~198 cal · 4g protein · 35g carbs · 6g fat (estimated, per serving)
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Bowl of pale cassava porridge with a lime wedge
🇨🇫 Bangui
Cassava is the backbone of the Central African table, and in the morning it becomes bouillie — a loose, soothing porridge. Cooks stir in a little groundnut paste for richness and finish with lime to cut the starch, a breakfast eaten along the Oubangui River before the heat of the day sets in.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup cassava flour
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5 cups water
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3 tbsp groundnut (peanut) paste
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3 tbsp sugar
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1/2 lime, juiced
Instructions
1
Slake the cassava flour in 1 cup cold water, stirring to a smooth, lump-free slurry.
2
Boil the remaining water, then whisk in the slurry and cook 10–12 minutes until thickened and translucent.
3
Loosen the groundnut paste with a ladle of the hot porridge, then stir it back in for a nutty richness.
4
Sweeten with sugar, finish with the lime juice, and serve warm.
Bangui riverside morning cooking.
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🌏 While it simmers — know your destination
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Bangui. A riverside capital of cassava and pumpkin-seed sauces.
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Central African Republic. Rainforest heart of cassava, greens, and pumpkin-seed sauces.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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