page_title: Cuisine of the Central African Republic
section_title: Beverages
hierarchical_section_title: Cuisine of the Central African Republic / Beverages
caption_attribution_description: മലയാളം: കള്ള് English: Toddy made with the sap of coconut (Cocos nucifera) flowers.
context_page_description: Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic. 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, 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 Central African 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, 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.
caption: Palm wine
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