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Centrafrican cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam,〔 okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers,〔 sweet potato and tomato.〔 Additional foods include onions garlic, chiles and peanuts.〔 Meats can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites.〔 Common meats in Centrafrican cuisine include chicken and goat.〔 Wild game is also hunted, especially in rural areas and during the grass burning dry-season.〔 Staple foods include starches, such as millet, rice, sesame and sorghum. A variety of vegetables and sauces are also consumed.〔〔("Central African Republic." ) (Foodspring.com ). Accessed June 2011.〕 Roadside stalls sell foods such as baked goods and makara (a type of fried bread), sandwiches, barbecued meat and snacks.〔 In the forests and in markets of Bangui where forest items are sold, caterpillars and the koko leaf are eaten.〔 Restaurants are mostly for expatriates.〔 Wild tubers, leaves, and mushrooms are used.〔 Palm oil is widely used in various dishes.〔 The capital city of Bangui has western foods and hotel restaurants.〔(Central African Republic — Food and Restaurants | iExplore )〕 The legal drinking age is 18. Muslims are prohibited from drinking alcohol.〔 The K-Cinq area is known for its smaller restaurants serving with reasonably priced traditional dishes served.〔 ==Common foods and dishes== * Bushmeat 〔〔 * Cassava and cassava greens〔 * Chicken and cumin stew〔 * ''Chichinga'', skewered barbecued goat〔 * Egusi sauce, common in many areas of Central Africa〔 * Fish, such as ''Capitaine''〔 (Nile perch), which is fished at the river in Bangui〔 * Fruit, such as oranges, pineapple, plantain and banana〔 * ''Foutou'', pounded plantains〔 Both fufu and foutou are eaten like bread and often served with stews, soups and sauces 〔〔 Mashed yams are also sometimes used to prepare ''foutou''.〔 * Fufu, pounded cassava〔 * ''Fulani Boullie'', a porridge with rice, peanut butter, millet flour and lemon〔 * ''Gozo'', a paste prepared from cassava flour〔 * ''Kanda ti nyma'', spicy meatballs made with beef〔 * ''Muama de galinha'', chicken with okra and palm oil〔〔 * ''Muamba'', a stew made with minced palm nuts. Tomato, peanuts and chicken are often added〔 * Palm butter soup,〔 prepared with palm butter〔 * Spinach, often cooked with groundnuts〔 * Spinach stew 〔〔 * Shrimp with boiled sweet potato/boiled yam〔 * Yam, which is indigenous to the Central African Republic 〔 In the mid 1800s, additional new yam varieties were introduced by Europeans.〔 File:Manihot esculenta 001.jpg|A manioc (cassava) tuber Image:Peanuts with skin.jpg|Shelled peanuts File:Bucket_of_raw_okra_pods.jpg|Okra is commonly used in Central African Republic 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of the Central African Republic」の詳細全文を読む スポンサード リンク
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