Sauce a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic "Le Guide Culinaire" and its abridged English translation "A Guide to Modern Cookery". He dropped allemande as he considered it a variation of velouté, and added hollandaise and "sauce tomate", defining the five fundamental "mother sauces" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in
Cuisine of the Central African Republic "maboké". Manioc flour is used for preparing fufu. There are three types of restaurants in Bangui. Some focus on foreign cuisine, such as 'Relais des Chasses', 'La Tentation' and 'L'Escale', which are orientated towards French food, and 'Ali Baba' and 'Beyrouth', which serve Lebanese cuisine food. There are a large number of African restaurants, such as the "Madame M'boka", a favorite of the locals. A number of bars and street food stalls compliment Bangui's culinary scene. Alcoholic beverages served are locally brewed beer, palm wine and banana wine. Non-alcoholic beverages that are drunk include ginger beer. Village ecologique Boali en