Central African Republic

Discover Central African Republic

Fun Foods

Cassava Dough, Grilled Fish, Peanut Stew, Greens (Kanda), Plantains, Tropical Fruit

Deep in the rainforest of the Central African Republic is a sandy clearing where forest elephants come to gather. On any given day, a hundred of them might wander out of the trees, together at once, drinking from the muddy, mineral-rich ground.

This magical spot is called Dzanga Bai, and locals nickname it “the village of elephants.” It’s one of the best places on the whole planet to see wild forest elephants, which are smaller and rarer than the elephants of the African grasslands.

The forests here are among the richest wildlife spots on Earth. Alongside the elephants live western lowland gorillas, and the Aka people, who have lived in and cared for these forests for thousands of years.

The country’s human history, though, has been difficult. Long ago, slave traders raided this region for centuries. Then, in the late 1800s, France took control and made the people grow cotton and dig for diamonds, often forcing them to work.

In 1960, the country finally won its independence. But freedom didn’t bring peace.

In 1976, a ruler named Jean-Bédel Bokassa declared himself emperor and crowned himself in a wildly expensive ceremony, while most of his people lived in poverty. He was removed from power just a few years later.

Since then, the country has stayed one of the poorest in the world, despite sitting on top of valuable diamonds and gold. It has also suffered through years of fighting between rival armed groups.

Through it all, the Central African Republic’s greatest treasure remains its wild heart. In the Dzanga-Sangha reserve, you can quietly watch elephants at the bai, track gorillas through the trees with expert guides, and meet the Aka, famous for their beautiful forest songs.

The country sits almost exactly in the middle of Africa, crossed by wide rivers like the Ubangi, where people travel and fish in long wooden canoes.

For food, a typical meal centers on a starchy dough made from cassava, scooped up with the hands and dipped into stews of greens, peanuts, or fish from the rivers.

Sources: Britannica, UNESCO Sangha Trinational, and Dzanga-Sangha Protected Areas.