Central African Cuisine
🇨🇲 Cameroon🇨🇬 Congo🇬🇦 Gabon🇨🇫 Central African Republic
Central African cuisine relies heavily on starchy crops like cassava, plantains, and yams, complemented by various stews and sauces. The cuisine is characterized by its simplicity and the use of local ingredients.
Fufu and Ndolé
Cassava dough served with a bitter leaf stew containing nuts and fish or meat.
Poulet DG
Chicken and plantains dish popular in Cameroon.
Moambé Chicken
Chicken cooked in a sauce made from palm butter, often considered the national dish of Congo.
Saka Saka
Cassava leaves stew with palm oil and often fish or meat.