International Cuisine

Exploring the world through food.

Central African Republic Ngukassa Soup (Plantain Soup)

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Central African Republic plantain soup is called Ngukassa is thick and hearty.  Ngago leaves are a slightly bitter spinach type leaf native to CAR. You can use  swiss chard, collard green, or kale as a good substitute.  The combination of the plantains, peanut paste, greens and palm oil makes for a wonderful bite. Fufu is a cornmeal porridge that can be used to scoop up this soup/stew for an authentic experience.

Central African Republic Plantain Soup

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5 from 1 vote

Ngukassa Soup (Plantain Soup)

Course Soup
Cuisine Central African Republic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 semi-ripe plantains
  • 2 bunches of ngago leaves this is a kind of slightly bitter native spinach
  • ½ cup fresh blanched, peanuts
  • 1 Tablespoon red palm oil
  • 1 quart water

Instructions

  • Peel the plantains and cut each one into 6 sections. Place 2 Tablespoons of the peanuts in a bowl, cover with cold water and set aside to soak.
  • Crush the remaining peanuts in a mortar or grind in a food processor until you have a paste.
  • Wash the ngago leaves and trim off the stems then chop them coarsely.
  • Bring the water to a boil then add the plantains, ngago leaves and peanut paste.
  • Stir to combine, reduce to a simmer, cover and cook for 30 minutes, or until the plantains are tender.
  • Drain the soaked peanuts and add to the soup.
  • Cook for 5 minutes more then take off the heat and stir in the red palm oil.
  • Serve warm.

 

Central African Republic Fufu (Cornmeal porridge)

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I finally was successful making a fufu with this recipe from Central African Republic using cornmeal. The result is a thick ball that you take pieces off with your right hand, and make a depression using your thumb. This then becomes a scoop to enjoy the ngukassa soup or one of many vegetable or peanut based stews and sauces. Central African Republic Fufu

This type of dish is common in many parts of African and is usually made with cassava flour. It is bland on its own meant to soak up the flavors of whatever dish it is served with.  We loved this version made from cornmeal and it was much easier than the ones I have tried using the cassava flour.

If you know of  a trick to make fufu with cassava flour, please leave the information in the comments below.

Did you know that there are over 80 ethnic groups that live in the Central African Republic, each speaking their own language?  If you would like to learn more, check out “Our Journey to Central African Republic” and be sure to join the culinary and cultural journey around the world when you stop by, it’s free!

Craving even more?  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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5 from 2 votes

Central African Republic Fufu (Cornmeal porridge)

Course Side Dish
Cuisine Central African Republic
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 ½ cup white cornmeal
  • 1 cup water or milk I used a combination of each

Instructions

  • Heat 1 cup of water in a medium saucepan until it boils.
  • In the meantime, beat 2/3rds of a cup of the cornmeal with the cup of cold water or milk to a smooth paste.
  • Gradually work this mixture into the boiling water, stirring constantly.
  • Cook for 5 minutes, gradually adding the remaining cornmeal as you do so.
  • When the mixture thickens sufficiently to come away from the sides of the pot take off the heat.
  • Turn the fufu into a lightly-greased bowl and with wet hands shape into a smooth ball.
  • Serve immediately

 

Maboké de Capitaine (Steamed Fish in Banana Leaf)

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Maboké de Capitaine is a dish typically made with Nile perch, catfish, grouper or tilapia. It is a classic dish from Central African Republic. The fish filets are steamed in banana leaves on a bed of onion, garlic, tomato, hot chili and parsley. Any nice white fish filet will work well in this recipe, I used tilapia and it was light, and succulent. It is typically served with rice and fried plantains. You can use the banana leaf that the fish is cooked in for a beautiful presentation.

Central African Republic Steamed Fish

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5 from 1 vote

Maboké de Capitaine (Steamed Fish in Banana Leaf)

Course Main Dish
Cuisine Central African Republic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 fillets of Nile perch or equivalent
  • 8 banana leaves or use kitchen foil
  • 1 large onion
  • 1 garlic clove
  • 3 small tomatoes
  • 1 hot chili
  • 2 sprigs of parsley
  • salt to taste

Instructions

  • If using banana leaves, then arrange these in pairs.
  • Alternatively use 12” squares of kitchen foil.
  • Finely chop the garlic, onion, parsley and chili then mix together.
  • Wash, de-seed and slice the tomatoes into thin slivers.
  • Place a tablespoon of the onion mix in the center of each banana leaf (or each square of kitchen foil).
  • Sit a fillet of Nile perch on top then add a spoonful of the onion mix on top.
  • Sit the tomato slivers on top of everything.
  • Close the parcels, tying securely with string then sit a rack in a roasting tin.
  • Fill the roasting tin with boiling water up to the rack then sit the mabokés on top.
  • Transfer to an oven pre-heated to 400°F and bake for about 25 minutes, or until the fish is cooked and flakes easily with a fork.
  • Serve hot, direct from the cooking parcel and accompanied by fried plantains and plain, boiled, rice.

 

Beignets de Bananes (Banana fritters)

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Beignets de Bananes are delicious Banana fritters that is easy to make and a lovely way to end our Central African Republic meal. The hint of lime adds a nice touch to the fritter. These are best consumed hot and sprinkled with a light dusting of sugar. Enjoy!

Central African Repubic Banana Fritter

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5 from 1 vote

Beignets de Bananes (Banana fritters)

Course Dessert
Cuisine Central African Republic
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36
Author International Cuisine

Ingredients

  • 4 ripe bananas
  • 6 Tablespoons plain flour
  • 1 Tablespoon sugar
  • pinch of salt
  • 1 egg separated
  • 1 lime zest finely-grated
  • ½ cup milk
  • 1 teaspoon butter
  • oil for frying
  • icing sugar for dusting

Instructions

  • Sift together the flour, sugar and salt into a large bowl.
  • Form a well in the centre and add the egg yolk.
  • Stir to combine then add the milk and butter.
  • Beat with a wire whisk until the batter is smooth and lump-free.
  • Add the egg white to a clean and dry bowl, then beat until stiff.
  • Gently fold into the batter along with the lime zest.
  • Peel the bananas and cut into slices.
  • Heat the oil in a pan. When hot dip the banana slices in the batter and immediately drop into the hot oil.
  • Fry until nicely browned and heated through.
  • Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
  • Serve hot, dusted with icing sugar.