RouteBangui

Central African Cuisine: Saka-Saka, Capitaine & River Food

Central African Republic's food is shaped by forest and river — cassava leaf saka-saka stew, giant capitaine Nile perch from the Ubangi, and palm oil that enriches everything

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1
Capitaine fish from Ubangi
Nile perch (capitaine) caught in the Ubangi River is grilled whole over charcoal at the riverside restaurants — a massive fish with firm flesh served with fried plantain and chili sauce
2
Saka-Saka restaurant
Cassava leaf stew — ground with palm oil, smoked fish and hot pepper — is the everyday dish of Central African families; restaurant versions add bushmeat or catfish for special occasions
3
Fufu and Kwanga Preparations
Pounded cassava fufu or the fermented cassava kwangan — a wrapped loaf with a slightly sour taste — are the starch bases that accompany all BIL stews
4
Forest Caterpillar Protein
Dried and fried forest caterpillars – an important protein source in the CAR interior – are sold in the market and sometimes served in traditional restaurants in the city
5
Palm wine from the interior
The palm wine from CAR's interior forests is stronger and less sweet than coastal versions — when it arrives in Bangui by vehicle, it is sold in plastic containers at the market
6
Grilled Bush Rat Street Food
Smoked and grilled bush rat – technically legal with the right species – is a common street food in Bangui; sold on skewers from charcoal grills at night markets