Today we go to central Africa to know their typical foods. The south and east were our destinations in the 2 previous parts. Before them, we talked about the typical foods of all countries in the american continents, from north to south. Today we talk about Angola, Cameroon, Central African Republic, Chad, Republic of the Congo, Democratic Republic of the Congo, Equatorial Guinea, Gabon and São Tomé and Príncipe.
- Angola: Calulu. Catatos. Cocada amarela. Funje. Gafanhotos de palmeira. Kizaka. Muamba de galinha. Papaya with Port Wine.
- Cameroon: Achu soup. Corn chaff. Ekwang. Eru. Kondre. Koki beans. Kpwem. Kwacoco. Kwepme. Mbongo tchobi. Ndolé. Njamma jamma. Nnam owondo. Pèpè soup. Poulet DG. Sangah.
- Central African Republic: Chichinga. Egusi sauce. Foutou. Fufu. Fulani boullie. Gozo. Kanda ti nyma.
- Chad: Daraba. Jarret de boeuf. La bouillie. Peanut and squash stew.
- Republic of the Congo: Liboké de poisson. Liboké de viande. Muamba nsusu.
- Democratic Republic of the Congo: Chikwanga. Saka saka.
- Equatorial Guinea: Akwadu. Pescado con tres salsas.
- Gabon: Baked bananas. Chakery. Dongo-dongo. Poulet nyembwe.
- São Tomé and Príncipe: Banana pap. Barriga de peixe. Cachupa. Calulu. Chicken with coffee sauce. Estufa de morcego. Sonhos de banana.
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Nycka, the Nomad
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