Fish
Makara
Central African Republic
Whole small freshwater fish, often capitaine or tilapia, rubbed with salt and deep-fried until crisp; sold from street stalls and eaten as a snack with a spicy dipping sauce.
Original eatfuls sticker artwork
What it is
A closer look at Makara.
Whole small freshwater fish, often capitaine or tilapia, rubbed with salt and deep-fried until crisp; sold from street stalls and eaten as a snack with a spicy dipping sauce.
What to look for
Know it when you find it.
The fish should be crisp enough to eat head and tail but the flesh should remain moist; sold wrapped in paper from roadside grills and markets.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Makara.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Naples, Italy
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Antigua and Barbuda
Antiguan Saltfish
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Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.