Cuisine of the Central African Republic

Indigenous agriculture in the country includes millet, sorghum, banana, yam,[1] okra, yellow onion, garlic, spinach, rice and palm oil.

Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers,[1] sweet potato and tomato.

[3] Meat 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.

[1][3] Roadside stalls sell foods such as baked goods and makara (a type of fried bread), sandwiches, barbecued meat and snacks.

[5] Bangui is the capital of the Central African Republic, and the staple diet of the people there includes cassava, rice, squash, pumpkins and plantains (served with a sauce) and grilled meat.

A number of bars and street food stalls complement Bangui's culinary scene.

[2] Earlier in its history it was then part of empires like Kanem-Bornu and Dafour based around Lake Chad, and its cuisine is similar to that of surrounding countries.