β back (to Africa)
β back (to Global Cooking Challenge)
Central African cuisine has a deep and rich history tied to the land, punctuated by French colonialism and the resulting food scarcity and poverty brought on by the destabilization left by the French. Millet, sorghum, and cassava are all key ingredients that grow natively as the Central African Republic is a bread basket for starches in particular. Meat is a rarity, but protein can be found in the way of peanuts and insects. The Central African Republic could easily feed the full countryβs population. However, post-independence, the country has suffered 4 major coups, many of which have been secretly funded and supported by France and the rest of the West as a ploy for the CARβs natural resources.