yuca, or serve over rice.

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Cocada Amarela – Yellow Coconut Pudding

Originating from Angola, Cocada amarela is a heavy dessert made principally from eggs and coconut and has a distinctive yellow colour due to the quantity of eggs it contains.

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Equatorial Guinean Cuisine

The Cuisine of Equatorial Guinea is a blend of the cuisines of the native tribes, as well as that of Spain (their colonial motherland) and Islamic states such as Morocco. As the wealthiest nation in west Africa, its cuisine incorporates various meats. These include game and bush-meat as well as imports. Fish and chicken are common dishes. As seen in the dishes here, chillies and other spices are popular.

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Equatorial Guinean Grilled Fish with Three Sauces

This recipe, Equatorial Guinean Grilled Fish with Three sauces, is one of the traditional and staple recipes of that country. As we’ve researched recipes from all around the world, we’ve come to notice many patterns and tastes in various regions. In this case, the importance of peanut butter in Central African cooking has stood out.

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Fufu

Fufu is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.

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Gabonese Cuisine

Gabon food is best known for its locally produced fruits and vegetables, where the most popularly produced ones include bananas, pineapples, papayas, guavas, bushbutter, mangoes, coconut, avocado, eggplant, feed corn, bitter eggplant, peanuts, sugarcane, and plantains. Bush meat and fish, which are good sources of protein, are also popular food items in Gabon. Fish stews and meat are quite popular in Gabon.

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Injera – Ethiopian Flat Bread

Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).

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