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The cuisine of the Central Africa is based on such staples as rice, foutou , and fufu , usually served with grilled meat and a sauce. Intriguing combinations of local ingredients characterize such popular dishes as spinach stew, which might include tomato, peppers, chiles, onions, and peanut butter.
The fruit and oil of the African oil palm Elaesis guineensis) are used in many African dishes. Leaves of the Cassava (Manioc) plant are consumed as greens (green leaf vegetable that are cooked before being eaten) in Central Africa. Some varieties of cassava contain toxic substances. These are rendered harmless by fermentation and thorough cooking. Source: The Congo Cookbook, www.congocookbook.com
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