The African cuisine, in general, is one that reflects indigenous traditions, but also many influences from Arabs, Europeans and Asians. Africa is the second largest landmass on the planet and it hosts hundreds of ethnic and social groups. Of course, the African cuisine reflects all this diversity especially in the use of basic ingredients and in the cooking techniques. Central Africa is situated between the Tibesti Mountains and the vast basin of the Congo River. The place has remained outside the area of culinary influences for a very long period of time. The first influences started to appear in the Central African cuisine only at the end of the 19th century, when the African people started to give more importance to what they ate and how the food looked. However, the Central African cui