Celtnet Central African Recipes and Cookery Home Page





The image above shows the entire continent of Africa with Central Africa picked out in red. North Africa is formed from nine states: 1: Angola; 2: Cameroon; 3: Central African Republic; 4: Chad; 5: Democratic Republic of the Congo; 6: Republic of the Congo; 7: Equatorial Guinea; 8: Gabon; 9: Sāo Tomé and Principe.

Welcome to the Celtnet Recipes section for recipes from Central Africa. Here you will find all the recipes for each and every Central African country gathered into one place. All the countries of the region of Central Africa are represented here with a (growing) number of recipes representing each. There are many hundreds of recipes in this collection, whish represents the largest collection of native and traditional Central African recipes gathered in one place on the internet. On this page you will find links to a selection of Angolan Recipes, Cameroonian Recipes, Central African Republic Recipes, Chadian Recipes,: Democratic Republic of the Congo Recipes, Republic of the Congo Recipes, Equatorial Guinea Recipes, Gabonnaise Recipes and Sāo Tomé and Principe Recipes (these being the principal countries of Central Africa).

Here each country in Central Africa is listed with a collection of recipes from that country. Howver, only a brief descripton of the country is given here and for a more detailed overview please use the links below to navigate to the full listing page for that country (links are blow). Also, please note that only a maximum of 50 recipes is given for each country in this list. For the full recipes listing you need to navigate to the country's main page. However, this page also gives recipes that are common to all countries in Central Africa.

Below are the links to each specific country in North Africa:

Central Africa: Angola, Cameroon, Central African Republic, Chad, Democratic Republic of the Congo, Republic of the Congo, Equatorial Guinea, Gabon and Sāo Tomé and Principe.


These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This list of Central African recipes is brought to you by the One Million People Campaign that aims to make a range of old and ancient recipe texts freely available on the web. If you have a little time to spare then please help support this site (all donations are made securely via PayPal):

Solution Graphics

You can also browse recipes from the following geographical regions of the African Continent:

North African Recipes West African Recipes Central African Recipes East African Recipes
Southern African Recipes

The Alphabetical lists of recipes from the countries of North Africa follows:

Central Africa

    African Hot Sauce
     Origin: sub-Saharan Africa
    Coconut Milk
     Origin: African
    Liboké de Poisson
     (Fish in Banana Leaf)
     Origin: Central Africa
    Bâton de Manioc
     (Cassava Sticks)
     Origin: Central Africa
    Coconut Pie
     Origin: sub-Saharan Africa
    Liboké de Viande
     (Meat in Banana Leaf)
     Origin: Central Africa
    Beef and Greens in Peánut Sauce
     (Beef and Greens in Peanut Sauce)
     Origin: Central Africa
    Coupé-Coupé
     Origin: Central Africa
    Mbika with Meat
     Origin: Central Africa
    Beef in Cumin Sauce
     Origin: Central Africa
    Dongo-Dongo
     Origin: Central Africa
    Okra and Greens
     Origin: Central Africa
    Boeuf aux Gombos
     (Beef with Okra)
     Origin: Central Africa
    Feuille de Manioc
     (Central African Cassava Leaves)
     Origin: Central Africa
    Piri-Piri Sauce II
     Origin: sub-Saharan Africa
    Boeuf aux Mangues Sauvages
     (Beef in Ogbono Sauce)
     Origin: Central Africa
    Fish and Greens
     Origin: Central Africa
    Sardines and Greens Stew
     Origin: Central Africa
    Chicken in Cumin Sauce
     Origin: Central Africa
    Fried Sweet Potatoes
     Origin: sub-Saharan Africa
    Um'bido
     Origin: sub-Saharan Africa
    Chicken in Peanut-Tomato Sauce
     Origin: sub-Saharan Africa
    Gali Akpono
     Origin: sub-Saharan Africa
    Wild Boar in Groundnut Sauce
     Origin: Central Africa
    Chilli Um'bido
     Origin: sub-Saharan Africa
    Grilled Tilapia
     Origin: African

Angolan Recipes

Angola, officially: República de Angola; Repubilika ya Ngola; Republic of Angola A former Portuguese colony, it has considerable natural resources, among which oil and diamonds are the most significant. The capital and largest city is Lwanda and independence from Portugal was gained on November 11, 1975. Angola was ruled by Portugal and both countries share cultural aspects: language (Portuguese) and main religion (Roman Catholic Christianity). But since most Angolans are blacks, the Angolan culture is mostly native Bantu which was mixed with Portuguese culture.

    Angolan Feijoada
     Origin: Angola
    Calulu de Peixe
     (Fish Calulu)
     Origin: Angola
    Funje
     (Cassava Flour Porridge)
     Origin: Angola
    Angolan Vegetable Soup
     Origin: Angola
    Camarões Grelhados
     (Grilled Prawns)
     Origin: Angola
    Kizaka with Palm Oil
     Origin: Angola
    Arroz Integral com Mantiega de Amendoim e Bananas
     (Brown Rice with Peanut Mantiega and Bananas)
     Origin: Angola
    Camaro Grelhado com Mohlo Cru
     (Grilled Prawns with Raw Sauce)
     Origin: Angola
    Lemon Salad
     Origin: Angola
    Arroz Verde
     (Green Rice)
     Origin: Angola
    Chicken Muamba
     Origin: Angola
    Mandioca Fritata
     (Fried Cassava)
     Origin: Angola
    Arroz de Coco e Papaia
     (Rice with Coconut and Papaya)
     Origin: Angola
    Chicken with Okra
     Origin: Angola
    Moqueca de Camarão
     (Prawn Stew)
     Origin: Angola
    Bachalu Gomes
     (Salt Cod with Potatoes)
     Origin: Angola
    Cocada Amarela
     (Yellow Coconut Pudding)
     Origin: Angola
    Muamba de Cabara
     (Goat Meat Muamba)
     Origin: Angola
    Cafréal de Cordeiro
     (Lamb Cafréal)
     Origin: Angola
    Coconut Dessert Sauté
     Origin: Angola
    Muamba de Galinha
     (Angolan Chicken Muamba)
     Origin: Angola
    Cafréal de Frango
     (Chicken Cafréal)
     Origin: Angola
    Corn and Rice Bread
     Origin: Angola
    Mufete de Causo
     (Grilled Tilapia with Onion and Chilli Sauce)
     Origin: Angola
    Calulu Carne Seca
     (Dried Meat Calulu)
     Origin: Angola
    Cosa-Cosa Camarão
     (Hot-Hot Prawns)
     Origin: Angola
    Palm Oil Beans
     Origin: Angola
    Calulu de Cabara
     (Goat Meat Calulu)
     Origin: Angola
    Ensopado Amendoim Kizaka
     (Kizaka Peanut Stew)
     Origin: Angola
    Papaya with Port Wine
     Origin: Angola
    Calulu de Camarão
     (Prawn Calulu)
     Origin: Angola
    Frango Grelhado Piri Piri
     (Grilled Chicken with Chillies)
     Origin: Angola

Cameroonian Recipes

Cameroon, officially République du Cameroun; Republic of Cameroon Cameroon's coastline lies on the Bight of Bonny, part of the Gulf of Guinea and the Atlantic Ocean. The country is called "Africa in miniature" for its geological and cultural diversity. Natural features include beaches, deserts, mountains, rainforests, and savannas. The capital and largest city is Yaoundé and Cameroon attained independence from France and Britain on January 1st 1960 and October 1st 1961, respectively. Estimates identify anywhere from 230 to 282 different ethnic and linguistic groups in Cameroon. n lowlands, and the Fulani, who are spread throughout northern Cameroon. A small number of Shuwa Arabs live near Lake Chad. Southern Cameroon is inhabited by speakers of Bantu and Semi-Bantu languages. Bantu-speaking groups inhabit the coastal and equatorial zones, while speakers of Semi-Bantu languages live in the Western grassfields. Some 5,000 Pygmies roam the southeastern and coastal rainforests or live in small, roadside settlements. The European languages introduced during colonialism have created a linguistic divide between the English-speaking fifth of the population who live in the Northwest and Southwest provinces and the French-speaking remainder of the country. Both English and French are recognized as official languages, though Cameroonian pidgin English is the most common lingua franca. Cuisine varies by region, but a large, one-course, evening meal is common throughout the country. A typical dish is based on cocoyams, maize, manioc, millet, plantains, potatoes, rice, or yams, often pounded into dough-like fufu (cous-cous). This is served with a sauce, soup, or stew made from greens, groundnuts, palm oil, or other ingredients.

    African Crêpes
     Origin: Cameroon
    Ekoki
     Origin: Cameroon
    Mbongo Tjobi
     Origin: Cameroonian
    Banana and Pineapple Salad
     Origin: Cameroon
    Feuilles Camerounais
     (Cameroonian Greens)
     Origin: Cameroon
    N'dolé
     (Bitterleaf Stew)
     Origin: Cameroon
    Beef Cameroon
     Origin: Cameroonian
    Folon
     Origin: Cameroon
    N'dolé avec Chèvre
     (Goat Meat N'Dolé)
     Origin: Cameroon
    Beigneta à la Noix de Coco
     (Coconut Fritters)
     Origin: Cameroon
    Foufu de Cameroun
     (Cameroonian Beef with Cassava Leaves)
     Origin: Cameroon
    N'dolé avec Poulet
     (Chicken N'Dolé)
     Origin: Cameroon
    Beignets
     Origin: Cameroon
    Fried Fish in Peanut Sauce
     Origin: Cameroon
    Ndolé aux Crevettes
     (Prawn and Bitterleaf Stew)
     Origin: Cameroon
    Beignets Farcis
     (Stuffed Fritters)
     Origin: Cameroon
    FuFu de Paris
     Origin: Cameroon
    Oran-dranomasina
     Origin: Cameroon
    Bière de Gingembre
     (Ginger Beer)
     Origin: Cameroon
    Gâteau à la Patate Douce
     (Sweet Potato Cake)
     Origin: Cameroon
    Papaya Jam
     Origin: Cameroon
    Bouchées de Plantains aux Crevettes
     (Plantain and Prawn Rolls)
     Origin: Cameroon
    Gari aux Crevettes
     (Prawns with Gari)
     Origin: Cameroon
    Poisson Braisé
     (Braised Fish)
     Origin: Cameroon
    Bouilli
     Origin: Cameroon
    Koki
     Origin: Cameroonian
    Poulet Directeur Général
     Origin: Cameroonian
    Cameroonian Suya
     Origin: Cameroonian
    Kondré de Porc
     (Kondré of Pork)
     Origin: Cameroon
    Safou a la Sauce Tomate
     (Prunes in Tomato Sauce)
     Origin: Cameroon
    Cameroonian Sweet Potato Cake
     Origin: Cameroon
    Mandj'a Moto
     Origin: Cameroon
    Soupe à la Noix de Coco Camerounaise
     (Cameroonian Coconut Soup)
     Origin: Cameroon
    Chicken and Ribwort Plantain Stew
     Origin: Cameroon
    Mbanga Soup
     (Palm Nut Soup)
     Origin: Cameroonian
    Zom
     (Greens with Meat)
     Origin: Cameroon

Central African Republic Recipes

Central African Republic, officially: République Centrafricaine; Ködörösêse tî Bêafrîka; Central African Republic is a landlocked Central African country. Its capital is Bangui and the Central African Republic gained independence from France on August 13th 1960. The nation is divided into over 80 ethnic groups, each having its own language. The largest ethnic groups are the Baya 33%, Banda 27%, Mandjia 13%, Sara 10%, Mboum 7%, M'Baka 4%, and Yakoma 4%, with 2% others, including Europeans. Religiously, about 35% of the population follows indigenous beliefs, 25% is Protestant, 25% is Roman Catholic, and 15% is Muslim.

    Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
    Fulani Boullie
     Origin: Central African Republic
    Spinach Stew
     Origin: Central African Republic
    Chichinga
     (Skewered Goat)
     Origin: Central African Republic
    Kanda ti Nyma
     Origin: Central African Republic
    Vegetable Leaves and Yams
     Origin: Central African Republic

Chadian Recipes

Chad (Arabic: تشاد; French: Tchad), officially: جمهورية تشاد; Jumhūriyyat Tshād; République du Tchad; Republic of Chad is the most northerly of the Central African countries. Its capital and largest city is N'Djamena and it gained independence from France on August 11th 1960. While many political parties are active, power lies firmly in the hands of President Déby and his political party, the Patriotic Salvation Movement. Chad remains plagued by political violence and recurrent attempted coups d'état, and is one of the poorest and most corrupt countries in Africa. Chad's peoples may be classified according to the geographical region in which they live. In the south live sedentary people such as the Sara, the nation's main ethnic group, whose essential social unit is the lineage. In the Sahel sedentary peoples live side-by-side with nomadic ones, such as the Arabs, the country's second major ethnic group. The north is inhabited by nomads, mostly Toubous. The nation's official business languages are French and Arabic, but over 100 languages and dialects are spoken. Due to the important role played by itinerant Arab traders and settled merchants in local communities, Chadian Arabic has become a lingua franca. In terms of beliefs some 54% of Chadians are Muslim, 20% Roman Catholic, 14% Protestant, 10% animist, and 3% atheist.

    Beignets soufflés
     Origin: Chad
    Jarret de Boeuf
     Origin: Chad
    Millet Snacks
     Origin: Chad
    Chadian Fried Fish
     Origin: Chad
    Jus de Fruit
     Origin: Chad
    Squash with Peanuts
     Origin: Chad
    Courgette with Peanuts
     Origin: Chad
    Karkanji
     Origin: Chad
    Daraba
     Origin: Chad
    La Bouillie
     Origin: Chad

Democratic Republic of the Congo Recipes

The Democratic Republic of the Congo, officially: République Démocratique du Congo; Democratic Republic of the Congo and commonly referred to as DR Congo, DRC, RDC; formerly known as the Congo Free State or Belgian Congo has Kinshasa as it's capital and largest city and gained independence from Belgium on June 30th 1960. The country's post-independence name was the Republic of the Congo until August 1, 1964, when its name was changed to Democratic Republic of the Congo (to distinguish it from the neighboring Republic of the Congo). On October 27, 1971, then-President Mobutu renamed the country Zaire, from a Portuguese mispronunciation of the Kikongo word nzere or nzadi, which translates to "the river that swallows all rivers." Following the First Congo War which led to the overthrow of Mobutu in 1997, the country was renamed Democratic Republic of the Congo. From 1998 to 2003, the country suffered greatly from the devastating Second Congo War (sometimes referred to as the African World War), the world's deadliest conflict since World War II. However, related fighting still continues in the east of the country. As many as 250 ethnic groups have been distinguished and named. The most numerous people are the Kongo, Luba, and Mongo. Although seven hundred local languages and dialects are spoken, the linguistic variety is bridged both by the use of French and the intermediary languages Kongo, Tshiluba, Swahili, and Lingala. Christianity is the majority religion in the Democratic Republic of the Congo, followed by about 80% of the population, comprising Roman Catholic 50%, Protestant 20%, Kimbanguist 10%. Of the remaining 20% of the population, up to 10% are Muslim, and the rest follow traditional beliefs or syncretic sects. The DR congo shares much of it's cuisine with the neighbouring 'Republic of the Congo' and in culinary terms at leat both countries can be treated together as 'Congolese Cooking', though there are a few dishes that distinguish them, in particular the Swahili influence in the DRC.

    Akara
     (Black-eyed Pea Fritters)
     Origin: Congo
    Congolese Chicken with Peanuts
     Origin: Congo
    Ragoût de Chévre au Riz
     (Goat Stew with Rice)
     Origin: DR-Congo
    Akara Awon
     (Black-eyed Pea Fritters with Okra)
     Origin: Congo
    Gâteau Coco
     (Coconut Cakes)
     Origin: Congo
    Rich Akara
     (Rich Black-eyed Pea Fritters)
     Origin: Congo
    Babute
     (Curried Beef Meatloaf)
     Origin: Congo
    Legumes en Sauce Z'ara
     (Vegetables in Z'ara Sauce)
     Origin: Congo
    Saka saka
     (Congolese Cassava Leaves)
     Origin: Congo
    Boeuf aux Feuilles de Manioc
     (Beef with Cassava Leaves)
     Origin: Congo
    Mboto à l'oseille
     (Fish with Sorrel)
     Origin: Congo
    Sanglier à l'Arachide
     (Wild Boar with Peanuts)
     Origin: Congo
    Cailles Grillées au Piment et au Gingembre
     (Grilled Quail with Chilli and Ginger)
     Origin: Congo
    Moambé Stew
     Origin: Congo
    Sauce aux Champignons et Citron
     (Mushroom and Lemon Sauce)
     Origin: Congo
    Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
    Muamba Nsusu
     (Congo Chicken Soup)
     Origin: Congo
    Tarte Bananae
     (Congolese Banana Tart)
     Origin: Congo
    Chévre à l'Arachide
     (Goat Meat with Peanuts)
     Origin: Congo
    Mwamba
     Origin: Congo
    Chévre aux Feuilles de Manioc
     (Goat Meat with Cassava Leaves)
     Origin: Congo
    Potage de Riz aux Épinards
     (Spinach and Rice Stew)
     Origin: Congo

Equatorial Guinea Recipes

Equatorial Guinea, officially: República de Guinea Ecuatorial; République de Guinée Équatoriale; República da Guiné Equatorial; Republic of Equatorial Guinea is one of the smallest countries in continental Africa. Equatorial Guinea is comprised of a mainland territory known as Río Muni (including several offshore islands); the island of Bioko (formerly Fernando Pó), where the capital, Malabo (formerly Santa Isabel) is located; and the island of Annobón in the South Atlantic Ocean. It is Africa's only Spanish speaking country and gained independence from Spain on October 12th 1968. The majority of the people of Equatorial Guinea are of Bantu origin. The largest tribe, the Fang, is indigenous to the mainland, but substantial migration to Bioko Island has resulted in Fang dominance over the earlier Bantu inhabitants. The Fang constitute 80 percent of the population and are themselves divided into 67 clans. The Bubi, who constitute 15 percent of the population, are indigenous to Bioko Island. In addition, there are coastal tribes, sometimes referred to as "Playeros" (Beach People in Spanish): Ndowes, Bujebas, Balengues, (Kombi)s, and Bengas on the mainland and small islands, and "Fernandinos", a Creole community, on Bioko. Together, these groups compose five percent of the population. Spanish and French are the official languages, though the indigenous languages are enshrined in the constitution as: "integral parts of the national culture". Equatorial Guinea is one of the largest oil producing nations in Africa, yet little or none of this oil wealth has trickled down to the local population.

    Equatorial Guinea Peanut Sauce
     Origin: Equatorial Guinea
    Guinean Avocado Sauce
     Origin: Equatorial Guinea
    Guinean Spinach Sauce
     Origin: Equatorial Guinea
    Guinea Fowl Paella
     Origin: Equatorial Guinea
    Guinean Fish Grill with Three Sauces
     Origin: Equatorial Guinea
    Pick a Pepper Soup
     Origin: Equatorial Guinea

Gabon Recipes

The Gabon, officially: République Gabonaise; Gabonese Republic is one of the most prosperous countries of both Central and West Africa due to a small population, abundant natural resources, and foreign private investment. The capital and largest city is Libreville and the Gabon gained independence from France on August 17th 1960. Almost all Gabonese are of Bantu origin. Gabon has at least forty ethnic groups with separate languages and cultures. The Fang are generally thought to be the largest, although recent census data seem to favor the Bandjabi (or Nzebi). Others include the Myene, Bakota, Eshira, Bapounou, and Okande. Most inhabitants are Christians (with estimates of the Christian population ranging from 55 to 77 %), mostly members of the Roman Catholic Church. Other religious groups include animists, Muslims, and practitioners of indigenous African religions. French is the official language and it could be argued that this has provided an uniying force in the country.

    Baked Bananas Gabon
     Origin: Gabon
    Dongo-Dongo Gabonnaise
     Origin: Gabon
    Poissons en sauce aux arachides
     (Fish in Groundnut Sauce)
     Origin: Gabon
    Boeuf aux Chocolat Gabonnaise
     (Beef with Gabon Chocolate)
     Origin: Gabon
    Gabon Cucumber Salad
     Origin: Gabon
    Poulet Nyembwe
     Origin: Gabon
    Boeuf et Feuilles de Manioc
     (Beef and Cassava Greens in Peanut Sauce)
     Origin: Gabon
    Gabon Mustard Chicken
     Origin: Gabon
    Seitan Nyembwe
     Origin: Gabon
    Chikwangue
     (Gabonnaise Cassava Sticks)
     Origin: Gabon
    Mboto à la Feuilles de Manioc
     (Fish with Cassava Leaves)
     Origin: Gabon
    Viande Nyembwe
     (Meat Nyembwe)
     Origin: Gabon
    Coupé Coupé Gabonnaise
     Origin: Gabon
    N'dolé avec Poisson
     (Fish and Bitterleaf Stew)
     Origin: Gabon
    Courges avec des arachides
     (Squash with Peanuts)
     Origin: Gabon
    Nyembwe Sauce
     Origin: Gabon

Republic of the Congo Recipes

The Republic of the Congo, officially: French: République du Congo; Kongo: Repubilika ya Kongo; Lingala: Republiki ya Kongó; also known as Congo-Brazzaville (locally, "Congo-Brazza") or the Congo has Brazzaville as it's capital and largest city and gained independence from France on August 15th 1960. Following independence, the country became Marxist, but this was abandoned in 1990 and a democratically elected government installed in 1992. A brief civil war in 1997 restored former Marxist President Denis Sassou Nguesso. The main ethnic groups are: Kongo 48%, Sangha 20%, M'Bochi 12%, Teke 17%, Europeans and other 3%. Various languages are spoken, of which the most important are: French (official), Lingala and Monokutuba (lingua franca trade languages), many local languages and dialects (of which Kikongo is the most widespread). Christianity is the majority religion, though almost 48% of the population follow traditonal animist beliefs and 2% are Muslim. The DR congo shares much of it's cuisine with the neighbouring 'Democratic Republic of the Congo' and in culinary terms at leat both countries can be treated together as 'Congolese Cuisine', though there are a few dishes that distinguish them.

    Akara
     (Black-eyed Pea Fritters)
     Origin: Congo
    Chévre aux Feuilles de Manioc
     (Goat Meat with Cassava Leaves)
     Origin: Congo
    Mwamba
     Origin: Congo
    Akara Awon
     (Black-eyed Pea Fritters with Okra)
     Origin: Congo
    Congolese Chicken with Peanuts
     Origin: Congo
    Potage de Riz aux Épinards
     (Spinach and Rice Stew)
     Origin: Congo
    Babute
     (Curried Beef Meatloaf)
     Origin: Congo
    Gâteau Coco
     (Coconut Cakes)
     Origin: Congo
    Rich Akara
     (Rich Black-eyed Pea Fritters)
     Origin: Congo
    Boeuf aux Feuilles de Manioc
     (Beef with Cassava Leaves)
     Origin: Congo
    Legumes en Sauce Z'ara
     (Vegetables in Z'ara Sauce)
     Origin: Congo
    Saka saka
     (Congolese Cassava Leaves)
     Origin: Congo
    Cailles Grillées au Piment et au Gingembre
     (Grilled Quail with Chilli and Ginger)
     Origin: Congo
    Mboto à l'oseille
     (Fish with Sorrel)
     Origin: Congo
    Sanglier à l'Arachide
     (Wild Boar with Peanuts)
     Origin: Congo
    Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
    Moambé Stew
     Origin: Congo
    Sauce aux Champignons et Citron
     (Mushroom and Lemon Sauce)
     Origin: Congo
    Chévre à l'Arachide
     (Goat Meat with Peanuts)
     Origin: Congo
    Muamba Nsusu
     (Congo Chicken Soup)
     Origin: Congo
    Tarte Bananae
     (Congolese Banana Tart)
     Origin: Congo

São Tomé and Príncipe Recipes

São Tomé and Príncipe, oficially: República Democrática de São Tomé e Príncipe; Democratic Republic of São Tomé and Príncipe is an island nation in the Gulf of Guinea, off the western equatorial coast of Africa. It consists of two islands: São Tomé and Príncipe, located about 140 kilometres apart and about 250 and 225 kilometres respectively, off of the northwestern coast of Gabon. The capital and largest city is São Tomé and the islands gained their independence from Portugal on July 12>sup>th 1975. São Tomé and Príncipe is the second smallest (in terms of population) African country (larger only than Seychelles). It is the smallest country in the world that is not a former UK dependency, a former US trusteeship, or a European microstate. It is also the smallest Portuguese-speaking country. All of the island's populatoin represent various ethnic groups that have migrated tothe islands since they were discovered by the Portugese in 1485. The seven identifiable groups are: Mestiços, or mixed-blood, descendants of Portuguese colonists and African slaves brought to the islands during the early years of settlement from Benin, Gabon, and Congo (these people also are known as filhos da terra or "sons of the land"); Angolares, reputedly descendants of Angolan slaves who survived a 1540 shipwreck and now earn their livelihood fishing; Forros, descendants of freed slaves when slavery was abolished; Serviçais, contract laborers from Angola, Mozambique, and Cape Verde, living temporarily on the islands; Tongas, children of serviçais born on the islands; Europeans, primarily Portuguese and Asians, mostly Chinese minority, including Macanese people of mixed Portuguese and Chinese blood from Macau. São Tomé and Príncipe has four national languages: Portuguese (the official language, spoken by 95% of the population), and the Portuguese-based creoles Forro (85%), Angolar (3%) and Principense (0.1%). French is also learned in schools, as the country is a member of Francophonie.

    Boiled Pork
     Origin: Sao Tome
    Cubed Chicken with Coffee Sauce
     Origin: Sao Tome
    Canjica
     Origin: Sao Tome
    Sao Tomean Calulu
     Origin: Sao Tome


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