3 dishes people actually cook in Central African Republic: what they are, how long they take, and what you need to buy.
What can you cook from Central African Republic? 3 traditional Central African Republic dishes, from Gozo (25 min, the quickest) to Saka saka (130 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Central African Republic on the map. Drag to spin the planet.
The Central African staple: cassava soaked, sun-dried and milled into flour, then worked into a smooth elastic ball.
Beef meatballs bound with ground pumpkin seeds instead of breadcrumbs, simmered in a tomato and groundnut sauce thickened with okra.
Cassava leaves pounded to a paste and stewed for hours with red palm oil and smoked fish until the oil rises to the top.
Copper documents three dishes from Central African Republic: Gozo, Kanda ti nyma and Saka saka. Chili pepper and garlic each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 16 different ingredients.
The three recipes need 16 ingredients between them, of which 4 are shared by more than one dish. Chili pepper and palm oil the hardest to find: of the 586 dishes in Copper's atlas, 10 use chili pepper and 10 use palm oil. Every ingredient list on this page is complete, with quantities, and free to read.
Gozo is the quickest at 25 minutes. Saka saka is the longest at 130 minutes, most of it unattended. The median is 105 minutes — a weekend dish rather than a weeknight one.
Gozo and Saka saka are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Central African Republic is part of Central African.
Countries close to Central African Republic on the globe — and close on the plate.
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