Today is all about food! In the morning you will meet up with our chef and go to the market in Bangui city center to shop for your ingredients. Afterwards you will go to the house of your new teacher and will indulge in the local cuisine after which you will eat your meal together with your host.

Includes:

– Activity as described

– Ingredients for your cooking workshop 

A little more information about food from Central African Republic:

Cassava remains the staple food in the Central African Republic, eaten in the form of a ball of flour (gozo) or sausage steamed in large leaves (chikwangue), often accompanied by cassava leaves cooked like spinach (gounja). But other tubers such as sweet potatoes, taros, yams, many varieties of pulses (red or white beans, small yellow or green peas, chickpeas) or even delicious plantains allow you to vary the menus.

Beef meat (nyama) is also a must: the animals, raised by the itinerant Peulh-Mbororo, eat only healthy herbs and travel a few kilometers a day. The result is exceptionally tender and tasty meat. Grilled goat and chicken are also very popular. Finally, the country has many rivers full of fish of course. Among the fish with often dense and tasty flesh, the most famous and the most sought after is the captain, cooked in multiple ways, smoked, or grilled. Catfish is also popular. 

Central Africans are also big fans of bushmeat, also called “smoked meat”. Admittedly, this is dangerous poaching for the balance of the ecosystem, but the economic situation forces many inhabitants to resort to hunting as a means of subsistence, also generating rapid profits. Many restaurants include python (mistakenly called a boa) or other snakes, crocodiles (with white and tender flesh), monkeys (up to you) in their menu.

The forest of Central African Republic is an inexhaustible resource of surprising products, but sometimes delicious. The rainy season is an opportunity to consume, with caution, many mushrooms, as an accompaniment to dishes in sauce or simply grilled over a wood fire, or breaded with breadcrumbs. We particularly recommend the termite mound mushrooms, with their firm, white flesh, served as an aperitif in restaurants in Bangui. The famous caterpillars, very popular with locals, are often cooked with kôkô, slivered wild leaves as popular as cassava by Central Africans, accompanied by a peanut paste sauce.