Central African Republic Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Central African Republic's culinary scene right now
Central African Republic maintains traditional food culture with cassava-based gozo remaining the staple. In 2025, there's limited evolution in cuisine due to economic challenges, but urban areas like Bangui show some fusion with French cooking techniques. Street food markets remain the primary dining option for most residents. Fresh river fish continues to be prized, with Makara remaining a favorite. Food security and access remain challenges, making simple, locally-sourced ingredients the foundation of the cuisine.
Food Safety Tips
Essential food safety information to help you enjoy Central African Republic's cuisine safely and confidently.
Only drink bottled or purified water
Tap water is not safe for consumption. Always use bottled water for drinking and brushing teeth. Boil water for 3 minutes if bottled water is unavailable.
Choose freshly cooked foods from busy vendors
Street food can be safe when freshly prepared. Look for vendors with high turnover and visible cooking. Avoid pre-prepared items sitting at room temperature.
Be very cautious with foods left at room temperature
In the tropical climate, bacteria grow rapidly. Only eat freshly prepared hot foods and avoid anything that has been sitting out.
Ensure all meat and fish are thoroughly cooked
Wild game and river fish are common. Always ensure complete cooking to avoid parasites and foodborne illness.
Dietary Options
vegetarian
LOW AVAILABILITYVegetarian options are limited as meat is central to the cuisine. Options include cassava-based dishes (gozo, fufu), vegetable stews with okra and greens, rice dishes, and plantains. Communicate needs clearly as peanut butter and vegetables can be prepared without meat.
vegan
LOW AVAILABILITYVery limited vegan options. Focus on plain cassava (gozo), bouillie (millet porridge), rice, plantains, and vegetable preparations. Most traditional sauces contain meat, fish, or palm oil. Bring supplements if visiting for extended periods.
gluten-free
HIGH AVAILABILITYMany traditional dishes are naturally gluten-free, based on cassava, millet, sorghum, rice, yams, and plantains. Avoid imported bread and wheat-based products. Gozo (cassava paste) is the primary staple and completely gluten-free.
Common Allergens
Peanuts
HIGH PREVALENCEPeanuts and peanut butter are essential ingredients in many traditional dishes
COMMONLY FOUND IN:
Fish
MEDIUM PREVALENCERiver fish is widely used in traditional cooking
COMMONLY FOUND IN:
Palm Oil
HIGH PREVALENCERed palm oil is a fundamental cooking ingredient
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Central African Republic's food culture for travelers.
Gozo (Cassava Fufu)
The foundational staple of Central African cuisine - a dense, sticky paste made from fermented cassava flour. Served with every meal, it's used to scoop up flavorful sauces made from okra, greens, peanuts, or palm nuts. Essential to understanding CAR food culture.
Kanda (Beef Meatballs)
Traditional meatballs made from minced beef and ground pumpkin seeds, served with a rich tomato sauce and white rice. This signature dish showcases the unique use of pumpkin seeds in Central African cooking.
Kanda ti Nyma
A variation of kanda where meatballs are simmered in a creamy peanut butter sauce thickened with okra. The combination creates a rich, velvety texture that's deeply satisfying.
Muamba de Galinha
Chicken stewed with minced palm nuts, okra, tomatoes, and peanuts, creating a thick, intensely flavored sauce. This Portuguese-influenced dish is popular throughout Central Africa.
Makara
Whole river fish seasoned with local spices, coated in flour or cornmeal, and deep-fried until crispy. Particularly popular along the Ubangi River, this simple preparation highlights fresh fish.
Bouillie
Simple, comforting porridge made from millet, sorghum, or cornflour cooked to creamy consistency. Often sweetened with sugar and flavored with vanilla or local fruits for breakfast.
Palm Butter Soup
Rich soup made from palm nuts, often combined with chicken, peanuts, and vegetables. The palm fruit gives a distinctive orange color and sweet-savory flavor.
Cassava Leaves Stew
Young cassava leaves cooked down with palm oil, onions, and sometimes meat or fish. The leaves become tender and flavorful, served with gozo.
Fried Plantains
Ripe plantains sliced and fried until caramelized and sweet, served as a side dish or snack. A simple but beloved preparation.
Groundnut Stew
Hearty stew with chicken or goat meat simmered in thick groundnut (peanut) sauce with vegetables. A protein-rich, satisfying meal.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Central African Republic's diverse culinary traditions.
Gozo with Okra Sauce
Region: Nationwide
The most common everyday meal - cassava paste with a simple sauce made from okra, tomatoes, and onions.
Rice and Beans
Simple, nutritious combination of rice cooked with red beans and spices.
Grilled Bush Meat
Wild game grilled over open fire with local spices - a traditional protein source.
Sweet Potato Fries
Local sweet potatoes cut and fried, a popular street snack.
Maize Porridge
Cornmeal cooked into smooth porridge, often eaten for breakfast.
Yam Fufu
Pounded yam forming a sticky dough, alternative to cassava gozo.
Spinach Stew
Local greens cooked with palm oil and sometimes dried fish.
Allergens:
Grilled Corn
Fresh corn grilled over charcoal, sold by street vendors.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Central African Republic.
Bangui (Capital Region)
Urban center with more diverse cuisine including French influences and imported ingredients. Traditional CAR dishes are prepared alongside international options.
Signature Dishes:
Key Ingredients:
Ubangi River Region
River communities with cuisine centered on fresh fish from the Ubangi River. Makara (fried fish) is the specialty, along with fish stews.
Signature Dishes:
Key Ingredients:
Rural Agricultural Areas
Traditional cuisine at its purest - cassava-based dishes with locally cultivated vegetables, yams, and plantains. Wild game and insects provide protein.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Central African Republic's traditional sweet treats and desserts.
Fresh Mango
Sweet, ripe mangoes enjoyed fresh during harvest season - nature's perfect dessert.
Banana Cakes
Mashed ripe bananas mixed with flour and fried into sweet cakes.
Coconut Sweets
Shredded coconut mixed with sugar and formed into small treats.
Traditional Beverages
Discover Central African Republic's traditional drinks, from locally produced spirits to regional wines.
Palm Wine
Naturally fermented palm sap, mildly alcoholic with a sweet-tart taste. Consumed fresh daily as a cultural tradition.
Banana Beer
Traditional fermented beverage made from bananas, popular in rural areas.
Soft Beverages
Discover Central African Republic's traditional non-alcoholic drinks, from local teas to refreshing juices.
Ginger Juice
Fresh ginger juice mixed with water, sugar, and sometimes lemon - refreshing and believed to aid digestion.
Tamarind Drink
Tart tamarind pulp mixed with water and sugar for a cooling tropical drink.
Hibiscus Tea (Bissap)
Dried hibiscus flowers steeped to make a tart, refreshing red drink, served cold.