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Middle Africa
user ratingMiddle Africa is the heart of the African continent, and traditional food is the heart of the region’s cuisine. Because the central countries are landlocked and less subject to external influences, the food is quintessentially African. Whether eating in Cameroon or the Democratic Republic of Congo, starches will undoubtedly find their way into the meal. Cassava, plantains and yams are staples, usually pounded into a paste and served with sauces, soups and stews. Peanuts are also common ingredients used throughout Middle Africa, especially when preparing sauces and desserts.—Alexandra Menglide
Explore the different cusines that make up Middle Africa by clicking on a country below.
Articles
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Democratic Republic of the Congo
Cassava and a diet high in variety.
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Chad
Communal eating is the way of this nation.
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Zambia
Traditional African cuisine such as cornmeal porridge and gazelle.
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Central African Republic
Banana wine to termites.
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Cameroon
A country with a delicious cuisine and a food-related namesake.
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Equatorial Guinea
Distinctive dishes with a blend African and subtle Spanish influences.
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Gabon
A strong French influence in bigger cities, tempered by traditional tastes in the outskirts.
