Cuisine of the Central African Republic | Wikipedia audio article
Channel: wikipedia tts
Date: 30/10/2018

This is an audio version of the Wikipedia Article:
Cuisine of the Central African Republic

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SUMMARY
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Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato.  Additional foods include onions garlic, chiles and peanuts.Meats 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. Common meats in Centrafrican cuisine include chicken and goat. Wild game is also hunted, especially in rural areas and during the grass burning dry-season. Staple foods include starches, such as millet, rice, sesame and sorghum. A variety of vegetables and sauces are also consumed.Roadside stalls sell foods such as baked goods and makara (a type of fried bread), sandwiches, barbecued meat and snacks. In the forests and in markets of Bangui where forest items are sold, caterpillars and the koko leaf are eaten. Restaurants are mostly for expatriates. Wild tubers, leaves, and mushrooms are used. Palm oil is widely used in various dishes.The capital city of Bangui has western foods and hotel restaurants. The legal drinking age is 18. Muslims are prohibited from drinking alcohol. The PK-Cinq area is known for its smaller restaurants serving with reasonably priced traditional dishes served.