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Central African Republic (Central African Republic Recipes)

World Cuisine Recipes

   Being isolated the Central African Republic has long been outside the influence of Western cookery, though some important imports from the New World into Africa, such as cassava, peanuts and chillies have become an important part of the diet. Today, Central African cuisine is considered to be quite a unique cuisine, presenting a large variety of exotic dishes. Plantains and cassava provide the most important carbohydrate sources for the diet. Fufu made from fermented cassava root is the most important part of many peoples' diet. Bushmeat and river fish are important ingredients in the diet and these are of ten presented in tomato and/or peanut sauces that are often flavoured with chillies and native greens. Cassava greens are also a very important constituent of the diet.
Beef and Mushrooms in Peanut Sauce

60 ml palm oil or grundnut oil with paprika for colouring
450 g beef or game, sliced
3 tomatoes, sliced
200 ml peanut butter
200 g sliced mushrooms
1 onion, chopped
3 garlic cloves, mashed
Ground ginger to taste
Salt and cayenne pepper to taste
Cooking Instructions:
Add the oil to a pot, heat and then cook the onion and garlic until soft but not coloured. Add the meat and brown on all sides before adding the mushrooms, tomatoes, ginger and 600ml water. Cook on low heat for about an hour then remove some 200ml of the cooking broth and use this to dilute the peanut butter to a smooth paste. Add the peanut butter to the meat mixture and cook for a further 20 minutes until the sauce begins to thicken. Serve with rice or fufu.
Skewered Goat (Chichinga)

1 kg goat meat, cubed
6 green peppers, quartered
6 tomatoes, quartered
6 large onions, quartered
200 ml oil
120 ml vinegar
1 tbsp salt
1/4 tsp pimenton
Cooking Instructions:
Alternate the meat and vegetables on skewers. Mix the oil, vinegar and seasonings together and use to brush the meat. Grill on a barbecue or under a grill, turning and basting frequently. Cook for about 20 minutes, until the meat is done through.
Fulani Boullie

250 ml peanut butter
600 ml boiling water
400 g rice
300 g rice or millet flour
120 ml lemon juice
Cooking Instructions:
Mix the peanut butter with the boiling water until it forms a smooth paste. Add the rice and peanut butter mix into a pan and bring to a boil. Reduce to a simmer and cook, covered, for 25 minutes until the rice is cooked. Stir-in the rice or millet flour until you reach the desired consistency and flavour with lemon juice. You can also add sugar and milk, if desired.
Kanda ti Nyma

450 g minced beef
2 large onions, finely chopped
2 eggs, beaten
1 chilli, finely chopped
2 garlic cloves ,finely chopped
2 tbsp palm oil or groundnut oil
12 okra, sliced into rings
100 ml peanut butter
200 ml warm water
Cooking Instructions:
Mix the beef, half an onion, chilli, garlic and eggs together, Shape into small balls and place in the fridge to set. Fry the remaining onion in the oil until browned then add the okra and fry for a few minutes. Mix the peanut butter and water together and blend to a smooth paste. Pour into the pan, bring to a simmer and add the meatballs. Continue cooking for abut 25 minutes until the meatballs are cooked through and the okra is tender. Serve with rice.
Spinach Stew

2 small onions, finely chopped
2 tbsp oil
2 tomatoes, peeled and sliced
1 green bell pepper, chopped
1kg fresh spinach, chopped
1 tsp salt
2 hot chilli peppers
4 tbsp peanut butter
Cooking Instructions:
In a large heavy casserole dish fry the onions in moderately hot oil until golden brown in colour. Add the tomatoes and green pepper. After about a minute add the spinach, salt and chillies. Cover with a tight-fitting lid, reduce to a simmer and cook for 5 minutes. Mix the peanut butter with several tablespoons of warm water and form a smooth paste. Add this to the pot and continue cooking for a further 15 minutes, stirring frequently. If necessary add small amounts of water to the pot to prevent the contents from burning. Stir on a bed of rice or with a stiff fufu-like porridge.
Vegetable Leaves and Yams

600 g ngago leaves (or any strongly-flavoured greens such as collard greens) chopped
1 large onion, cut into large chunks
Oil for frying
450 g peeled yams
250 ml peanut butter
Cooking Instructions:
Fry the onions lightly then add the greens to the pot with 1.5l water and salt to taste. Bring to the boil then, with wet hands roll the peanut butter into teaspoon-sized balls. Squash flat and add to the soup. Turn the heat down to a simmer and cook for 40 minutes before serving with rice.

World Cuisine Recipes


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