Cuisine

The cuisines, cooking traditions, techniques, ingredients, and dishes of the Central African Republic are all included in Central African cuisine (CAR). Millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice, and palm oil are among the country's indigenous crops. Maize, manioc (cassava), peanuts, chili peppers, sweet potato, and tomato are among the imported American crops. Onions, garlic, chilies, and peanuts are among the other foods.

Although fish is utilized in a variety of recipes in the Central African Republic, additional sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets, and termites. Chicken and goat are popular meats in Central African cuisine. Baked products and makara (a sort of fried bread), sandwiches, grilled meat, and snacks are sold at roadside vendors. Caterpillars and the koko leaf are consumed in Bangui's woods and markets where forest products are marketed. Restaurants cater mostly to expats. Tubers, leaves, and mushrooms from the wild are used. Palm oil is used in a variety of recipes.

Bangui, the capital city, features western cuisine and hotel restaurants. The legal drinking age in the United States is 18. It is forbidden for Muslims to use alcohol. The PK5 neighborhood is noted for its tiny eateries that provide traditional meals at reasonable prices.