Muffins recipes

National dish of Central African Republic

flag of Central African Republic

  • Independence: 13. 8. 1960
  • Capital: Bangui
  • Official language: Sango, French
  • Population: 4 422 000
  • Area: 622 984 km2
  • International code: CF
  • Currency: Central African CFA franc (XAF)
map of Central African Republic

Cassava (Yucca)


  • 2 pounds fresh yucca, peeled, cut into 1/2 X 4-inch sticks
  • 3 tablespoon olive or canola oil
  • 1/2 teaspoon salt
Cassava is national food (dish) of Central African Republic


Place yucca in a large stockpot fitted with a steamer and filled with one inch of water. Steam for 4-5 minutes until the yucca is fork-tender. Place on a piece of wax paper to cool slightly. Heat half the oil in a skillet with deep sides. When oil is hot, cook yucca in two batches for 2-3 minutes, turning occasionally or until all sides are golden brown. Transfer to paper towel to drain and sprinkle with the salt immediately. Repeat with remaining oil and serve immediately.


The most used ingredients in the Central African cuisine are the plantains and cassava. The cuisine here is a wonderful combination of fruits, vegetables, meat and fish. The tradition there is to cook Fufu-like starchy dishes, which are usually prepared from fermented cassava roots. These strange but also delicious dishes are sometimes used to garnish grilled meat. Another very popular thing in the Central African cuisine is the sauce. The Africans like to eat almost everything garnished with sauces that is why they developed a lot of recipes of various, tasty sauces. The most traditional meats in Central Africa are the ones of the animals that can be hunted in the African forests. There are a lot of local ingredients that are used when cooking that is why, when they cook imported dishes they still preserve the local taste. For instance, the Central African spinach stew is cooked with tomato, peppers, chilli peppers, onions and Peanut butter. cassava plants are probably considered to be the national cooking ingredient and they are consumed as cooked greens. The Central African cuisine wasn’t popular in the West, but lately it started to be more and more popular as immigrants bring their own recipes with them.

Yuca (also known as manioc or cassava), is a white, starchy tropical vegetable that is widely grown and consumed in Africa, Asia, Latin America, and the Caribbean. In many countries, yuca is a dietary staple usually eaten boiled, steamed, and in flour form as thickeners or additional ingredients for noodles, cakes, and pastries. Yuca root has made a home growing in Florida since the late 1800s. Cassava is a bushy perennial that can grow as tall as 8 feet. The white interior of yucca is firmer than potatoes and has high starch content. Fresh yucca has thick, dark brown skin that resembles a tree's bark. Fresh yucca is available year round. Look for firm blemish free tubers. Store whole yucca as you would potatoes, in a cool, dark, dry place for up to one week. Peeled yucca covered with water and refrigerated or wrapped tightly and frozen for several months. Yuca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving. The cassava or manioc (Manihot esculenta) is a woody Shrub of the Euphorbiaceae (spurge family) that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. Cassava is called mandioca, aipim, or macaxeira in Portuguese, mandio in Guaraní, yuca in Spanish, mogho in Gujarati, balinghoy in Tagalog, and maniok in Danish. Yuca should not be confused with the similarly spelled yucca.

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